Crispy Italian Porchetta

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.

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.

Yield: 4

Author: Melanie Lionello

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Italian Porchetta

Prep time: 30 MinCook time: 1 H & 30 MInactive time: 12 HourTotal time: 14 Hour

Ingredients

• 1 piece of pork belly (1.2-1.5kg)
• lots of sea salt
• Black pepper
• 1/3 cup fennel seeds
• Orange zest
• Extra virgin olive oil

Instructions

1. To start, leave your pork belly on a plate, skin side up, in the fridge overnight to dry out.
2. 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.
3. 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.
4. Drizzle the skin with olive oil and season with salt. Roll onto your seasonings that might’ve fallen out to pick them up.
5. 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.
6. Rest for 10 then slice and serve!