Porchetta (Traditional Italian Roast Pork Recipe)

Slow-roasted pork, seasoned with rosemary, garlic, and fennel.

Ingredients (Serves 6–8)

• 2–3 kg boneless pork belly with skin (pork loin optional)

• 4–5 garlic cloves, minced

• 2 tbsp fresh rosemary, chopped

• 1 tbsp fresh sage, chopped

• 1 tbsp fennel seeds, crushed

• 2 tsp black pepper

• 1–2 tsp salt

• 2 tbsp olive oil

• Optional: lemon zest for extra aroma

Preparation

1. Prepare the pork:

   • Lay pork belly skin-side down and score the fat lightly.

   • Mix garlic, rosemary, sage, fennel seeds, pepper, and salt.

   • Rub the seasoning all over the meat, leaving the skin clean or lightly salted.

2. Roll and tie:

   • Roll the pork tightly and tie securely with kitchen twine to maintain shape.

3. Preheat oven:

   • Heat oven to 160°C (320°F).

4. Roast slowly:

   • Place pork on a roasting rack in a baking tray.

   • Roast for 2.5–3 hours, basting occasionally with olive oil.

5. Crisp the skin:

   • Increase oven temperature to 220°C (430°F) for the last 20–30 minutes to achieve crispy crackling.

6. Rest and serve:

   • Remove from oven, let rest for 15 minutes, then slice.

   • Serve warm in sandwiches, with roasted vegetables, or as a main course.

Serving Suggestions

• Classic Italian street food: Porchetta sandwich with crusty bread.

• Pair with roasted potatoes, grilled vegetables, or a light salad.

• Ideal with bold red wines, such as Chianti or Montepulciano. dinner guests.