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–+ servings
porchetta

Porchetta

Miranda | My Anosmic Kitchen
Porchetta is an Italian pork roast that's a loved recipe in Italy and today we will be making a small but authentic porchetta roast! An easy recipe that gives you flavor packed pork so let's get to it shall we.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients
  

  • 1.5 kg pork belly
  • 1 onion diced
  • 150 grams Italian salami (Calabrese) chopped
  • 10 cloves fresh garlic
  • 1 fresh lime (zest and juice)
  • 1 tbsp oil (for frying)
  • 1 bottle white wine

SPICES

  • 1 tbsp dried rosemary (or fresh)
  • 1 tbsp fennel spice
  • 1 tbsp fennel seeds
  • 1 tbsp crushed chili flakes
  • 1 tsp coarse salt
  • 1 tsp oil (for crushing the spices)

Instructions
 

  • Preheat the oven to its highest temperature like 190 or 220 degrees. 
  • Using a pestle & mortar grind the fennel seeds, dried rosemary and a drizzle of olive oil together. 
  • Heat the oil in a skillet/non stick pan and cook the onions and garlic (leave about 3 garlic aside). 
  • Add the rest of the spices and cook for a few more seconds. 
    Add the chopped Italian sausage and continue cooking with about 2 tablespoons of wine. Once the liquid has cooked in, remove it from the heat and set aside. 
  • Meanwhile lay the pork belly on a chopping board.
  • Cut small squares or diamond shapes into the skin but not too deeply. 
  • Drizzle mixed seeds & oil from the pestle & mortar as well as the salt and using your fingers rub it all into the skin making sure it goes into the cuts of the meat. 
  • Drizzle a squeeze of the lime juice and add the rind over the seasoned pork belly. 
  • Roll or 'fold' the pork belly into a round roll ready to roast. Using the string cut about 4 to 5 pieces and tie knots around to keep it all together while cooking. 
    Pour half of the remaining wine into the oven tray with the stuffed tied pork belly and roast 25 to 30 minutes until the skin has browned and started to resemble crackling.
  • Remove, baste (pour the juices from the roast over the pork belly) add the remainder of the wine and return to the oven for another 30 minutes on 160 degrees until done and golden brown. 
  • Allow the pork belly to rest for 30 minutes covered in foil before slicing and serve with your favorite sides. 

Nutrition

Serving: 1personCalories: 1157kcalCarbohydrates: 7gProtein: 22gFat: 108gSaturated Fat: 39gPolyunsaturated Fat: 12gMonounsaturated Fat: 51gCholesterol: 150mgSodium: 782mgPotassium: 550mgFiber: 1gSugar: 2gVitamin A: 34IUVitamin C: 6mgCalcium: 44mgIron: 2mg
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