Porchetta Pork Roast Recipe
Pork Belly, Caramelized Fennel Jam, Aged Balsamic Glaze, Micro Basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Roast
Caramelized Fennel Jam
Aged Balsamic Glaze
Garnish
Method
Pork Roast Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a criss-cross pattern, being careful not to cut into the meat. This will help the fat render and create crispy skin.
- 2
Season the Pork
In a bowl, mix together salt, black pepper, chopped rosemary, minced garlic, and fennel seeds. Rub this mixture all over the pork belly, including into the scored skin. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Roast the Pork
Preheat your oven to 475°F (245°C). Place the pork belly on a roasting rack in a roasting pan. Roast for 30 minutes at this high temperature to crisp the skin.
- 4
Reduce Temperature
After 30 minutes, lower the oven temperature to 325°F (165°C) and continue to roast for an additional 2 hours, or until the internal temperature reaches 190°F (88°C) for tender meat.
- 5
Rest the Pork
Remove the pork from the oven and let it rest for at least 15 minutes before slicing.
Caramelized Fennel Jam Preparation
- 6
- 7
Caramelize the Fennel
Add brown sugar, white wine vinegar, and salt to the skillet. Stir well and continue to cook for an additional 15 minutes, stirring occasionally until the fennel is caramelized and jam-like.
Aged Balsamic Glaze Preparation
- 8
Reduce Balsamic
In a small saucepan, add aged balsamic vinegar and bring it to a simmer over medium heat. Reduce the vinegar by half until it thickens into a glaze, about 10-15 minutes.
Plating
- 9
Serve
Slice the pork belly and serve it on a plate with a generous spoonful of caramelized fennel jam on top. Drizzle with aged balsamic glaze and garnish with micro basil.
