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Source: Pixabay: 4666192

Roast Pork Belly Porchetta Recipe

This recipe pairs perfectly with roasted potatoes and a fresh green salad. Enjoy this classic Italian showstopper!

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Ingredients

number of servings
7
  • 5 Pounds of boneless pork belly, skin on Added to
  • 2 tbls of fennel seeds Added to
  • 2 tbls of fresh rosemary, finely chopped Added to
  • 2 cloves of garlic, minced Added to
  • 2 teaspoons of salt Added to
  • 1 teaspoon of black pepper Added to
  • Kitchen string Added to
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Directions

270 min.
1. Step

Start by preparing the pork belly. Be sure to trim off any excess fat and score the skin. This should be done gently without cutting into the meat itself. Trust me when I say it helps in rendering the fat and creating that beautiful crisply browned top during roasting.

2. Step

Toast your fennel seeds in a dry skillet over medium heat until fragrant - this usually takes about 2 minutes. Grinding toasted seeds enhances their flavor significantly.

3. Step

Combine the toasted fennel seeds, chopped rosemary, minced garlic, salt, and black pepper together. Rub this mixture all over the meat side of the pork belly. From experience, I suggest letting the mixture sit on the meat for a couple of minutes to let the flavors infuse.

4. Step

Roll up the pork belly lengthwise so the skin wraps around the whole outside. Secure it tightly with kitchen string. I've noticed that the tighter the roll, the better the juices stay within the porchetta.

5. Step

Place the rolled porchetta on a rack in a roasting pan. Allow it to rest in the fridge overnight. This step helps to dry out the skin making it even crisper once roasted.

6. Step

The next day, take the porchetta out of the fridge and let it sit at room temperature for an hour before cooking. Preheat your oven to 500 degrees Fahrenheit.

7. Step

Roast the porchetta at high heat for around 30 minutes to get the skin crisp and then reduce the heat to 325 degrees Fahrenheit. Continue cooking for another 3-4 hours until the meat is tender. Kudos to patience, as slow roasting is what gives porchetta its signature taste.

8. Step

Once done, let the porchetta rest for about 20 minutes before slicing. This helps in retaining the juices and ensuring that your porchetta is moist and flavorful from the first slice to the last.

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