Ingredients with Measurements:
- 1 (5-6 pound) boneless pork belly
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fennel seeds
- 1 tablespoon orange zest
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed orange juice
Special equipment needed:
- Butcher's twine
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Lay the pork belly skin-side down on a cutting board. Using a sharp knife, score the meat in a crosshatch pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the salt, black pepper, rosemary, fennel seeds, orange zest, garlic, olive oil, and orange juice.
4. Rub the spice mixture all over the pork belly, making sure to get it into the scored meat.
5. Roll the pork belly tightly and tie it with butcher's twine at 1-inch intervals.
6. Place the pork belly in a roasting pan and roast 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 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 42g
Carbohydrates: 1g
Protein: 24g
Substitutions for ingredients:
- Pork loin can be used instead of pork belly.
- Lemon zest can be used instead of orange zest.
- Thyme can be used instead of rosemary.
Variations:
- Add sliced onions and carrots to the roasting pan for a one-pan meal.
- Use different spice blends, such as cumin and coriander, for a different flavor profile.
Tips and tricks:
- Make sure to score the meat deeply enough to allow the spice mixture to penetrate.
- Let the porchetta rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover porchetta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the porchetta in a roasting pan and cover with foil.
- Heat for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the porchetta and arrange on a platter with fresh herbs and orange slices.
Garnishes:
- Fresh herbs, such as rosemary or thyme.
- Orange slices.
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Creamy polenta.
Suggested side dishes:
- Roasted potatoes.
- Green salad with citrus dressing.
Troubleshooting advice:
- If the skin isn't crispy enough, turn the broiler on for the last 5-10 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.
Food history:
- Porchetta is a traditional Italian dish that dates back to Roman times.
Flavor profiles:
- The porchetta is savory and herbaceous with a hint of citrus.
Serving suggestions:
- Serve the porchetta as a main course for a special occasion or holiday meal.
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Region: Italian