Ingredients
Scale
- 5 pounds pork belly
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 2 tablespoons fennel seeds
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon crushed red pepper flakes
- 1 lemon, zested
- 1 tablespoon olive oil
- 1 cup white wine
Instructions
- Preheat the oven to 450°F (230°C).
- Score the skin of the pork belly in a cross-hatch pattern.
- Mix salt, pepper, fennel seeds, garlic, rosemary, sage, red pepper flakes, and lemon zest in a bowl.
- Rub the herb mixture under the skin and all over the meat.
- Roll the pork belly tightly and tie with kitchen twine.
- Heat olive oil in a large oven-proof skillet over medium heat.
- Sear the porchetta on all sides until golden brown.
- Pour the wine into the skillet and transfer to the oven.
- Roast for about 2 hours or until the internal temperature reaches 145°F (63°C).
- Let it rest for 20 minutes before slicing.
Notes
- For extra crispy skin, you can dry the pork belly uncovered in the fridge for a few hours before cooking.
- Serve with roasted vegetables or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg