Description
A classic Italian porchetta made with seasoned pork belly rolled with garlic, rosemary, thyme, and fennel seeds, then roasted slowly until juicy inside with crispy golden skin.
Ingredients
Scale
- 3 pounds boneless pork belly
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 325°F (165°C).
- In a small bowl combine minced garlic, rosemary, thyme, fennel seeds, olive oil, salt, and black pepper.
- Place a roasting rack inside a roasting pan.
- Lay pork belly flat and spread the herb mixture evenly across the surface.
- Roll the pork belly tightly into a log and secure with kitchen twine every few inches.
- Place the roast seam side down on the rack.
- Roast for about 2 hours or until the internal temperature reaches 160°F.
- Increase oven temperature to 450°F and roast for 15 minutes more to crisp the skin.
- Let the roast rest for 10 to 15 minutes before slicing.
- Slice and serve warm.
Notes
- Dry the pork skin thoroughly before roasting for better crispiness.
- Lightly crush fennel seeds before mixing to release more aroma.
- Allow the roast to rest before slicing so juices stay inside.
- Leftovers are excellent in sandwiches or salads.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 110 mg
Keywords: porchetta, roasted pork belly, italian pork roast, crispy pork roast, herb roasted pork