Description
This Porchetta recipe features a succulent rolled pork belly stuffed with pork tenderloin and infused with a fragrant herb and fennel paste. Slow-roasted to tender perfection, then finished with a crispy golden skin, this Italian classic is perfect for impressing guests or enjoying a flavorful main course.
Ingredients
Scale
Meat
- 2 lb pork belly 1 slab, approx
- 1 lb pork tenderloin or larger also fine
Herb and Spice Paste
- 1 teaspoon fennel seeds
- 2-3 cloves garlic, roughly chopped
- 2 tablespoon fennel fronds
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 teaspoon fresh thyme, chopped
- Zest of 1 lemon
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 ½ teaspoon salt, divided
- 1 tablespoon olive oil
Instructions
- Prepare the Pork Belly: Pat the pork belly dry to remove excess moisture. Score the fat side in a wide crosshatch pattern, cutting into the fat but not into the meat. Turn the belly so the meat side is up.
- Position the Tenderloin: Lay the pork tenderloin on top of the belly. Trim the tenderloin if it hangs over the belly so both are about the same length. Use trimmed pieces inside the roll or aside.
- Make the Herb Paste: Toast fennel seeds in a dry skillet until fragrant, about 1 minute. Crush them with a pestle and mortar. Add roughly chopped garlic and crush together, then mix in fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, 1 teaspoon salt, and olive oil. Blend to a relatively smooth paste either by hand or pulsing gently in a small food processor.
- Apply the Paste: Spread about ¾ of the herb paste evenly over the meat side of the pork belly and the tenderloin pieces, coating them well.
- Roll and Tie: Roll the pork belly around the tenderloin. Tie one end tightly, then continue looping the kitchen string every 1-2 inches along the length, keeping the roll snug but not squeezing out the tenderloin. Tie off at the other end.
- Rub and Season Exterior: Rub the remaining herb paste over the outside of the pork belly roll and sprinkle the additional ½ teaspoon salt evenly over the surface.
- Dry-Age in Refrigerator: Place the tied roll uncovered in the refrigerator for at least one day. Dab occasionally to remove any moisture.
- Bring to Room Temperature and Preheat Oven: On cooking day, allow the pork to come to room temperature while preheating the oven to 275F (135C).
- Roast Slowly: Roast the porchetta for approximately 2 hours or until a meat thermometer reads 150F (65C). Adjust cooking time if the weight differs.
- Crisp the Skin: Increase oven temperature to 450F (230C). Roast for 15-25 minutes, watching carefully, until the skin is golden brown and crisp but not burnt.
Notes
- Scoring the fat helps render it well and crisps the skin.
- Using fresh herbs and toasting fennel seeds enhances the flavor profoundly.
- Dry-aging the tied pork uncovered in the fridge is key for crispy skin.
- Using a meat thermometer ensures perfect doneness without drying.
- Adjust roasting times if your pork belly and tenderloin weights vary significantly.
- Keep a close eye when roasting at high temperature to avoid burning the skin.
- The herb paste can be made in advance and refrigerated for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
