Description
Porchetta with fennel and herbs is a savory Italian dish featuring a seasoned pork belly roast with crispy skin and aromatic flavors.
Ingredients
- 3 to 4 pound pork belly, skin-on
- 2 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red chili flakes
- 2 tablespoon chopped fresh rosemary
- 2 tablespoon chopped fresh thyme
- 4 cloves minced garlic
- 1 large fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 2 tablespoon extra virgin olive oil
Instructions
1. Score the skin of the pork belly in a crosshatch pattern.
2. In a bowl, combine sea salt, black pepper, red chili flakes, rosemary, thyme, and minced garlic to create a paste.
3. Rub the mixture all over the meat side of the pork belly.
4. Spread the sliced fennel evenly over the seasoned meat and drizzle with lemon juice.
5. Roll the pork belly into a tight log with the skin on the outside and secure with kitchen twine.
6. Let the rolled porchetta rest at room temperature for 30 minutes.
7. Preheat the oven to 325°F.
8. Place the porchetta on a rack in a roasting pan, skin side up, and roast for about 2.5 to 3 hours until the internal temperature reaches 160°F.
9. Increase the oven temperature to 425°F during the last 15 minutes for crispy skin.
10. Let the porchetta rest for 10-15 minutes before slicing.
Notes
Serve with roasted fennel, fresh salad, roasted potatoes, or creamy polenta.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg