Ingredients with Measurements:
- 1 (5-6 lb) pork belly, skin on
- 1/4 cup chopped fresh parsley
- 1/4 cup minced garlic
- 2 tbsp fennel seeds
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
Special equipment needed:
- Butcher's twine
- Roasting pan with rack
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small bowl, mix together parsley, garlic, fennel seeds, salt, pepper, and olive oil.
3. Lay the pork belly skin-side down on a cutting board. Rub the herb mixture all over the meat, making sure to get into all the crevices.
4. Roll the pork belly tightly and tie it with butcher's twine at 1-inch intervals.
5. Place the porchetta on a rack in a roasting pan and roast for 3-4 hours, or until the internal temperature reaches 145°F.
6. Remove from the oven and let rest for 15 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
- Internal temperature of porchetta: 145°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 600
- Fat: 50g
- Protein: 35g
- Carbohydrates: 1g
- Fiber: 0g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork loin or shoulder.
- Fennel seeds can be substituted with cumin or coriander seeds.
Variations:
- Add lemon zest or red pepper flakes to the herb mixture for a different flavor profile.
- Stuff the porchetta with sausage, breadcrumbs, and herbs for a more traditional Italian version.
Tips and tricks:
- Make sure to tie the porchetta tightly to keep it from falling apart while cooking.
- Letting the porchetta rest before slicing allows the juices to redistribute and makes for a more tender and flavorful meat.
Storage instructions:
- Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the porchetta in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve sliced porchetta on a platter with roasted vegetables and a green salad.
Garnishes:
- Garnish with additional chopped parsley and a sprinkle of flaky sea salt.
Pairings:
- Serve with a bold red wine such as Chianti or Barolo.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- Creamy polenta or mashed potatoes.
Troubleshooting advice:
- If the pork belly is not cooking evenly, rotate the pan halfway through cooking.
Food safety advice:
- Make sure to cook the porchetta to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Porchetta is a traditional Italian dish that dates back to ancient Rome. It is typically made with a whole pig that is stuffed with herbs and roasted over a wood fire.
Flavor profiles:
- The porchetta is savory and herbaceous with a crispy skin and tender meat.
Serving suggestions:
- Serve porchetta as a main course for a special occasion or holiday meal.
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Region: Italian