Porchetta

Name: Porchetta
Yield: 2 servings
Cuisine: Italian
Ingredients: 3kg skin-on pork belly with the loin attached; 8 cloves garlic, minced; 2 tbsp fennel seeds (or wild fennel pollen), toasted; 3 sprigs rosemary and sage, chopped; Zest of 1 lemon; Coarse salt and black pepper; Crusty rolls, to serve

Porchetta/por-KET-tah/

Also known as: Porchetta di Ariccia, Italian Roast Pork, Porchetta Sandwich

About this dish

A whole boned pork belly and loin rolled with garlic, fennel and rosemary and slow-roasted until the skin crackles.

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Ingredients

🐖3kg skin-on pork belly with the loin attached

🧄8 cloves garlic, minced

🌿2 tbsp fennel seeds (or wild fennel pollen), toasted

🌿3 sprigs rosemary and sage, chopped

🍋Zest of 1 lemon

🧂Coarse salt and black pepper

🥖Crusty rolls, to serve

Method

Serves 2

Score the meat side and rub with salt, pepper, garlic, fennel, herbs and zest.

Roll the belly tightly around the loin, skin outside, and tie with string. Salt the skin and leave uncovered in the fridge overnight.

Roast at 150°C (300°F) for about 3.5 hours.

Turn up to 230°C (450°F) for the last 20–30 minutes until the skin crackles.

Rest, then slice thinly and serve in crusty rolls.

✓ What Makes it Authentic

Porchetta di Ariccia, near Rome, has protected status; it is sliced into crusty rolls at markets and roadside vans across central Italy.

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