AuthorMaggie BurjelPorchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. It is very popular in Tuscany, Umbria, and Lazio.
Not difficult to make, follow these instructions and share with us your results @travelcdv
Check out our Umbria & Tuscany Culinary Vacations and come to Italy to make it with us!
Yields10 ServingsPrep Time50 minsCook Time2 hrsTotal Time2 hrs 50 mins
Ingredients
2.20 lbs Lean Pork Belly
1.50 lbs Pork Loin
Salt
Black Pepper
Crushed Red Pepper
5 tbsp Fennel Pollen (optional)
¾ cup Fennel Grass or Fresh Dill
1 head of Garlic
1 bunch of Rosemary
1 bunch of Fresh Sage
Olive Oil
3 tbsp White Wine or a bottle of Beer
1 Cooking Twine
Directions
1Preferably season the pork one day before cooking.
3Mix the chopped garlic, fennel grass, dill (fennel pollen optional), black pepper, red pepper, rosemary, and sage in a bowl.
4Lay the pork filet on a working surface and wrap it with the pork belly. Rub this dry mixture all over the filet.
5Use the kitchen twine to tie the pork roast.
6Make small cuts on the skin for the pork to release some of the fat.
7Place the roast in a skillet with olive oil and sear. Pour the beer or wine on the roast and allow it to evaporate.
8Preheat the oven to 500 °F (260 °C)
9Place the roast in the oven and roast for about 1 hour
10Cover the roast with foil and lower the heat to 420 °F (ca. 216 °C)
12When the roast is done, remove the foil, and increase the heat again to 500 °F (260 °C) to fully brown the skin for about 30 minutes.
13Cut into slices and serve with mashed potatoes or prepare a delicious panini!
Ingredients
Ingredients
2.20 lbs Lean Pork Belly
1.50 lbs Pork Loin
Salt
Black Pepper
Crushed Red Pepper
5 tbsp Fennel Pollen (optional)
¾ cup Fennel Grass or Fresh Dill
1 head of Garlic
1 bunch of Rosemary
1 bunch of Fresh Sage
Olive Oil
3 tbsp White Wine or a bottle of Beer
1 Cooking Twine
Directions
Directions
1Preferably season the pork one day before cooking.
3Mix the chopped garlic, fennel grass, dill (fennel pollen optional), black pepper, red pepper, rosemary, and sage in a bowl.
4Lay the pork filet on a working surface and wrap it with the pork belly. Rub this dry mixture all over the filet.
5Use the kitchen twine to tie the pork roast.
6Make small cuts on the skin for the pork to release some of the fat.
7Place the roast in a skillet with olive oil and sear. Pour the beer or wine on the roast and allow it to evaporate.
8Preheat the oven to 500 °F (260 °C)
9Place the roast in the oven and roast for about 1 hour
10Cover the roast with foil and lower the heat to 420 °F (ca. 216 °C)
12When the roast is done, remove the foil, and increase the heat again to 500 °F (260 °C) to fully brown the skin for about 30 minutes.
13Cut into slices and serve with mashed potatoes or prepare a delicious panini!
Porchetta – Italian Roasted Suckling Pig
