When it comes to delicious perfect meals, this roasted porchetta recipe has it all. Slice into tender, succulent pork belly, aromatic filling, and crispy skin!
Contents
This porchetta consists of fragrant flavors such as garlic, fresh rosemary, thyme, and sage. The outside offers a beautifully crisp skin with a more tender succulent meat on the inside rolled with a traditional filling. This recipe requires patience and a little prep, but is incredibly rewarding when you slice through the crust into the first juicy slice.
Ingredients
For the Pork belly
- ▢ 6.5 lb Pork belly / Porcelet belly
- ▢ Salt
For the herb filling
- ▢ ¼ cup Pine nuts
- ▢ 1 tbsp Anise seed
- ▢ 1 head Garlic cloves peeled and smashed
- ▢ 1 tbsp Rosemary
- ▢ 1 tbsp Thyme
- ▢ 1 tsp Sage
- ▢ 1 tbsp Parmesan cheese
- ▢ 1 tsp black pepper
- ▢ 1 cup Pork panko or regular panko
Instructions
Prep the pork belly:
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Place the pork belly skin side down on a clean work surface. Debone the pork belly and trim any silver skin or excess fat from the meat side.
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Score the meat.
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Season liberally with salt
Perp the herb stuffing:
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In a medium-sized skillet over medium heat, toast the pine nuts and anise seed until just fragrant, about 3 minutes, stirring often.
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Add the garlic cloves, rosemary, thyme, sage, parmesan cheese, toasted pine nuts, and anise to a blender or food processor.
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Pulse until the garlic is finely chopped and the mixture has a fragrant paste-like texture.
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In a bowl, combine the pork panko and black pepper, with the herb paste and mix to combine.
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Pat the herb stuffing over ¾ of the pork, leaving about 1to 1 ½ inches along the thicker long edge clear of filling.
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Cut several lengths of butcher’s twine.
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Carefully, starting with the thinner long edge, roll up the pork belly. Carefully secure with butcher twine about every inch and a half.
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Place the tied pork belly seam side down on a wire rack on a baking sheet, or in a roasting pan and return to the fridge overnight.
Roast the pork:
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Preheat the oven to 300 degrees F.
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Place the roasting pan in the oven and roast the pork loin for 3 to 4 hours, basting every hour until the internal temperature reaches 180 degrees F.
To crisp the skin:
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Remove the porchetta from the oven and increase the oven temperature to 500 F.
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Baste the roast again and return it to the oven for another 20 to 30 minutes, until the skin has crisped. With a digital meat thermometer inserted into the pork belly at the thickest part, the internal temperature should be 190F.
Rest and serve:
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Allow the porchetta to rest 10 minutes, while the internal temperature continues to rise to 190F before slicing and serving.
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Using a seratted carving knife, cut through the crisp skin into slices, about 1/2″ thick.
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Garnish with freshly minced parsley and lemon zest for a bit of brightness.
Nutrition
Serving: 1g | Calories: 1310kcal | Carbohydrates: 1g | Protein: 25g | Fat: 133g | Saturated Fat: 48g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 61g | Cholesterol: 179mg | Sodium: 1291mg | Potassium: 489mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
