Description
This Porchetta recipe features a succulent rolled pork belly stuffed with tenderloin and infused with a flavorful herb paste including fennel, rosemary, sage, thyme, garlic, and lemon zest. Slow-roasted to juicy perfection then finished with a crispy crackling skin, this classic Italian main course serves approximately eight people.
Ingredients
Scale
Meat
- 2 lb pork belly, 1 slab, approx
- 1 lb pork tenderloin or larger
Herb Paste
- 1 teaspoon fennel seeds
- 2 cloves garlic, roughly chopped
- 2 tablespoons fennel fronds
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 teaspoons 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 with paper towels to remove excess moisture. Score the fat side in a wide crosshatch pattern, cutting into the fat but not all the way through to the meat. Turn the belly so the meat side is facing up.
- Position tenderloin: Lay the pork tenderloin on top of the belly. Trim the end of the tenderloin if it hangs over so it is about the same length as the belly. You may use any trimmed piece to tuck inside thinner parts or save for another use, or cut and lay two pieces side by side if the tenderloin is long.
- Make the herb paste: Toast fennel seeds in a dry skillet over medium heat for 1 minute until fragrant. Crush toasted fennel seeds in a mortar and pestle. Add chopped garlic and crush together until forming a rough paste. Add fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, 1 teaspoon salt, and olive oil to the mixture. Alternatively, pulse all ingredients in a small food processor until relatively smooth.
- Apply herb paste: Spread about three-quarters of the herb paste evenly over the meat side of the pork belly and around the tenderloin pieces to coat thoroughly.
- Roll and tie: Roll the pork belly around the tenderloin tightly. Begin tying one end with kitchen twine, then continue looping the twine every 1 to 2 inches along the roll, pulling tight enough to hold but avoid squeezing the tenderloin out. Tie off securely at the other end.
- Finish seasoning: Rub the remaining herb paste over the outside (fat side) of the belly, then sprinkle with the remaining ½ teaspoon salt.
- Refrigerate: Place the tied porchetta uncovered in the refrigerator for at least 1 day. Dab off any excess moisture once or twice during this resting period.
- Bring to room temperature and preheat oven: On cooking day, remove the porchetta from the fridge to come to room temperature. Preheat your oven to 275°F (135°C).
- Slow roast: Roast the porchetta for approximately 2 hours or until the internal temperature of the meat reaches 150°F (65°C).
- Crisp skin: Increase the oven temperature to 450°F (230°C) and roast until the skin is brown, crisp, and crackling, about 15 to 25 minutes. Watch carefully to avoid burning.
- Rest and serve: Remove from oven and let rest briefly before slicing. Serve as a flavorful main course.
Notes
- Scoring the fat helps render the fat evenly and achieve crispy skin.
- Using both pork belly and tenderloin provides a perfect balance of fattiness and lean meat.
- To speed herb paste preparation, the food processor method is recommended.
- Tying the roll firmly prevents the tenderloin from slipping out during roasting.
- Resting uncovered in the fridge dries the skin to help crisp it during roasting.
- Use a meat thermometer to ensure precise doneness at 150°F internal temperature.
- Be attentive during the high-heat phase to prevent burning the skin.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
