Porchetta à la romaine

• For 8 people
• Preparation time (dont cuisson) : 240 minutes
• Cooking time : 180 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pork Belly
  • Pork belly : 2 kg
  • Fennel seeds : 2 tbsp
  • Garlic : 6 cloves
  • Fresh rosemary : 4 sprigs
  • Salt : 2 tbsp
  • Black pepper : 1 tbsp

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• In a mortar and pestle, crush the fennel seeds, garlic, rosemary, salt, and black pepper until well combined.
• Place the pork belly skin-side down on a clean surface. Rub the crushed mixture all over the meat, making sure to cover it evenly.
• Roll the pork belly tightly and tie it securely with kitchen twine at regular intervals.
• Place the rolled pork belly on a baking tray and roast in the preheated oven for 3 hours, or until the internal temperature reaches 70°C (160°F).
• Remove the porchetta from the oven and let it rest for 15 minutes before slicing.

Tips

• For extra flavor, marinate the pork belly with the spice mixture overnight in the refrigerator.
• Serve the porchetta with roasted potatoes and a side of sautéed greens for a complete meal.

Information

• Porchetta is a traditional Italian dish made from pork belly that is seasoned with herbs and spices, then slow-roasted until tender and crispy.
• The name "à la Romaine" refers to the Roman-style preparation of porchetta, which is popular in the Lazio region of Italy.