Ingredients with Measurements:
- 1 (5-6 pound) boneless pork belly
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon dried thyme
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4-5 sprigs fresh thyme
Special equipment needed:
- Kitchen twine
- Roasting pan with rack
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the kosher salt, black pepper, fennel seeds, dried thyme, lemon zest, minced garlic, and olive oil to create a rub.
3. Lay the pork belly flat on a cutting board, skin side down. Spread the rub evenly over the meat, making sure to coat all sides.
4. Roll the pork belly tightly and tie it with kitchen twine every 2 inches.
5. Place the rolled porchetta on a roasting rack in a roasting pan. Arrange the lemon slices and fresh thyme sprigs around the pork.
6. Roast the porchetta in the preheated oven for 2 1/2 to 3 hours, or until the internal temperature reaches 145°F.
7. Remove the porchetta from the oven and let it rest for 10-15 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 38g
Protein: 23g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 590mg
Substitutions for ingredients:
- Pork loin can be substituted for pork belly.
- Fresh thyme can be substituted for dried thyme.
- Orange zest can be substituted for lemon zest.
Variations:
- Add chopped rosemary to the rub for a different flavor.
- Stuff the porchetta with garlic, herbs, and lemon slices before rolling and tying.
- Use a different citrus fruit, such as grapefruit or lime, for a different flavor.
Tips and tricks:
- Make sure to tie the porchetta tightly to ensure even cooking.
- Let the porchetta rest before slicing to allow the juices to redistribute.
- Serve with a side of roasted vegetables or a salad.
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 in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the porchetta sliced on a platter with the roasted lemon slices and fresh thyme sprigs.
Garnishes:
Garnish with fresh herbs, such as parsley or rosemary, and lemon wedges.
Pairings:
Pair with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables, such as Brussels sprouts or carrots, or a simple salad with a lemon vinaigrette.
Troubleshooting advice:
If the porchetta 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 originated in central Italy.
Flavor profiles:
The porchetta is savory and herbaceous with a bright citrus flavor from the lemon zest.
Serving suggestions:
Serve the porchetta as a main course for a special occasion or holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian