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Porchetta
Porchetta
Porchetta is a delicious Italian dish that consists of a whole roasted pig, traditionally stuffed with herbs, garlic, and other seasonings. Traditionally, porchetta is made with a whole pig, but in modern recipes, it is more commonly made with a boneless pork belly and sometimes a boneless pork loin. Using the entire pig, including the belly, loin, and other cuts, allows for a more authentic and traditional preparation. However, making porchetta with a whole pig can be a challenging and time-consuming task. The boneless pork belly and loin are more readily available and manageable for most home cooks, while still providing the delicious flavors and textures associated with porchetta.It's a culinary masterpiece that results in tender and flavorful meat with a crispy, golden-brown skin. Porchetta is often sliced and served as a main course or used as a filling in sandwiches.
Ingredients
Method
- Preheat your oven to 325°F (165°C).
- Lay the pork belly flat on a cutting board. Score the skin in a crisscross pattern using a sharp knife.
- In a bowl, combine the minced garlic, rosemary, sage, fennel seeds, lemon zest, salt, and black pepper. Mix well to create a herb and spice mixture.
- Rub the herb and spice mixture all over the pork belly, ensuring it’s coated evenly.
- Place the pork loin on top of the seasoned pork belly.
- Roll the pork belly and loin tightly together, forming a cylinder shape. Use butcher’s twine to tie the porchetta securely.
- Place the porchetta on a rack in a roasting pan. Drizzle olive oil over the top and season with additional salt and pepper.
- Roast the porchetta in the preheated oven for about 3-4 hours, or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the porchetta from the oven and let it rest for about 20 minutes before slicing.
- Slice the porchetta into thick, juicy pieces and serve as a main course or in sandwiches.
Nutrition
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