Porchetta – Roasted Pork Roll with Herbs 🍖
Juicy, tender pork with a crispy, crackling crust and fragrant herbs make this roast a centerpiece for any celebration.
Ingredients:
• Pork belly (with skin): 3 lbs (1.4 kg)
• Garlic: 4 cloves, minced
• Fresh rosemary: 2 tbsp (10 g), chopped
• Fresh thyme: 2 tbsp (10 g), chopped
• Fennel seeds: 1 tsp (5 g)
• Olive oil: 2 tbsp (30 ml)
• Salt and pepper: To taste
Instructions:
1. Prepare the pork: Lay the pork belly skin-side down. Rub the meat side with garlic, rosemary, thyme, fennel seeds, olive oil, salt, and pepper.
2. Roll and tie: Roll the pork tightly and secure with kitchen twine. Score the skin with a sharp knife to create small crosshatches.
3. Roast: Preheat the oven to 375°F (190°C). Place the rolled pork on a rack in a roasting pan and roast for 2½ to 3 hours, or until the internal temperature reaches 160°F (70°C).
4. Crisp the skin: Increase the oven temperature to 450°F (230°C) for the last 15 minutes to crisp the skin.
5. Rest and slice: Let the porchetta rest for 10 minutes before slicing.