Tuscan-style pork porchetta
- For 8 people
- Preparation time (dont cuisson) : 180 minutes
- Cooking time : 120 minutes
- Difficulty (0 to 5) : 3
Ingredients
- Pork Belly
- Pork belly : 2 pounds
- Fresh rosemary : 2 tablespoons
- Fresh sage : 2 tablespoons
- Fennel seeds : 1 tablespoon
- Garlic cloves (minced) : 4
- Salt : 2 teaspoons
- Black pepper : 1 teaspoon
- Olive oil : 2 tablespoons
- Stuffing
- Fresh rosemary : 1 tablespoon
- Fresh sage : 1 tablespoon
- Fennel seeds : 1 teaspoon
- Garlic cloves (minced) : 2
- Salt : 1 teaspoon
- Black pepper : 1/2 teaspoon
- Olive oil : 2 tablespoons
Steps
- Preheat the oven to 325°F (165°C).
- In a small bowl, combine the rosemary, sage, fennel seeds, minced garlic, salt, black pepper, and olive oil for the pork belly.
- Place the pork belly on a cutting board, skin side down. Rub the herb mixture all over the meat.
- Roll up the pork belly tightly and tie it securely with kitchen twine.
- In another small bowl, combine the rosemary, sage, fennel seeds, minced garlic, salt, black pepper, and olive oil for the stuffing.
- Unroll the pork belly and spread the stuffing mixture evenly over the meat.
- Roll up the pork belly again and tie it securely with kitchen twine.
- Place the porchetta on a rack in a roasting pan and roast in the preheated oven for 2 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the porchetta from the oven and let it rest for 10 minutes before slicing.
Tips
- For extra crispy skin, you can increase the oven temperature to 450°F (230°C) for the last 15 minutes of cooking.
- 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 slow-roasted until tender and flavorful.
- This Tuscan-style porchetta recipe is perfect for special occasions or a Sunday family dinner.
This recipe has been generated by an AI, six times: once for each language. So it's highly likely that you'll see differences between the versions. Enjoy!
Recipe created on January 10, 2024, with the assistance of gpt-3.5-turbo, published by Gribiche under their responsibility but without any culinary guarantee or even coherence.
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