Porchetta
This porchetta recipe delivers a crispy, golden-brown crust and tender, herb-infused meat with garlic and roasted sunflower seeds for added depth. Slow-roasted to perfection, it’s a flavorful centrepiece that’s perfect for any gathering. Serve it sliced with your favourite sides for a rich and satisfying meal.
- 1 - whole boneless pork belly (5 to 6 pounds)
- 1 tbsp - whole black peppercorns
- 1 tbsp - fennel seeds
- 2 tbsp - finely chopped fresh sage
- 1 tbsp - finely chopped fresh rosemary
- 1 tbsp - minced garlic
- 2 tsp - finely chopped fresh thyme
- ¼ cup - roasted sunflower seeds
- 1 bunch - fresh curly parley
- Step 1
Lay pork belly, skin side down, on a large cutting board.
- Step 2
Score flesh with a sharp knife at an angle. Repeat in opposite direction to create a diamond pattern.
- Step 3
Season pork belly with salt.
- Step 4
Sprinkle rub evenly across pork belly.
- Step 5
When ready to cook, preheat the oven to (445°F).
- Step 6
Cook the porchetta at this temperature for 40-45 minutes, then turn the oven down to (285°F) and cook until the internal temperature reaches 75°C (170°F). This will take about 3 hours, but it’s best to start checking around 1.5 hours into the cooking time.
- Step 7
Once the internal temperature reaches (170°F), remove the porchetta and let it rest for 20-30 minutes before carving and serving.
