Porchetta
A show-stopping roasted pork belly wrapped around fragrant herbs and fennel, with crackling skin and juicy, tender meat infused with garlic and rosemary. The ultimate showpiece for entertaining.
- 1.5 kg pork belly, skin on
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh fennel seeds, crushed
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- Position a rack in the lower third of your oven and preheat to 180°C (350°F). Allow the oven to reach full temperature before roasting. The lower rack position helps the pork belly skin crisp while the meat cooks through gently.
- Remove the pork belly from the refrigerator 30 minutes before cooking, allowing it to come closer to room temperature. This ensures more even cooking throughout the meat. Pat the skin completely dry with paper towels—any moisture on the skin will prevent proper crisping.
- Using a sharp knife, score the pork belly skin in a crosshatch pattern, cutting through the skin but not into the meat. Space the scores about 1 cm apart. These scores allow the heat to penetrate evenly and help the skin crisp and crackle beautifully during roasting.
- In a small bowl, combine the minced garlic, fresh chopped rosemary, crushed fennel seeds, salt, and black pepper. Drizzle in the olive oil and mix until you have a fragrant paste. This herb mixture will be rubbed all over the pork belly, infusing the meat with flavor as it roasts.
- Rub the herb mixture generously all over the entire pork belly, working it into the scored skin, the sides, and any crevices. Make sure the flavoring is evenly distributed—this is where all the flavor comes from. Don't be shy with the coating.
- Place the pork belly on a roasting rack set over a roasting pan, skin-side up. The rack allows hot air to circulate around the entire belly, and the pan below catches any rendered fat and drippings. If you don't have a roasting rack, create a makeshift one by crumpling heavy-duty aluminum foil into small balls and placing them in the bottom of the roasting pan.
- Roast the pork belly for 2 to 2.5 hours, depending on its exact size and your oven's heat distribution. The pork is done when the internal temperature reaches 75°C (165°F) when measured with a meat thermometer inserted into the thickest part of the meat (not through the skin or into any fat pockets). The skin should be deeply browned and crackly.
- Remove the roasted porchetta from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 10–15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains juicy when sliced. Do not skip this step.
- Once rested, slice the porchetta using a sharp knife. Cut first through the skin to create portions with crackling, then slice the meat. Serve hot or at room temperature, with crusty bread and a simple green salad.
Chef's Note: Porchetta is the showpiece of Italian rustic cuisine—a whole roasted pork that's traditionally sold sliced from street vendors throughout Italy. This version uses pork belly, which is more practical for home cooking than a whole pig. The key to perfect porchetta is dry skin, proper scoring, and patience during roasting. Moisture on the skin is the enemy of crackling, so invest time in patting it dry.
Fennel seeds are traditional and provide an aromatic, slightly licorice-like flavor that's quintessentially Italian and utterly essential to authentic porchetta. The herb rub infuses deep into the meat as it roasts slowly, making each bite fragrant. This is an impressive centerpiece for a dinner party—serve it sliced on crusty bread with a drizzle of pan juices and fresh herbs.
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