Porchetta

Ingredients

• 2 kgpork belly roll — boned
• 4 tbspfennel seeds — toasted
• 6 clovesgarlic — minced
• 3 tbsprosemary leaves — chopped
• 4 tbspextra virgin olive oil
• to tastecoarse sea salt

Method

1. Begin by preparing the pork belly roll. Lay it flat on a clean surface, skin-side down. Crush 6 cloves of garlic and mix them with 4 tbsp of fennel seeds and 3 tbsp of rosemary leaves. Rub this aromatic mixture evenly over the entire surface of the meat, ensuring it penetrates any crevices. Generously sprinkle coarse sea salt over the meat, using your hands to press it in. Roll the pork belly tightly, securing it with kitchen twine at regular intervals to maintain its shape during cooking.
2. Preheat your oven to 160°C (320°F). While the oven heats, take a large, heavy-bottomed skillet and add 4 tbsp of extra virgin olive oil. Heat the oil over medium-high heat until it shimmers. Carefully place the rolled pork belly into the skillet, browning it on all sides. This will take about 5-7 minutes per side, and you should achieve a deep, golden-brown crust. This step is crucial for developing flavor and sealing in the juices.
3. Once the pork is browned, transfer it to a roasting pan. Pour any remaining olive oil from the skillet over the pork. Place the roasting pan in the preheated oven. Roast the porchetta for approximately 2.5 to 3 hours. As it cooks, the kitchen will fill with the aroma of garlic and rosemary, and the skin will become crispy and golden.
4. Check the doneness of the porchetta by inserting a fork into the meat; it should slide in easily, indicating tenderness. The internal temperature should reach at least 70°C (160°F). If the skin is not yet crispy, increase the oven temperature to 220°C (430°F) for the last 20 minutes of cooking.
5. Once cooked, remove the porchetta from the oven and let it rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Serve the porchetta with your choice of polenta, potatoes, or crusty bread, allowing the flavors of the fennel and rosemary to shine.