Porchetta

🛒 Ingredients

• Cooked Pork Belly and Loin 140 g · 630 kcal
• Roasted Garlic 5 g · 5 kcal
• Roasted Rosemary 2 g · 1 kcal
• Roasted Fennel Seeds 2 g · 7 kcal
• Olive Oil (absorbed) 1 g · 9 kcal

👨‍🍳 Instructions

1. Prepare the pork: Lay the boneless pork belly, skin side down. If using a separate loin, butterfly it and place it on top of the belly.
2. Score the pork skin in a diamond pattern, being careful not to cut into the meat. Season the entire inner surface generously with salt and black pepper.
3. In a bowl, combine minced garlic, fresh rosemary leaves, and fennel seeds. Rub this aromatic mixture evenly over the seasoned inner surface of the pork.
4. Starting from one short end, roll the pork tightly into a compact cylinder, ensuring the skin is on the outside. Secure the roll firmly with butcher's twine at 1-inch intervals.
5. Transfer the porchetta to a wire rack set over a baking sheet and refrigerate uncovered for at least 8 hours, or preferably overnight, to allow the skin to dry thoroughly.
6. Preheat your oven to 240°C (475°F). Pat the porchetta skin very dry with paper towels, then rub a thin layer of olive oil over the skin and season with a final pinch of salt.
7. Roast the porchetta for 30 minutes at 240°C (475°F), then reduce the oven temperature to 150°C (300°F) and continue roasting for 3-4 hours, or until the internal temperature reaches 70°C (160°F).
8. Once cooked, remove the porchetta from the oven and tent it loosely with foil. Let it rest for at least 30 minutes before carving into thick slices.