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Porchetta di Ariccia
The iconic Roman roast pork belly rolled with wild fennel, garlic and rosemary — crispy crackling guaranteed.
Ingredients
Instructions
Score pork skin deeply, rub all over with salt and leave uncovered in fridge overnight.
Mix garlic, fennel seeds, rosemary, pepper and olive oil into a paste.
Spread paste generously over meat side of pork belly.
Roll tightly and tie with kitchen string at 3cm intervals.
Roast at 220C for 30 minutes until skin starts to crackle.
Reduce to 160C and roast 2 more hours until internal temp reaches 70C.
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.
