Herb-Roasted Italian Porchetta with Fennel and Garlic

Name: Herb-Roasted Italian Porchetta with Fennel and Garlic
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Main Course
Ingredients: 5 lb pork belly; 1 lb pork loin; 4 garlic cloves; 2 tbsp fennel seeds; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 1 tbsp black pepper; 1 tbsp sea salt; Zest of 1 lemon; 2 tbsp olive oil; 1 cup fresh parsley; 1 tbsp sage leaves; 1 tsp red pepper flakes; 2 tbsp olive oil

An Italian Classic with Robust Flavors

This traditional Italian dish combines succulent pork belly with a fragrant blend of herbs, fennel, and garlic for a show-stopping main course.

6 h 30 min
8
Advanced

Ingredients

For the Porchetta

5 lb pork belly

skin scored

1 lb pork loin

trimmed

4 garlic cloves

minced

2 tbsp fennel seeds

toasted and ground

1 tbsp fresh rosemary

chopped

1 tbsp fresh thyme

chopped

1 tbsp black pepper

coarsely ground

1 tbsp sea salt

Zest of 1 lemon

2 tbsp olive oil

For the Herb Rub

1 cup fresh parsley

finely chopped

1 tbsp sage leaves

finely chopped

1 tsp red pepper flakes

2 tbsp olive oil

Preparation

Marinating the Pork

Lay the Pork Belly

Lay the pork belly skin-side down.

Season the Belly

Rub garlic, fennel seeds, rosemary, thyme, black pepper, sea salt, and lemon zest evenly over the flesh side of the pork belly.

Roll and Tie

Place the pork loin in the center and roll the belly around it, tying tightly with kitchen twine every 1 inch.

Ensure the pork is tightly rolled and secured to prevent unraveling during cooking.

Preparing the Herb Rub

Combine Ingredients

In a small bowl, combine parsley, sage, red pepper flakes, and olive oil.

Apply Herb Rub

Rub the mixture over the outside of the rolled porchetta.

Refrigerate

Refrigerate uncovered for at least 3 hours or overnight for deeper flavor.

Chilling the pork overnight also helps to dry out the skin for extra crispiness.

Cooking Process

Roasting

Preheat the oven to 450°F (230°C) and roast the porchetta for 30 minutes.

Reducing Heat

Lower the oven to 325°F (160°C) and continue roasting for 2-2.5 hours.

Resting

Let the porchetta rest for 20 minutes before slicing.

Plating & Serving