Porchetta

• Marinate pork belly for 24-48 hours

Nutrition values are AI-estimated based on ingredients.

• 2.5 kg pork belly with skin on
• 2 tbsp fennel seeds
• 2 tsp black peppercorns
• 5 tsp cooking salt
• 3 tbsp finely chopped rosemary leaves
• 2 tsp red chilli flakes
• 6 large garlic cloves
• 2 tbsp olive oil
• 3 tbsp pork belly fat
• 1/4 cup plain flour
• 2 cups water
• 1/4 tsp black pepper

1. 1Pat pork belly dry and trim excess meat/fat.
2. 2Score the meat side of the pork belly in a diamond pattern.
3. 3Toast fennel seeds and black peppercorns, then grind them into a powder.
4. 4Mix ground spices with chopped rosemary, grated garlic, chili flakes, and salt to create the rub.
5. 5Spread the rub evenly over the scored meat side of the pork belly.
6. 6Place trimmed meat pieces along one edge and roll the pork belly tightly.
7. 7Tie the rolled porchetta securely with butcher's twine.
8. 8Refrigerate the porchetta for 24-48 hours to air-dry the skin.
9. 9Roast the porchetta in the oven until the pork is tender and the skin is crispy.
10. 10Prepare gravy using the rendered fat, flour, and water.
11. 11Slice the porchetta and serve with gravy.

These instructions are our analysis of the original video. Watch on YouTube →