Ingredients with Measurements:
- 1 (5-6 pound) boneless pork belly, skin on
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon olive oil
- 1 bulb fennel, thinly sliced
- 6 cloves garlic, minced
Special equipment needed:
- Butcher's twine
- Roasting pan with rack
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a spice grinder or mortar and pestle, grind the fennel seeds and black peppercorns until coarsely ground.
3. In a small bowl, mix together the ground fennel and pepper, kosher salt, garlic powder, rosemary, thyme, and sage.
4. Lay the pork belly skin-side down on a cutting board. Rub the spice mixture all over the meat, making sure to get into all the crevices.
5. Roll the pork belly tightly, starting from the short end, and tie with butcher's twine at 1-inch intervals.
6. Place the rolled pork belly on a rack in a roasting pan. Roast for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F.
7. While the pork is roasting, heat the olive oil in a large skillet over medium heat. Add the sliced fennel and minced garlic and sauté until tender, about 10 minutes.
8. When the pork is done, remove it from the oven and let it rest for 15 minutes before slicing.
9. Serve the sliced porchetta with the sautéed fennel and garlic on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 46g
Saturated Fat: 17g
Cholesterol: 130mg
Sodium: 810mg
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g
Protein: 32g
Substitutions for ingredients:
- Pork loin can be substituted for pork belly, but the cooking time will need to be adjusted.
- Ground fennel and black pepper can be substituted for whole seeds.
Variations:
- Add lemon zest to the spice rub for a citrusy twist.
- Use a mixture of fresh herbs, such as parsley, basil, and oregano, in place of the rosemary, thyme, and sage.
Tips and tricks:
- Make sure to tie the porchetta tightly with butcher's twine to ensure even cooking.
- Let the porchetta rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
Storage instructions:
Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the porchetta and place it in a baking dish. Cover with foil and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced porchetta on a platter with the sautéed fennel and garlic on the side. Garnish with fresh herbs, such as rosemary or thyme.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Roasted potatoes
- Grilled vegetables
- Green salad
Suggested side dishes:
- Roasted Brussels sprouts with bacon
- Creamy polenta
- Garlic mashed potatoes
Troubleshooting advice:
- If the porchetta is not cooked to the proper temperature, it may be tough and difficult to slice.
- If the skin is not crispy, turn the oven to broil and broil the porchetta for a few minutes, watching carefully, until the skin is crispy.
Food safety advice:
- Make sure to cook the porchetta to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Porchetta is a traditional Italian dish that originated in central Italy. It is typically made with a whole pig that is deboned, stuffed with herbs and spices, and roasted on a spit.
Flavor profiles:
The porchetta is savory and herbaceous, with notes of fennel, garlic, and rosemary.
Serving suggestions:
Serve the porchetta with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian