Porchetta (pork) Recipe
Savor the rich flavors of our Porchetta, a succulent and seasoned pork roast, slow-cooked to perfection for a crispy exterior and tender, juicy interior.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Lay the boneless pork belly skin-side down on a clean surface. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Make the Herb Mixture
In a bowl, combine chopped rosemary, chopped sage, minced garlic, crushed fennel seeds, salt, black pepper, olive oil, lemon zest, and red pepper flakes. Mix well to create a paste.
Season the Pork
Rub the herb mixture generously over the scored flesh of the pork belly, ensuring it is evenly coated.
Roll the Pork Belly
Starting from one end, carefully roll the pork belly tightly into a log. Secure with kitchen twine at intervals to hold its shape.
Refrigerate
Wrap the rolled porchetta in plastic wrap and refrigerate for at least 12 hours, or overnight for best results.
Preheat the Oven
Preheat your oven to 475°F (245°C).
Roast the Porchetta
Place the rolled porchetta on a roasting rack in a baking dish. Roast for 30 minutes at 475°F, then reduce the temperature to 325°F (165°C) and continue roasting for another 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C).
Rest and Serve
Remove the porchetta from the oven and let it rest for at least 15 minutes before slicing. Serve warm, garnished with fresh herbs if desired.
