Porchetta - The Most Impressive Roast Made Simple

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more affordable and flavorful.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: dill seeds

Anise seeds provide a similar flavor profile.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains moisture without alcohol.

Start by breaking down a bulb of fennel, reserving any fronds for later.

Heat a skillet over medium-high heat with a little oil.

Add diced fennel to the skillet, season with salt, and cook until all moisture is gone and it starts to brown.

Remove the fennel from the pan and let it cool.

In a food processor, combine three cloves of garlic, three sage leaves, the cooked fennel, a handful of parsley leaves, reserved fennel fronds, and a few sprigs of rosemary and thyme. Pulse until broken down but not a paste.

In a bowl, combine 1/2 lb of ground pork with the herb mixture, zest of half a lemon, 1 tablespoon of panko breadcrumbs, 1 tablespoon of milk, and season with salt, pepper, and chili flakes. Mix until combined but do not overwork.

Butterfly the pork belly by cutting it open like a book, leaving a hinge at one end.

Tenderize the inside of the pork belly with a meat tenderizer if desired.

Season the inside of the pork belly with salt and smear the herb pork filling inside, leaving a half-inch edge uncovered.

Roll the pork belly towards the covered edge and place it seam side down.

Cut five long pieces of butcher's twine and tie the roast securely, starting from the middle and working towards the ends.

Rub olive oil over the outside of the roast and season with kosher salt.

Place the roast on a rack over a roasting tray with a small layer of water to prevent burning.

Cover the roast with foil and place it in a preheated oven at 300°F for around 3 hours, checking every hour to ensure the tray isn't burning.

After 3 hours, check the tenderness of the meat with a fork or thermometer; if not tender, continue cooking for another 30 minutes.

Increase the oven temperature to 400°F (convection) or 425°F (regular) and roast until the exterior is nicely browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens