Name: Porchetta (pork)
Cook time: 12 h
Total time: 12 h
Yield: 8 servings
Ingredients: 3 pounds Boneless pork belly; 2 tablespoons Fresh rosemary, chopped; 2 tablespoons Fresh sage, chopped; 8 cloves Garlic, minced; 2 teaspoons Fennel seeds, crushed; 2 tablespoons Salt; 1 teaspoon Black pepper, freshly ground; 2 tablespoons Olive oil; 1 tablespoon Lemon zest; 1 teaspoon Red pepper flakes

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.

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.

Prepare the Pork Belly

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.

Make the Herb Mixture

Rub the herb mixture generously over the scored flesh of the pork belly, ensuring it is evenly coated.

Season the Pork

Starting from one end, carefully roll the pork belly tightly into a log. Secure with kitchen twine at intervals to hold its shape.

Roll the Pork Belly

Wrap the rolled porchetta in plastic wrap and refrigerate for at least 12 hours, or overnight for best results.

Refrigerate

Preheat the Oven

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).

Roast the Porchetta

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.

porchetta (pork)

Recipe information

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