Porchetta with Apple Sauce

Name: Porchetta with Apple Sauce
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 7 servings
Ingredients: 3 kg pork belly; 6 tbsp chopped Rosemary; 6 tbsp chopped thyme; 2 cloves garlic; 2 tsp crushed red pepper flakes; Zest of 1 lemon; olive oil; coarse salt; pepper; 400 g apple sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 20 mins
Servings
7 servings
Course
Main Course
Cuisine
Italian

Porchetta with Apple Sauce

Iris Warren

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Enjoy this delicious traditional Italian dish made with pork belly that’s rolled and slow-roasted until tender on the inside and crispy on the outside. The pork is seasoned with a mixture of garlic, rosemary, and thyme, and served with apple sauce.

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Ingredients

Servings

3 kg pork belly with skin
6 tbsp chopped Rosemary
6 tbsp chopped thyme
2 cloves garlic minced
2 tsp crushed red pepper flakes
Zest of 1 lemon
olive oil
coarse salt
pepper
400 g apple sauce

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Instructions

Preheat the oven to 150°C/300°F, on convection mode.
In a bowl, combine the rosemary, thyme, garlic, crushed red pepper flakes, lemon zest, salt, and pepper, mixing well with a spoon.
Place the pork belly on a work surface with the skin side facing up. Using a sharp knife, score the skin vertically, leaving about 1cm (0.4 inches) of space between each cut.
Drizzle olive oil on both sides of the pork belly and evenly spread the herb mixture over it.
Roll up the pork belly and tie it securely with kitchen twine.
Fill a baking tray with water, place a rack on top, and set the pork belly on the rack.
Cover the tray with parchment paper and aluminum foil, then roast for 2.5 to 3 hours.
Switch the oven to grill mode, uncover the tray, sprinkle a bit of coarse salt on top, and roast again until the skin is golden and crispy.
Remove the porchetta from the oven, slice into pieces, and serve with apple sauce.

Notes

Chef’s tip: Sprinkle the skin with coarse salt to draw out moisture and help it crisp up better during cooking.
Chef’s tip:
Sprinkle the skin with coarse salt to draw out moisture and help it crisp up better during cooking.