Description
Porchetta with Fennel and Herbs is a beloved Italian roast pork dish that tantalizes your taste buds with its succulent pork belly infused with aromatic herbs and spices.
Ingredients
- 3 to 4 pound pork belly, skin-on
- 2 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red chili flakes
- 2 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh thyme, chopped
- 4 cloves minced garlic
- 1 large fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 2 tablespoon extra virgin olive oil
- Kitchen twine
Instructions
1. Score the skin of the pork belly in a crosshatch pattern.
2. Pat the pork belly dry with paper towels.
3. In a bowl, combine sea salt, black pepper, red chili flakes, chopped rosemary, chopped thyme, minced garlic, lemon zest, and olive oil to form a paste.
4. Spread the herb rub over the meat side of the pork belly.
5. Layer thinly sliced fennel over the rub and drizzle lemon juice on top.
6. Roll the pork belly tightly into a log, skin side out, and secure with kitchen twine.
7. Let rest at room temperature for 30 minutes before roasting.
8. Preheat oven to 325°F.
9. Place porchetta seam-side down on a rack in a roasting pan and roast for 2.5 to 3 hours until internal temperature reaches 160°F and skin is crispy.
10. Increase oven temperature to 425°F for the last 15 minutes for extra crispiness.
Notes
Serve sliced with roasted fennel and your favorite sides such as roasted potatoes or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg