Porchetta is a delicious Italian dish made from a whole, deboned pig, seasoned with aromatic herbs and spices, and roasted until it becomes tender and crispy on the outside. While traditional porchetta involves roasting a whole pig, you can make a smaller version using pork belly or a boneless pork roast.
Here's a simplified recipe for making porchetta at home:
Ingredients:
- 3-4 pounds (1.5-2 kg) boneless pork belly or pork loin roast
- 4-5 garlic cloves, minced
- 1 tablespoon fennel seeds, crushed
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- Zest of 1 lemon
- Salt and pepper, to taste
- Olive oil
- Kitchen twine
Instructions:
Prepare the pork: If using pork belly, ask your butcher to score the skin for you. If using pork loin roast, make sure to remove any excess fat on the surface. Pat the pork dry with paper towels.
Seasoning: In a small bowl, mix the minced garlic, crushed fennel seeds, chopped rosemary, chopped sage, lemon zest, salt, and pepper. Drizzle some olive oil over the pork and rub the seasoning mixture evenly all over the meat, including the skin if you have pork belly.
Rolling and tying: If using pork belly, lay it skin-side down and roll it up tightly. Use kitchen twine to tie the roast securely at even intervals. If using pork loin, you can simply rub the seasoning on the surface.
Resting: Place the rolled and tied pork on a baking dish or a roasting pan. Let it rest uncovered in the refrigerator for at least 4 hours or, ideally, overnight. This helps the flavors to penetrate the meat.
Preheat the oven: Preheat your oven to 350°F (175°C).
Roasting: Take the porchetta out of the refrigerator and let it come to room temperature. If you have pork belly, pat the skin dry with paper towels and rub some more salt on the skin to ensure a crispy crackling. Place the porchetta in the preheated oven and roast until the internal temperature reaches 145°F (63°C) for pork loin or 165°F (74°C) for pork belly. The skin should be crispy and golden.
Resting: Once the porchetta is cooked, remove it from the oven and let it rest for about 15 minutes before carving.
Carving and serving: Slice the porchetta into rounds, and if using pork belly, make sure to include some of the crispy crackling with each slice. Serve the porchetta with your favorite side dishes or in sandwiches.
Enjoy your homemade porchetta! It's a flavorful and impressive dish that's perfect for special occasions or any time you want to indulge in some delicious Italian flavors.