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Porchetta (Italian Roast Pork Belly)
A classic Italian porchetta made from brined pork belly, butterflied, seasoned with a fragrant fennel‑herb rub, slow‑cooked low and finished with a high‑heat blast for crackly skin. Perfect for a Sunday feast.
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Cost Breakdown
Critical Success Points
- • Brining the pork for 24 hours
- • Butterflying the belly without cutting through the skin
- • Rolling tightly and securing with twine
- • Low‑temperature 10‑hour cook to render fat
- • High‑heat 200 °C finish for crackling skin
Safety Warnings
- • Handle raw pork with separate cutting board and wash hands thoroughly.
- • Use oven mitts when handling hot pots and trays.
- • Be cautious of hot liquids during the low‑temp cooking step.
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