Description
A recipe for making a flavorful, crispy-skinned Italian rolled pork roast.
Ingredients
Scale
- 5 lb pork belly with skin attached
- 2 tbsp fennel seeds, crushed
- 1 tbsp coarse salt
- 1 tsp black peppercorns, freshly ground
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves chopped
- 1 sprig fresh sage, leaves chopped
Instructions
- Pat the pork belly skin very dry with paper towels.
- In a small bowl, mix the crushed fennel seeds, salt, pepper, minced garlic, rosemary, and sage.
- Rub this mixture thoroughly over the flesh side of the pork belly.
- Roll the pork belly tightly, with the skin on the outside, into a cylinder shape.
- Secure the roll tightly every 1.5 inches with kitchen twine.
- Place the roast on a rack in a roasting pan.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Roast for 1 hour at 400°F.
- Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and continue roasting for 2.5 to 3 hours, or until the internal temperature reaches 150 degrees Fahrenheit (65 degrees Celsius).
- Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) for the last 20 minutes to crisp the skin. Watch carefully to prevent burning.
- Remove the porchetta from the oven and let it rest for 20 minutes before slicing.
Notes
- For extra crispy skin, score the skin lightly before applying the rub, being careful not to cut into the meat.
- You can prepare the spice rub one day ahead and apply it to the meat, then refrigerate uncovered overnight.
- Prep Time: 30 min
- Cook Time: 3 hr 20 min
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4 oz cooked
- Calories: 450
- Sugar: 0
- Sodium: 450
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 120
Keywords: porchetta, Italian roast pork, crispy pork belly, rolled pork roast, fennel, rosemary