Description
Porcetta is an Italian pork roasted to crispy perfection, seasoned with garlic, rosemary, fennel, chillies and other herbs served in a crusty bread bun.
Ingredients
Scale
- 2 kg thin rectangular slab pork belly skin on
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 2 tsp red pepper flakes
- 2 tbsp fresh rosemary leaves, finely chopped
- 2 tbsp fresh sage, finely chopped
- 4 cloves garlic, minced
- lemon zest
- sea salt
Instructions
- In a pan lightly toast together fennel seeds, black peppercorns and red pepper flakes. Let it cool then using a mortar and pestle pound the spices together with rosemary, sage, garlic and lemon zest. Pound well to combine together.
- Lay down the pork skin side down on a work surface then prick the meat all over the surface with fork. Spread the spice mixture onto the meat surface then season with salt.
- Roll the pork then tie it tightly with butcher’s twine in 1-inch intervals. Season outside generously with salt then refrigerate overnight without cover allowing the skin to dehydrate.
- Remove pork from the refrigerator 2 hours before roasting.
- Remove extra moisture from skin by gently wiping skin with paper towel.
- Place in a roasting rack then roast in a 160C preheated oven for 2 1/2 hours.
- Increase the temperature to 230C then continue to roast for 20-30 minutes or until the skin turns crispy and golden brown.
- Remove from oven, let it rest for 15 minutes before slicing. Remove the strings once it cools down then slice into 1/2-inch pieces.
- Serve with bread buns with salad and some sriracha mayonnaise dressing.