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Italian-Style Porchetta
Like
Italian-Style Porchetta
Porchetta is a classic Italian dish that originates from the region of Umbria, characterized by its slow-roasted pork belly that is stuffed with a mixture of herbs, spices, and other ingredients, resulting in a crispy exterior and a tender, flavorful interior. This recipe is a modern twist on the traditional dish, using a combination of traditional and non-traditional ingredients to create a unique and delicious flavor profile. The porchetta is served with a side of roasted root vegetables and a drizzle of rich, fruity sauce.
Time Cook
120
Level
Intermediate
Calories
540
Allergens
Gluten, Soy
Ingredients
2 pounds
Pork Belly
1200 Calories
2 sprigs
Fresh Rosemary
10 Calories
2 sprigs
Fresh Thyme
10 Calories
4 cloves
Garlic
20 Calories
1/4 cup
Olive Oil
120 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Black Pepper
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 300°F (150°C). In a small bowl, mix together the chopped rosemary, thyme, garlic, salt, and black pepper.
2
Score the pork belly in a crisscross pattern, cutting about 1/4 inch deep. Rub the herb mixture all over the pork belly, making sure to get some under the skin as well.
3
Place the pork belly in a large Dutch oven or oven-safe pot, fat side up. Drizzle with olive oil and pour in enough liquid (such as stock or wine) to come about halfway up the side of the pot.
4
Cover the pot with a lid and transfer it to the preheated oven. Roast the pork belly for 2-3 hours, or until the skin is crispy and golden brown and the meat is tender and easily shreds with a fork.
5
Remove the pot from the oven and let the pork belly rest for 10-15 minutes before slicing it into thin pieces. Serve with a side of roasted root vegetables and a drizzle of rich, fruity sauce.
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Where cooking meets life and technology.
© 2025 Cooklaif