Ingredients with Measurements:
- 1 (4-5 pound) boneless pork belly
- 1 tablespoon fennel seeds
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 6 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken stock
- 2 tablespoons olive oil
Special equipment needed:
- Kitchen twine
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the fennel seeds, salt, black pepper, rosemary, thyme, sage, and garlic.
3. Lay the pork belly skin-side down on a cutting board. Rub the spice mixture all over the meat.
4. Roll the pork belly up tightly and tie it with kitchen twine at 1-inch intervals.
5. Place the porchetta in a roasting pan and drizzle with olive oil.
6. Roast the porchetta for 2-3 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: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 35g
Protein: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 800mg
Substitutions for ingredients:
- Pork loin can be used instead of pork belly.
- White wine can be used instead of red wine.
- Vegetable stock can be used instead of chicken stock.
Variations:
- Add lemon zest to the spice mixture for a citrusy flavor.
- Stuff the porchetta with sautéed spinach and garlic for added flavor.
- Use different herbs, such as oregano or parsley, in the spice mixture.
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.
- Serve with a side of roasted vegetables or mashed potatoes.
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 10-15 minutes, or until heated through.
Presentation ideas:
Slice the porchetta and arrange it on a platter with fresh herbs and roasted vegetables.
Garnishes:
Garnish with fresh rosemary or thyme sprigs.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
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 hint of garlic and red wine.
Serving suggestions:
Serve the porchetta as a main course for a special occasion or holiday meal.
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Region: Italian