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 chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, minced
- 1 tablespoon olive oil
Special equipment needed:
- Butcher's twine
- Roasting pan with a rack
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, black pepper, fennel seeds, sage, rosemary, thyme, garlic, and olive oil to make a paste.
3. Lay the pork belly flat on a cutting board, skin side down. Spread the paste evenly over the meat, leaving a 1-inch border around the edges.
4. Roll up the pork belly tightly, starting from the short end. Tie the roast with butcher's twine at 1-inch intervals to secure it.
5. Place the porchetta on a rack in a roasting pan, skin side up.
6. Roast the porchetta 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 15 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of porchetta: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 580
Fat per serving: 49g
Protein per serving: 30g
Carbohydrates per serving: 1g
Fiber per serving: 0g
Sugar per serving: 0g
Substitutions for ingredients:
- Pork loin can be used instead of pork belly.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
- Garlic powder can be used instead of fresh garlic, but reduce the amount by half.
Variations:
- Add lemon zest to the herb paste for a citrusy flavor.
- Use different herbs, such as oregano or parsley, for a different flavor profile.
- Stuff the porchetta with sausage, breadcrumbs, and herbs for a more complex flavor.
Tips and tricks:
- Make sure to tie the porchetta tightly with butcher's twine to keep it from falling apart.
- Score the skin of the porchetta with a sharp knife before roasting to help it crisp up.
- 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 porchetta, preheat the oven to 350°F. Place the porchetta on a baking sheet and roast for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the porchetta sliced on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish the porchetta with fresh herbs, such as sage or rosemary.
Pairings:
Pair the porchetta with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the skin of the porchetta is not crispy enough, place it under the broiler for a few minutes.
- If the porchetta is not cooked through, return it to the oven and check the temperature every 10 minutes until it reaches 145°F.
Food safety advice:
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
- Use a meat thermometer to ensure that the porchetta is cooked to a safe temperature of 145°F.
Food history:
Porchetta is a traditional Italian dish that originated in central Italy. It is typically made with a whole pig that is stuffed with herbs and roasted over an open flame.
Flavor profiles:
The porchetta is savory and herbaceous, with notes of garlic, fennel, and sage.
Serving suggestions:
Serve the porchetta with a glass of red wine, such as Chianti or Sangiovese.
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