How to make Porchetta | Gennaro Contaldo

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Anise seeds provide similar flavor, while caraway is more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar with water mimics acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is a budget-friendly alternative.

Preheat the oven to 450°F (232°C).

Score the skin of the pork belly in a crosshatch pattern.

Rub salt and black pepper into the scored skin and meat.

In a bowl, combine minced garlic, chopped rosemary, fennel seeds, red pepper flakes, and lemon zest.

Spread the herb mixture evenly over the meat side of the pork belly.

Roll the pork belly tightly, skin side out, and tie with kitchen twine.

Place the rolled porchetta on a roasting rack in a pan.

Drizzle olive oil over the skin and rub it in.

Roast in the preheated oven for 30 minutes until the skin is crispy.

Reduce the oven temperature to 325°F (163°C) and continue roasting for 2-3 hours.

Baste with white wine every 30 minutes for added flavor.

Check internal temperature; it should reach 145°F (63°C).

Let the porchetta rest for 20-30 minutes before slicing.

Serve with fresh parsley and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens