Porchetta di Ariccia
The iconic Roman roast pork belly rolled with wild fennel, garlic and rosemary — crispy crackling guaranteed.
Total time
180 min
Prep
30 min
Cook
150 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
2kgpork belly, skin on and butterflied
1 bulbgarlic, minced
3 tbspwild fennel seeds
3 sprigsfresh rosemary, leaves stripped
2 tspcoarse salt
1 tspblack pepper
3 tbspolive oil
Instructions
1
Score pork skin deeply, rub all over with salt and leave uncovered in fridge overnight.
2
Mix garlic, fennel seeds, rosemary, pepper and olive oil into a paste.
3
Spread paste generously over meat side of pork belly.
4
Roll tightly and tie with kitchen string at 3cm intervals.
5
Roast at 220C for 30 minutes until skin starts to crackle.
6
Reduce to 160C and roast 2 more hours until internal temp reaches 70C.
7
Rest 20 minutes before slicing thickly.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
2703
Protein
47.1g
Fat
276.1g
Carbs
3.7g
Fiber
2.3g
Sodium
164mg
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