Classic Porchetta

Takes 180 minutes | Serves 6 |

Ingredients

1500 g pork belly, skin on
800 g pork loin
30 g fresh herbs (rosemary, sage, thyme)
5 unit garlic cloves
10 g fennel seeds
5 g red pepper flakes
15 g salt
5 g pepper
50 ml olive oil

Steps

Preparation

• Lay the pork belly skin-side down. Place the pork loin in the center if using. Score the meat.
• Finely chop the herbs and garlic. Mix with fennel seeds, red pepper flakes, salt, and pepper to make the herb mixture.
• Rub the herb mixture all over the inside of the pork belly and the loin. Drizzle with olive oil.
• Carefully roll the pork belly around the loin so the skin is on the outside. Tie with butcher's twine to secure.

Cooking

• Preheat the oven to 260°C. Roast the Porchetta for about 20-30 minutes to start the skin crisping.
• Reduce the oven temperature to 165°C and continue roasting until the internal temperature reaches 63°C, which could take several hours depending on the size of your roast.
• Let the Porchetta rest for at least 20 minutes before slicing. Serve with the crispy skin.