Traditional Porchetta

A skin that cracks like glass, revealing meltingly tender meat infused with herbs. The aroma of toasted fennel and confit garlic fills the air with every slice.

• Prep time: 45 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 1409
• Protein: 24 g
• Carbs: 6 g
• Fat: 140 g

Ingredients

• 1 kg Pork belly ( whole, skin-on )
• 1 tbsp Fennel seeds ( toasted )
• 0.5 tbsp Black peppercorns ( crushed )
• 2 piece Garlic ( minced )
• 1 tbsp Rosemary ( leaves chopped )
• 1 tbsp Thyme ( leaves )
• 1 tbsp Gray sea salt
• 0.5 tsp Hot pepper d'Espelette
• 0.5 piece Citrus limon (L.) Burm. f. ( for zest )
• 100 ml Dry white wine
• 25 ml Extra virgin olive oil
• 0.5 piece Butcher's twine ( for tying )

Instructions

1. Preparing the belly

   Place the pork belly skin-side down. Score the meat in a diamond pattern without piercing the skin. Flip and prick the skin all over with a fine tip to help the fat escape and the skin to puff up.

2. Toasting and grinding spices

   In a dry pan, toast the fennel seeds and black peppercorns until fragrant. Coarsely grind in a mortar with the grey sea salt and Espelette pepper.

3. Internal seasoning

   Mince the garlic, rosemary, and thyme. Generously rub the pork meat with the spice mix, chopped herbs, lemon zest, and a drizzle of olive oil. The meat must be completely covered with aromatics.

4. Rolling and tying

   Roll the belly tightly to form an even cylinder. Tie firmly every 2 cm with butcher's twine. The porchetta should be compact and firm to the touch.

5. Slow roasting and basting

   Place on a rack over a tray. Bake at 150°C. Pour the white wine into the tray. Cook until the internal temperature reaches 70°C. Baste regularly with the cooking juices.

6. Crisping the skin

   Increase oven to 230°C. Let the skin brown and bubble until uniformly crispy. It should sound hollow when tapped with a knife.

Chef's tips

• Let the meat rest for 20 minutes before slicing to allow the juices to set.
• The skin must be perfectly dry before roasting to ensure maximum crunch.
• If the skin doesn't blister enough at the end, use the broiler for a few minutes, watching it very closely.

Storage

Keeps for 3 days in the fridge. Excellent served cold in a sandwich with a bit of mustard.