Classic porchetta

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Porchetta is one of Italy’s great pork roasts: fragrant, richly seasoned and built for crisp edges and juicy slices. Fennel, garlic and herbs give it the unmistakable aroma that makes it such a beloved centrepiece.

Serves: 8 people

Preparation time: 40 min

Ingredients

• Pork belly or rolled pork roast – 2 kg
• Garlic – 6 cloves
• Fennel seeds – 2 tbsp
• Rosemary – 3 sprigs
• Sage – 8 leaves
• Lemon zest – 1
• Olive oil – 2 tbsp
• Sea salt – 2 tsp
• Black pepper – 1 tsp

Method

1. Toast the fennel seeds lightly, then crush them with the garlic, rosemary, sage, lemon zest, salt and pepper into a rough aromatic paste.
2. Open out the pork if needed, rub the herb mixture all over the meat and roll it tightly. Tie securely with kitchen string.
3. Roast the porchetta hot at first so the exterior colours well, then lower the oven temperature and cook slowly until the meat is tender and the outside crisp.
4. Let the roast rest before slicing so the spiralled layers stay neat and juicy.
5. Serve in thick slices with roasted potatoes, greens or crusty bread.