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Porchetta Rolls
Slow-roasted Italian pork belly rolled with fennel, garlic and herbs — served in crusty rolls. Drying the skin uncovered in the fridge overnight is the real secret to genuinely crackling crackling.
Total time
195 min
Prep
30 min
Cook
165 min
Difficulty
medium
Cuisine
Italian
Ingredients
1.5kgpork belly, boneless, skin scored
4 clovesgarlic, minced
2 tspfennel seeds, crushed
1 tspdried chilli flakes
1 tspfresh rosemary, chopped
1 tspfresh sage, chopped
salt and pepperto taste
crusty rollsto serve
Instructions
1
Mix garlic, fennel, chilli, rosemary, sage, salt and pepper.
2
Spread over flesh side of pork.
3
Roll tightly. Tie with string.
4
Dry overnight in fridge uncovered.
5
Roast at 160°C for 2 hours, then 220°C for 25 minutes.
6
Rest 20 minutes.
7
Slice and serve in crusty rolls.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1956
Protein
35.4g
Fat
199.2g
Carbs
2.5g
Fiber
1.1g
Sodium
122mg
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