Porchetta

Name: Porchetta
Total time: 180 min
Ingredients: 1.5 kg boneless pork belly, skin on, with loin attached if possible; 1.5 tbsp fine salt; 4 garlic cloves, minced; 2 tbsp chopped fresh rosemary; 1 tbsp fennel seeds, crushed; 1 tbsp chopped fresh sage; 1 tsp black pepper; 1 tsp chilli flakes; 2 tbsp olive oil

Porchetta – a recipe with boneless pork belly, fine salt and garlic cloves. Serves 4, ready in 3 hr.

3 hr
4 servings
9 ingredients

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Method

Score the skin and rub salt all over. Leave uncovered in the fridge for several hours or overnight.
Mix garlic, herbs, fennel, pepper, chilli and oil. Spread over the meat side.
Roll tightly and tie with kitchen string at intervals.
Roast at 230°C for 30 minutes until the skin starts to blister.
Lower to 160°C and roast for about 2 hours until the internal temperature reaches 70°C.
Rest 20 minutes, then slice and serve.

italian
roast
crispy

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Porchetta

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