Ingredients with Measurements:
- 1 (4-5 pound) boneless pork belly
- 1 tablespoon kosher salt
- 1 tablespoon fennel seeds
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1/2 cup dry white wine
- 2 tablespoons olive oil
Special equipment needed:
- Kitchen twine
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the salt, fennel seeds, black pepper, and oregano.
3. Lay the pork belly flat on a cutting board, skin side down. Rub the spice mixture all over the meat.
4. Roll the pork belly tightly, starting from one of the longer sides. Tie the roast with kitchen twine at 1-inch intervals.
5. Place the porchetta in a roasting pan and drizzle with olive oil.
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 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 35g
Protein: 28g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 590mg
Substitutions for ingredients:
- Pork loin can be used instead of pork belly.
- Rosemary can be used instead of oregano.
Variations:
- Add garlic and lemon zest to the spice mixture for extra flavor.
- Stuff the porchetta with chopped herbs and garlic before rolling and tying.
Tips and tricks:
- Let the porchetta rest at room temperature for 30 minutes before roasting for even cooking.
- Use a meat thermometer to ensure the porchetta is cooked to the proper temperature.
- For crispy skin, increase the oven temperature to 450°F for the last 15 minutes of cooking.
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 lemon wedges.
Garnishes:
Garnish with fresh oregano or rosemary sprigs.
Pairings:
Serve with a side of roasted vegetables and a glass of dry white wine.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Braised fennel
Troubleshooting advice:
- If the porchetta is cooking too quickly, cover it with foil to prevent the skin from burning.
- If the porchetta is not browning enough, increase the oven temperature to 375°F for the last 30 minutes of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the porchetta is cooked to the proper 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 deboned, stuffed with herbs and spices, and roasted over an open flame.
Flavor profiles:
The porchetta is savory and herbaceous with a crispy skin and tender meat.
Serving suggestions:
Serve the porchetta as a main dish for a special occasion or holiday meal.
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Region: Italian