Porchetta

Name: Porchetta
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5kg pork belly, skin on; 4 cloves garlic, minced; 2 tbsp wild fennel fronds; 1 tbsp rosemary, chopped; 1 tsp fennel seeds, toasted; 1 tsp chilli flakes; 2 tbsp olive oil; salt and pepper to taste

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.

Total time

180 min

Prep

30 min

Cook

150 min

Difficulty

medium

Cuisine

Italian

Ingredients

1.5kgpork belly, skin on

4 clovesgarlic, minced

2 tbspwild fennel fronds

1 tbsprosemary, chopped

1 tspfennel seeds, toasted

1 tspchilli flakes

2 tbspolive oil

salt and pepperto taste

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.

Calories

2014

Protein

35.3g

Fat

205.9g

Carbs

Fiber

0.7g

Sodium

122mg

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