Ingredients with Measurements:
- 1 (5-6 pound) boneless pork belly
- 1 tablespoon fennel seeds
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 6 garlic cloves, minced
- 1/4 cup fresh thyme leaves
- 1/2 cup red wine
- 2 tablespoons olive oil
Special equipment needed:
- Butcher's twine
- Roasting pan with a rack
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the fennel seeds, black pepper, kosher salt, minced garlic, and fresh thyme leaves.
3. Lay the pork belly flat on a cutting board, skin-side down. Rub the spice mixture all over the meat, making sure to get it into any crevices.
4. Roll the pork belly tightly and tie it with butcher's twine at 1-inch intervals.
5. Place the porchetta in a roasting pan with a rack and brush it with olive oil.
6. Pour the red wine into the bottom of the roasting pan.
7. Roast the porchetta for 3-4 hours, or until the internal temperature reaches 145°F.
8. Remove the porchetta from the oven and let it rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 35g
Protein: 30g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 590mg
Substitutions for ingredients:
- Pork loin can be substituted for pork belly, but the cooking time will need to be adjusted.
- Rosemary can be substituted for thyme.
Variations:
- Add sliced onions and carrots to the bottom of the roasting pan for added flavor.
- Use white wine instead of red wine.
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.
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 on a platter with fresh herbs and sliced lemons.
Garnishes:
- Fresh thyme or rosemary sprigs
- Lemon wedges
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
- Crusty bread with olive oil and balsamic vinegar
Troubleshooting advice:
- If the porchetta is cooking too quickly, cover it with foil to prevent the skin from burning.
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 notes of fennel and garlic.
Serving suggestions:
- Serve the porchetta with a glass of red wine.
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Region: Italian