Indulge in the mouthwatering flavours of traditional Italian cuisine with this homemade porchetta recipe. A succulent pork belly, expertly seasoned and roasted to perfection, awaits you. The star of this dish is undoubtedly the crispy and crunchy crackle that envelops the tender meat. With a combination of sea salt, fennel seeds, orange zest, and a drizzle of extra virgin olive oil, this porchetta will transport your taste buds straight to Italy. Prepare to embark on a culinary adventure as we guide you through the steps to create a homemade porchetta that will impress even the most discerning palates.
To make this tried-and-test, fail-proof porchetta recipe, you need:
1 piece of square pork belly
Lots of sea salt
Black pepper
Fennel seeds
Orange zest
Extra virgin olive oil
Step 1: Prepare the Pork Belly for Maximum Flavor
Place the pork belly on a plate, skin side up, and let it rest in the fridge overnight. This process will help dry out the skin, resulting in a crispier crackle.
Step 2: Create a Flavorful Seasoning
Start by adding a thick layer of sea salt onto the skin of the pork belly. Let it sit for 30 minutes on your kitchen counter. This will draw out any excess moisture. Afterward, wipe away the salt and pat the skin dry with paper towels.
Flip the pork belly over and generously season the flesh side with fennel seeds, orange zest, black pepper, and additional salt if desired. Roll up the pork belly tightly and secure it with strong kitchen twine. Don’t worry if some filling falls out; you can stuff it back in.
Step 3: Enhance the Crackling and Aroma
Drizzle the skin of the porchetta with extra virgin olive oil and rub it all over. Season the skin with an extra sprinkle of sea salt. Gently roll the porchetta onto any seasoning that may have fallen out during the process to pick them up.
Step 4: Roast to Perfection
Preheat your oven to 220°C fan-forced.
Place the porchetta directly onto the oven rack with a tray or dish underneath to catch any drippings. This will allow for even cooking and ensure a crispy crackle.
Cook the porchetta at the high temperature of 220°C fan-forced for 1 hour to render the fat and start the crackling process.
After 1 hour, reduce the oven temperature to 170°C fan-forced and continue cooking for an additional 30 minutes or until the porchetta’s internal temperature reaches over 70°C.
Indulge in the tantalising flavours of Italy with this homemade porchetta recipe that promises a crispy and crunchy crackle. The careful preparation and seasoning of the pork belly, combined with aromatic fennel seeds and zesty orange zest, create a harmonious blend of flavours that will leave you wanting more. With simple yet essential steps, you can achieve a mouthwatering porchetta that will impress your family and friends. Embrace the rich traditions of Italian cuisine and create a memorable centrepiece for your next gathering. From the first bite to the last, this homemade Italian porchetta will transport your taste buds to the heart of Italy.
A magnificent, show-stopping Porchetta. Filled with fennel and orange zest, and covered in incredible crackling!
Course: Main Course
Cuisine: Mediterranean
Keyword: italian, porchetta, pork
Servings: 8
Equipment
Cooking twine
Zester
Paper towel
Ingredients
1pieceof pork belly
lots ofsea salt
Black pepper
Fennel seeds
Orange zest
Extra virgin olive oil
Instructions
To start, leave your pork belly on a plate, skin side up, in the fridge overnight to dry out.
1 piece of pork belly
Add a thick layer of salt onto the skin and leave it for 30 mins on your bench. Water will be drawn out. Wipe away salt and dry the skin again with paper towel.
lots of sea salt
Turn the pork belly over and cover the flesh side very generously with fennel, orange zest, salt and pepper. Firmly roll up and tie into a roll using strong kitchen twine. Stuff any filling that falls out back in.
Black pepper, Fennel seeds, Orange zest
Drizzle the skin with olive oil and season with salt. Roll onto your seasonings that might’ve fallen out to pick them up.
Extra virgin olive oil
Place porchetta directly onto your oven rack with a tray or dish underneath on 220c fan-forced. Cook for 1 hour then turn heat down til 170c fan-forced for a further 30 or so minutes, until the porchetta’s internal temp is over 70c.
