Porchetta (Italian Roast Pork Belly)

Ingredients

• 2 kg Pork Belly, skin on (trimmed, excess skin left intact)
• 200 g Kosher Salt (10% brine solution)
• 2 L Water (for brine)
• 6 Garlic Cloves (peeled, split for brine)
• 4 sprigs Fresh Thyme (for brine)
• 2 Tbsp Ground Fennel Seeds (toasted then ground)
• 1 Tbsp Dried Oregano
• 1 Tbsp Black Peppercorns (coarsely cracked)
• 1 tsp Fresh Basil (chopped)
• 1 tsp Fresh Sage (chopped)
• 2 Garlic Cloves (for rub) (minced)
• 2 Tbsp Olive Oil (extra virgin, for rub)
• 1 L Chicken Stock (or water with bouillon cubes)
• 1 Fennel Bulb (halved, added to low‑temp cooking liquid)
• 1 roll Kitchen Twine (for tying the roll)
• 1 tsp Coarse Sea Salt (sprinkled on skin before final roast)

Instructions

1. Make the Brine

   Combine 2 L water, 200 g kosher salt, 6 peeled garlic cloves, and 4 sprigs fresh thyme in a saucepan. Heat just until the salt dissolves, then remove from heat and let cool completely.

   Time: PT15M

2. Brine the Pork Belly

   Place the 2 kg pork belly in a large, non‑reactive container, pour the cooled brine over it ensuring the meat is fully submerged. Cover and refrigerate for 24 hours.

   Time: PT24H

   Temperature: 4°C

3. Butterfly the Pork

   Remove the pork from the brine, pat dry with paper towels. Using a sharp boning knife, slice lengthwise through the meat (not through the skin) to open it like a book, creating a flat, even layer.

   Time: PT10M

4. Toast and Grind Fennel Seeds

   In a dry skillet over medium heat, toast 2 Tbsp fennel seeds until fragrant (about 2 minutes). Transfer to a mortar and grind to a coarse powder.

   Time: PT5M

5. Prepare the Herb Rub

   In a small bowl combine the ground fennel, 1 Tbsp dried oregano, 1 Tbsp coarsely cracked black pepper, 1 tsp chopped fresh basil, 1 tsp chopped fresh sage, 2 minced garlic cloves, and 2 Tbsp olive oil. Mix into a paste.

   Time: PT5M

6. Apply the Rub

   Spread a thin, even layer of the herb rub over the meat side of the butterflied pork, avoiding the skin.

   Time: PT5M

7. Roll and Tie

   Starting from one short edge, roll the pork tightly into a log. Secure the roll with kitchen twine by tying a knot at the top, then two additional loops spaced evenly down the length.

   Time: PT10M

8. Low‑Temp Slow Cook

   Place the tied roll in a large pot with 1 L chicken stock, 1 L water, the halved fennel bulb, and a few extra garlic cloves. Bring to a gentle simmer, then transfer the pot to a pre‑heated oven set to 120°C. Cook for 10 hours, turning the roll once halfway through.

   Time: PT10H

   Temperature: 120°C

9. Cool in Cooking Liquid

   After 10 hours, remove the pot from the oven. Let the pork sit in the cooking liquid until it is cool enough to handle (about 20 minutes), then transfer the roll to a shallow tray and place in the freezer for 30 minutes to firm up the fat.

   Time: PT30M

10. Final High‑Heat Roast

    Preheat the oven to 200°C. Place the chilled roll on a rack set inside a roasting pan. Roast for 20‑25 minutes, or until the skin is blistered and crackly.

    Time: PT25M

    Temperature: 200°C

11. Rest

    Remove the porchetta from the oven, let it rest on the rack for 5 minutes before slicing.

    Time: PT5M

12. Slice and Serve

    Using a sharp knife, slice the roll into 1‑cm thick rounds. Serve warm with your favorite sides.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

5 g

Fat

45 g

Fiber

0 g