Pork Belly Porchetta

Name: Pork Belly Porchetta
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 to 12 servings
Ingredients: 10 pounds skin-on, boneless pork belly; freshly ground black pepper; 2 tablespoons coarse sea salt; 2 sprigs thyme; 2 tablespoons roughly chopped rosemary leaves; 1 tablespoon fennel seeds; 10 garlic cloves; 2 tablespoons extra-virgin olive oil; 6 tablespoons honey; Juice of 2 limes

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4.8

12 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
8 to 12 servings
Calories
1840 kcal
Course
Main Course
Cuisine
Italian

Pork Belly Porchetta

Iris Warren

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This pork belly porchetta is a classic, comforting Italian classic made with pork belly infused with fennel, garlic, thyme, rosemary, and honey. You'll want to make it again and again.

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Ingredients

Servings

10 pounds skin-on, boneless pork belly butterflied in a single rectangular piece
freshly ground black pepper
2 tablespoons coarse sea salt
2 sprigs thyme leaves stripped from the stems
2 tablespoons roughly chopped rosemary leaves
1 tablespoon fennel seeds
10 garlic cloves finely chopped
2 tablespoons extra-virgin olive oil plus more for the roasting pan
6 tablespoons honey
Juice of 2 limes

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Instructions

Preheat the oven to 475°F (250°C).
Pat the pork belly dry and place it, skin side down, on a cutting board. Sprinkle the meat with pepper and half the salt and rub it in. Let it rest for 5 minutes.
Sprinkle the thyme, rosemary, and fennel seeds over the pork and rub it in along with the garlic. Gently roll up the pork and tie it crosswise with pieces of butcher’s string at 1/2-inch (1-centimeter) intervals. Try to keep as much of the garlic and herb rub inside the pork as possible...although if a little filling spills out, it's not the end of the world.
Coat a roasting pan with a little oil and place the pork in it. Using your hands, spread the remaining 1 tablespoon salt along with the 2 tablespoons oil all over the outside of the pork. Turn the pork seam side up. Roast the pork, uncovered, for 15 minutes, then turn it over and roast for another 15 minutes. Reduce the oven temperature to 300°F (150°C) and cook for 2 1/2 to 3 hours more, until the center of the pork registers 165°F (74°C) on an instant-read thermometer.
Remove the pan from the oven. Add the honey and lime juice to the pan drippings. If desired, while the pork is still in the roasting pan, turn to coat it with the pan juices and honey and lime juice, although this will elminate any chance of shatteringly crisp skin atop the roast. But it will be tasty. https://leitesculinaria.com/wp-admin/post.php?post=98646&action=edit#
Transfer the pork to a cutting board and let it rest for at least 10 minutes.
Skim the fat from the surface of the cooking juices in the roasting pan and discard. Pour the juices into a warmed bowl and stir.
Cut the pork into thick slices, discarding the butcher's string, and place on a platter. Pass the bowl of juices on the side.

Nutrition Information

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Serving 1portion Calories 1840kcal (92%) Carbohydrates 16g (5%) Protein 32g (64%) Fat 183g (282%) Saturated Fat 66g (330%) Monounsaturated Fat 86g Cholesterol 243mg (81%) Sodium 1855mg (77%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 8to 12 servings

Amount Per Serving

Calories 1840 kcal

% Daily Value*

Serving	1portion
Calories	1840kcal	92%
Carbohydrates	16g	5%
Protein	32g	64%
Fat	183g	282%
Saturated Fat	66g	330%
Monounsaturated Fat	86g	430%
Cholesterol	243mg	81%
Sodium	1855mg	77%
Fiber	1g	4%
Sugar	13g	26%