Porchetta with Red Pepper & Olive Relish
Porchetta with Red Pepper & Olive Relish
Ingredients
For the Porchetta Herb Filling
- 1 tablespoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh rosemary leaves, chopped
- 4 garlic cloves, peeled
- 1 tablespoon coarse sea salt
- 1/2 cup fresh parsley, packed
- 1 lemon, zested
For the Porchetta
- 3 pounds boneless pork belly, skin on
- 1 teaspoon freshly ground black pepper
- 1 cup white wine
- 1 cup chicken broth
For the Red Pepper & Olive Relish
- 2 red bell peppers, roasted, peeled, and diced
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, drained and chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the herb filling: In a small dry skillet, toast the fennel seeds and red pepper flakes over medium heat for 1-2 minutes until fragrant. Transfer to a small food processor. Add the fresh rosemary leaves, garlic cloves, coarse sea salt, and fresh parsley. Process until finely chopped. Grate the lemon zest directly into the mixture and pulse a few more times until a finely chopped, aromatic green paste is formed. Set aside.
⏱️ 10 min
- 2
Prepare the pork belly: Lay the boneless pork belly skin-side up on a clean cutting board. Using a very sharp knife or a razor blade, score the skin in a crosshatch pattern, being careful not to cut through to the meat. Flip the pork belly over so the meat side is facing up. Season the meat generously with freshly ground black pepper. Spread the prepared herb filling evenly over the entire surface of the meat, leaving a 1-inch border along one long edge.
⏱️ 15 min
- 3
Roll and tie the porchetta: Starting from the long edge opposite the border, tightly roll the pork belly into a cylinder. Secure the roll with kitchen twine, tying it every 1-2 inches along the length of the porchetta. Ensure it's tightly bound to maintain its shape during cooking.
⏱️ 10 min
- 4
Preheat oven and initial roast: Preheat your oven to 450°F. Place the porchetta seam-side down in a roasting pan. Pour the white wine and chicken broth into the bottom of the pan. Roast for 30 minutes at 450°F to crisp up the skin.
⏱️ 30 min•🌡️ 450
- 5
Continue roasting: Reduce the oven temperature to 300°F. Continue to roast the porchetta for an additional 2 1/2 to 3 hours, or until the internal temperature reaches 160°F. The skin should be deeply golden brown and very crispy. If the skin is not crispy enough, you can increase the heat to 400°F for the last 15-20 minutes, watching carefully to prevent burning.
⏱️ 180 min•🌡️ 300
- 6
Prepare the relish: While the porchetta roasts, combine the diced roasted red bell peppers, chopped Kalamata olives, chopped capers, red wine vinegar, extra virgin olive oil, chopped fresh parsley, salt, and black pepper in a small bowl. Stir well to combine. Taste and adjust seasoning as needed.
⏱️ 15 min
- 7
Rest and serve: Once cooked, remove the porchetta from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast. Remove the kitchen twine, slice the porchetta into thick rounds, and serve immediately with the red pepper and olive relish.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Porchetta with Red Pepper & Olive Relish
Ingredients
For the Porchetta Herb Filling
- 1 tablespoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh rosemary leaves, chopped
- 4 garlic cloves, peeled
- 1 tablespoon coarse sea salt
- 1/2 cup fresh parsley, packed
- 1 lemon, zested
For the Porchetta
- 3 pounds boneless pork belly, skin on
- 1 teaspoon freshly ground black pepper
- 1 cup white wine
- 1 cup chicken broth
For the Red Pepper & Olive Relish
- 2 red bell peppers, roasted, peeled, and diced
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, drained and chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the herb filling: In a small dry skillet, toast the fennel seeds and red pepper flakes over medium heat for 1-2 minutes until fragrant. Transfer to a small food processor. Add the fresh rosemary leaves, garlic cloves, coarse sea salt, and fresh parsley. Process until finely chopped. Grate the lemon zest directly into the mixture and pulse a few more times until a finely chopped, aromatic green paste is formed. Set aside.
⏱️ 10 min - 2
Prepare the pork belly: Lay the boneless pork belly skin-side up on a clean cutting board. Using a very sharp knife or a razor blade, score the skin in a crosshatch pattern, being careful not to cut through to the meat. Flip the pork belly over so the meat side is facing up. Season the meat generously with freshly ground black pepper. Spread the prepared herb filling evenly over the entire surface of the meat, leaving a 1-inch border along one long edge.
⏱️ 15 min - 3
Roll and tie the porchetta: Starting from the long edge opposite the border, tightly roll the pork belly into a cylinder. Secure the roll with kitchen twine, tying it every 1-2 inches along the length of the porchetta. Ensure it's tightly bound to maintain its shape during cooking.
⏱️ 10 min - 4
Preheat oven and initial roast: Preheat your oven to 450°F. Place the porchetta seam-side down in a roasting pan. Pour the white wine and chicken broth into the bottom of the pan. Roast for 30 minutes at 450°F to crisp up the skin.
⏱️ 30 min•🌡️ 450 - 5
Continue roasting: Reduce the oven temperature to 300°F. Continue to roast the porchetta for an additional 2 1/2 to 3 hours, or until the internal temperature reaches 160°F. The skin should be deeply golden brown and very crispy. If the skin is not crispy enough, you can increase the heat to 400°F for the last 15-20 minutes, watching carefully to prevent burning.
⏱️ 180 min•🌡️ 300 - 6
Prepare the relish: While the porchetta roasts, combine the diced roasted red bell peppers, chopped Kalamata olives, chopped capers, red wine vinegar, extra virgin olive oil, chopped fresh parsley, salt, and black pepper in a small bowl. Stir well to combine. Taste and adjust seasoning as needed.
⏱️ 15 min - 7
Rest and serve: Once cooked, remove the porchetta from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast. Remove the kitchen twine, slice the porchetta into thick rounds, and serve immediately with the red pepper and olive relish.
⏱️ 30 min