Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Porchetta
Slow-roasted Italian pork belly rolled with wild fennel, garlic and herbs. Leaving the salted skin uncovered in the fridge overnight dries it out enough to blister into proper crackling once it hits the hot oven.
Ingredients
Instructions
Score the pork skin deeply. Lay flat, flesh side up.
Combine garlic, herbs, fennel seeds and chilli with olive oil. Rub over flesh.
Roll tightly and tie with butcher's twine every 3cm.
Rub skin with salt. Refrigerate uncovered overnight.
Roast at 230°C for 30 minutes, then 160°C for 2 hours.
Rest 20 minutes, slice and serve with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
