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Porchetta

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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.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Lunch, Sandwich
Cuisine: British
Calories: 867
Ingredients Method Nutrition

Ingredients
  

  • 5 pounds boneless pork belly
  • 2 pounds boneless pork loin
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fennel seeds crushed
  • 1 lemon zest
  • Salt to taste
  • Black pepper to taste
  • Olive oil for drizzling
All

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Lay the pork belly flat on a cutting board. Score the skin in a crisscross pattern using a sharp knife.
  3. 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.
  4. Rub the herb and spice mixture all over the pork belly, ensuring it's coated evenly.
  5. Place the pork loin on top of the seasoned pork belly.
  6. Roll the pork belly and loin tightly together, forming a cylinder shape. Use butcher's twine to tie the porchetta securely.
  7. Place the porchetta on a rack in a roasting pan. Drizzle olive oil over the top and season with additional salt and pepper.
  8. Roast the porchetta in the preheated oven for about 3-4 hours, or until the internal temperature reaches 145°F (63°C).
  9. Once cooked, remove the porchetta from the oven and let it rest for about 20 minutes before slicing.
  10. Slice the porchetta into thick, juicy pieces and serve as a main course or in sandwiches.

Nutrition

Calories: 867kcalCarbohydrates: 1gProtein: 28gFat: 83gSaturated Fat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gCholesterol: 147mgSodium: 79mgPotassium: 519mgFiber: 0.3gSugar: 0.02gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 1mg

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