Porchetta Ingredients
- 6-8 lbs / 2.5-3kg Pork / Lechon Belly
- 6 tablespoons salt
- 1 tablespoon pepper
- 5 cloves garlic, finely minced
- 4 tablespoons minced shallots
- 1 cup finely chopped fresh chives
- 1/2 cup chopped rosemary
- 1 cup olive oil
- 2 cups white wine, for basting
Meat You'll Need
Preparation
- Preheat oven to 450°F / 230°C
- Mix together the salt, pepper, garlic, shallots, chives (optional), rosemary, olive oil and 3 tbsp. honey. Set aside.
- Open up the Pork Belly/ Lechon Belly and turn skin side up. Turn the meat over. Slather 1/2 of the herb mixture on the inside. Roll and tie. Slather the remaining herb mixture on the outside.
- Place the pork in a large roasting pan and cook in the oven for 30 minutes. Baste with some of the white wine and turn down the oven temperature to 350°F / 180°C.
- Baste the roast every 20 minutes and cook for 1 ½ to 2 hours or until the internal temperature reaches 165°F/80°C.
- Remove the roast from the oven and let the roast rest for 10 minutes before carving into thin slices.
Cooking Tips
What’s the secret to yummy and crispy porchetta? It lies in the following tips and tricks.
- Are you after a particular flavor of porchetta? Try seasoning your meat with different spices, herbs, and aromatics. Choose the right seasoning with your ingredients and desired flavor in mind.
- As you finish cooking your porchetta, add some hearty vegetables. Place par-boiled potatoes, onions, brussels sprouts, or another nourishing vegetable at the base of your pan. Whichever greens you pick, they’ll absorb the fat and give you a flavorful side.
- For crispy skin, lightly poke the skin all over with a paring knife. Then, rub oil for extra crunch and cook the skin over high heat.
