Enjoy the delicious flavors of porchetta, a traditional Italian dish made with a whole pork belly that has been seasoned and roasted. This porchetta recipe is a tribute to Italian food tradition. The skin is crispy, and the meat is juicy.
Ingredients: 1 whole pork belly, skin-on about 4-5 kg. 5 cloves garlic, minced. 3 tablespoons fennel seeds, toasted and crushed. 2 tablespoons rosemary leaves, finely chopped. Salt and black pepper, to taste. 1 cup dry white wine. Olive oil, for rubbing.
Instructions: Preheat the oven to 220C 200C fan-forced. Lay the pork belly skin-side down on a clean surface. Score the flesh in a crosshatch pattern, ensuring not to cut through to the skin. In a bowl, mix minced garlic, crushed fennel seeds, chopped rosemary, salt, and black pepper to create a seasoning paste. Rub the seasoning paste evenly over the flesh side of the pork belly. Roll the pork tightly and secure with kitchen twine. Place the porchetta on a rack in a roasting pan, skin-side up. Rub the skin with olive oil and sprinkle with additional salt. Roast in the preheated oven for 30 minutes to achieve crispy skin. Reduce the oven temperature to 180C 160C fan-forced and continue roasting for about 2.5 to 3 hours or until the internal temperature reaches 70C. Baste the porchetta with dry white wine every 30 minutes during the roasting process. Once done, let it rest for 20 minutes before slicing. Serve the porchetta slices on a platter, showcasing the crispy skin and flavorful meat.
Prep Time: 30 minutes
Cook Time: 180 minutes
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