Description
A recipe for preparing a traditional Italian rolled pork roast with herbs and garlic.
Ingredients
Scale
- 5 lb pork belly with skin attached
- 1/4 cup coarse salt
- 2 tablespoons black peppercorns, crushed
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fennel seeds
- 2 tablespoons olive oil
Instructions
- Score the pork skin deeply in a diamond pattern, being careful not to cut into the meat.
- In a small bowl, mix the salt, pepper, garlic, rosemary, thyme, and fennel seeds.
- Rub the herb mixture thoroughly over the flesh side of the pork belly.
- Roll the pork belly tightly, with the skin facing out, into a log shape. Secure the roast tightly with butcher’s twine every 1.5 inches.
- Rub the outside skin with olive oil.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the roast on a rack in a roasting pan.
- Roast for 30 minutes at 400°F.
- Reduce the oven temperature to 325°F (160°C) and continue roasting for 2.5 to 3 hours, or until the internal temperature reaches 150°F (65°C).
- Increase the oven temperature to 450°F (230°C) for the last 15 minutes to crisp the skin, watching closely to prevent burning.
- Remove from the oven and let the roast rest for 20 minutes before slicing.
Notes
- For extra crispy skin, pat the skin dry with paper towels before applying the oil.
- If the skin is not crackling after the final high-heat blast, you can use the broiler for a few minutes, watching constantly.
- Prep Time: 30 min
- Cook Time: 3 hr 45 min
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4 oz cooked
- Calories: 450
- Sugar: 0
- Sodium: 550
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 120
Keywords: porchetta, pork roast, Italian, crispy skin, rolled pork, herb crust