Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. It is very popular in Tuscany, Umbria, and Lazio.
Preferably season the pork one day before cooking.
Chop the garlic
Mix the chopped garlic, fennel grass, dill (fennel pollen optional), black pepper, red pepper, rosemary, and sage in a bowl.
Lay the pork filet on a working surface and wrap it with the pork belly. Rub this dry mixture all over the filet.
Use the kitchen twine to tie the pork roast.
Make small cuts on the skin for the pork to release some of the fat.
Place the roast in a skillet with olive oil and sear. Pour the beer or wine on the roast and allow it to evaporate.
Preheat the oven to 500 °F (260 °C)
Place the roast in the oven and roast for about 1 hour
Cover the roast with foil and lower the heat to 420 °F (ca. 216 °C)
Continue roasting for about 1.5 hours
When 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.
Cut into slices and serve with mashed potatoes or prepare a delicious panini!
Servings 0