Porchetta
Rolled pork belly stuffed with garlic, fennel seeds and herbs, slow-roasted with crackling.
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Serves
- 8
- Level
- Hard
Porchetta is Italian street food, sliced into crusty rolls. At home it makes a spectacular Sunday roast.
Dry the skin overnight in the fridge for the crispiest crackling.
Porchetta
4 hr total · approx. 610 kcal per serving
Ingredients
Servings
Method
- Lay the pork skin-side down. Score the flesh lightly.
- Mix the fennel, garlic, herbs, zest, chilli and oil and rub over the meat. Season well.
- Roll up tightly and tie with string. Rub the skin with salt. Chill uncovered overnight if you can.
- Heat the oven to 220°C / 200°C fan. Roast for 30 minutes, then lower to 160°C / 140°C fan for 3 hours.
- Rest for 20 minutes before slicing.
Cook's noteIf the crackling needs more crisping, blast it at 240°C for 10 minutes.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
