Roast Pork Belly Porchetta Recipe

Start by preparing the pork belly. Be sure to trim off any excess fat and score the skin. This should be done gently without cutting into the meat itself. Trust me when I say it helps in rendering the fat and creating that beautiful crisply browned top during roasting.

Toast your fennel seeds in a dry skillet over medium heat until fragrant - this usually takes about 2 minutes. Grinding toasted seeds enhances their flavor significantly.

Combine the toasted fennel seeds, chopped rosemary, minced garlic, salt, and black pepper together. Rub this mixture all over the meat side of the pork belly. From experience, I suggest letting the mixture sit on the meat for a couple of minutes to let the flavors infuse.

Roll up the pork belly lengthwise so the skin wraps around the whole outside. Secure it tightly with kitchen string. I've noticed that the tighter the roll, the better the juices stay within the porchetta.

Place the rolled porchetta on a rack in a roasting pan. Allow it to rest in the fridge overnight. This step helps to dry out the skin making it even crisper once roasted.

The next day, take the porchetta out of the fridge and let it sit at room temperature for an hour before cooking. Preheat your oven to 500 degrees Fahrenheit.

Roast the porchetta at high heat for around 30 minutes to get the skin crisp and then reduce the heat to 325 degrees Fahrenheit. Continue cooking for another 3-4 hours until the meat is tender. Kudos to patience, as slow roasting is what gives porchetta its signature taste.

Once done, let the porchetta rest for about 20 minutes before slicing. This helps in retaining the juices and ensuring that your porchetta is moist and flavorful from the first slice to the last.