Herb-Roasted Italian Porchetta with Fennel and Garlic
This traditional Italian dish combines succulent pork belly with a fragrant blend of herbs, fennel, and garlic for a show-stopping main course.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Lay the Pork Belly
Lay the pork belly skin-side down.
- 2
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.
- 3
Roll and Tie
Place the pork loin in the center and roll the belly around it, tying tightly with kitchen twine every 1 inch.
Tip: Ensure the pork is tightly rolled and secured to prevent unraveling during cooking.
Preparing the Herb Rub
- 1
Combine Ingredients
In a small bowl, combine parsley, sage, red pepper flakes, and olive oil.
- 2
Apply Herb Rub
Rub the mixture over the outside of the rolled porchetta.
- 3
Refrigerate
Refrigerate uncovered for at least 3 hours or overnight for deeper flavor.
Tip: Chilling the pork overnight also helps to dry out the skin for extra crispiness.
How to Make Herb-Roasted Italian Porchetta with Fennel and Garlic
Total time: 8 h 40 min · Yields 8 servings
- 1
Roasting
Preheat the oven to 450°F (230°C) and roast the porchetta for 30 minutes.
- 2
Reducing Heat
Lower the oven to 325°F (160°C) and continue roasting for 2-2.5 hours.
- 3
Resting
Let the porchetta rest for 20 minutes before slicing.
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