dinner · gluten-free · dairy-free
Roman-style porchetta
Skin-on pork belly rolled around a garlicky herb filling, salted and air-dried for days, then roasted until the skin crackles.
- Time
- 300min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Lay the belly skin down. Score the meat lightly in a crosshatch. Season the meat with two-thirds of the salt and the pepper.
-
2
Mix the fennel, chili, garlic, rosemary, parsley, lemon zest and oil and spread over the meat.
-
3
Roll up tightly into a log, skin outside, and tie with twine every 3 cm (1 in). A double line of twine helps keep it tight.
-
4
Rub the skin with the remaining salt and refrigerate uncovered on a rack for 2-3 days.
-
5
Roast at 150°C (300°F) for about 4 hours, until the center reaches 70°C (160°F).
-
6
Turn the oven up to 240°C (465°F) and roast 20-30 minutes more until the skin is blistered and crisp. Rest 20 minutes, then slice thick.
