Porchetta - Italian Recipe
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Porchetta
A whole pork belly rolled around a core of garlic, fennel pollen, and rosemary. The skin must be completely dry before roasting — blot it, salt it, and leave it uncovered in the refrigerator overnight. The reward is skin that shatters like glass.
Ingredients
- 2kg pork belly, skin on, deboned
- Garlic, rosemary, sage, fennel seeds
- Chilli, salt, olive oil
Method
- Scoring — Score skin; spread paste of garlic, herbs, spices over meat side.
- Rolling — Roll tightly; tie with string.
- Roasting — Roast 220°C (425°F), 30 min; reduce to 180°C (350°F), 1.5 hours.
- Resting — Rest; slice thinly.