Ingredients with Measurements:
- 1 (5-6 lb) boneless pork belly
- 1/2 cup kosher salt
- 1/4 cup fennel seeds
- 1/4 cup black peppercorns
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh sage leaves
- 1/4 cup garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 2 medium fennel bulbs, trimmed and thinly sliced
- 2 medium oranges, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Special equipment needed:
- Kitchen twine
- Roasting pan with a rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a spice grinder or mortar and pestle, grind together the kosher salt, fennel seeds, black peppercorns, rosemary, sage, and garlic until a coarse paste forms.
3. Lay the pork belly skin-side down on a cutting board. Spread the spice paste evenly over the meat, leaving a 1-inch border around the edges.
4. Arrange the sliced fennel and oranges over the spice paste.
5. Starting from one of the shorter ends, tightly roll up the pork belly and tie it with kitchen twine at 1-inch intervals.
6. Place the porchetta on a rack in a roasting pan and drizzle with the olive oil.
7. Roast for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F.
8. Remove the porchetta from the oven and transfer it to a cutting board. Tent it with foil and let it rest for 15 minutes.
9. Meanwhile, pour the white wine and chicken broth into the roasting pan and place it over medium heat. Scrape up any browned bits from the bottom of the pan and simmer until the liquid is reduced by half.
10. Slice the porchetta and serve with the pan sauce.
Time:
Preparation time: 30 minutes
Cooking time: 2 1/2 to 3 hours
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 35g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 2900mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 3g
Protein: 38g
Substitutions for ingredients:
- Pork loin can be used instead of pork belly.
- Lemon or grapefruit can be used instead of oranges.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add sliced onions or leeks to the fennel and orange mixture.
- Use different herbs and spices, such as thyme, oregano, or coriander.
- Rub the pork belly with mustard or honey before adding the spice paste.
Tips and tricks:
- Make sure to tie the porchetta tightly with kitchen twine to ensure even cooking.
- Let the porchetta rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the pork.
Storage instructions:
Store leftover porchetta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat porchetta in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced porchetta on a platter and garnish with fresh herbs and citrus slices.
Garnishes:
Fresh herbs, citrus slices, or a sprinkle of flaky sea salt.
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Creamy polenta or mashed potatoes.
- Crusty bread and a simple green salad.
Suggested side dishes:
- Roasted Brussels Sprouts with Bacon and Balsamic Glaze
- Creamy Parmesan Polenta
- Garlic Mashed Potatoes
Troubleshooting advice:
- If the porchetta is browning too quickly, tent it with foil.
- If the porchetta is not browning enough, increase the oven temperature to 375°F for the last 30 minutes of cooking.
Food safety advice:
- Make sure to cook the porchetta to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to avoid cross-contamination.
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, rosemary, and garlic. The addition of oranges adds a bright, citrusy flavor.
Serving suggestions:
Serve porchetta as a main course for a special occasion or holiday meal.
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Region: Italian