Porchetta Roast
Porchetta Roast
Ingredients
For the Porchetta
- 2 kg pork belly, boneless
- 2 1/2 tablespoons fennel seeds
- 3 teaspoons black peppercorns
- 8 garlic, cloves
- 10 sage leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, plus extra for salting
For the Potatoes
- 6 potatoes, medium size
Instructions
- 1
Using a skewer or a small knife, prick dozens of small holes all over the skin side of the pork belly.
⏱️ 5 min
- 2
On the meat side of the pork, score long, deep lines along the length of the meat.
⏱️ 5 min
- 3
Toast the fennel seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.
⏱️ 5 min - 4
In a food processor or blender, blitz the toasted fennel seeds with the extra virgin olive oil, black peppercorns, garlic, 1/2 teaspoon salt, sage leaves, thyme sprig, and rosemary sprig until a paste forms.
⏱️ 5 min
- 5
Rub the prepared paste generously over the meat side of the pork belly.
⏱️ 5 min
- 6
Roll the pork belly tightly, skin side out, and tie it securely with kitchen string at two-centimetre intervals to form a compact roll.
⏱️ 10 min
- 7
Place the tied porchetta on a rack set over a deep baking dish. Rub a little olive oil and extra salt onto the skin.
⏱️ 5 min
- 8
Refrigerate the porchetta, uncovered, overnight or for at least 8 hours to allow the skin to dry out.
⏱️ 480 min
- 9
Approximately one hour before you plan to cook, remove the porchetta from the refrigerator to bring it closer to room temperature.
⏱️ 60 min
- 10
Peel and cut the potatoes into medium-sized chunks and soak them in water.
⏱️ 5 min
- 11
Preheat your oven to 220°C (fan forced).
⏱️ 15 min•🌡️ 220
- 12
Brush any excess salt from the skin of the porchetta.
⏱️ 2 min
- 13
Drain the soaked potatoes and place them in the deep baking dish underneath the porchetta rack.
⏱️ 3 min
- 14
Roast the porchetta and potatoes in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 220
- 15
Reduce the oven temperature to 130-140°C (fan forced) and continue to cook for 1 hour 30 minutes.
⏱️ 90 min•🌡️ 130
- 16
Carefully transfer the porchetta to a separate baking tray. Leave the potatoes in their original dish in the oven.
⏱️ 2 min
- 17
Continue cooking the porchetta on the separate tray for another 1 hour at the low oven temperature.
⏱️ 60 min•🌡️ 130
- 18
While the porchetta finishes in the oven, preheat your Weber grill on high for 30 minutes.
⏱️ 30 min
- 19
Transfer the porchetta from the oven to the preheated Weber grill and cook on high for 15-20 minutes, or until the skin is perfectly crispy.
⏱️ 20 min
- 20
At the same time the porchetta is on the Weber, increase the oven temperature back to 230°C. Once hot, return the potatoes to the oven and cook for about 20 minutes until golden and crispy.
⏱️ 20 min•🌡️ 230
- 21
Once cooked, remove the porchetta from the Weber and let it rest for 10 minutes.
⏱️ 10 min
- 22
Remove the kitchen string, slice the porchetta, and serve immediately with the crispy roasted potatoes. A fresh chimichurri can be a great accompaniment.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Porchetta Roast
For the Porchetta
- 2 kg pork belly, boneless
- 2 1/2 tablespoons fennel seeds
- 3 teaspoons black peppercorns
- 8 garlic, cloves
- 10 sage leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, plus extra for salting
For the Potatoes
- 6 potatoes, medium size
Instructions
- 1
Using a skewer or a small knife, prick dozens of small holes all over the skin side of the pork belly.
⏱️ 5 min - 2
On the meat side of the pork, score long, deep lines along the length of the meat.
⏱️ 5 min - 3
Toast the fennel seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.
⏱️ 5 min - 4
In a food processor or blender, blitz the toasted fennel seeds with the extra virgin olive oil, black peppercorns, garlic, 1/2 teaspoon salt, sage leaves, thyme sprig, and rosemary sprig until a paste forms.
⏱️ 5 min - 5
Rub the prepared paste generously over the meat side of the pork belly.
⏱️ 5 min - 6
Roll the pork belly tightly, skin side out, and tie it securely with kitchen string at two-centimetre intervals to form a compact roll.
⏱️ 10 min - 7
Place the tied porchetta on a rack set over a deep baking dish. Rub a little olive oil and extra salt onto the skin.
⏱️ 5 min - 8
Refrigerate the porchetta, uncovered, overnight or for at least 8 hours to allow the skin to dry out.
⏱️ 480 min - 9
Approximately one hour before you plan to cook, remove the porchetta from the refrigerator to bring it closer to room temperature.
⏱️ 60 min - 10
Peel and cut the potatoes into medium-sized chunks and soak them in water.
⏱️ 5 min - 11
Preheat your oven to 220°C (fan forced).
⏱️ 15 min•🌡️ 220 - 12
Brush any excess salt from the skin of the porchetta.
⏱️ 2 min - 13
Drain the soaked potatoes and place them in the deep baking dish underneath the porchetta rack.
⏱️ 3 min - 14
Roast the porchetta and potatoes in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 220 - 15
Reduce the oven temperature to 130-140°C (fan forced) and continue to cook for 1 hour 30 minutes.
⏱️ 90 min•🌡️ 130 - 16
Carefully transfer the porchetta to a separate baking tray. Leave the potatoes in their original dish in the oven.
⏱️ 2 min - 17
Continue cooking the porchetta on the separate tray for another 1 hour at the low oven temperature.
⏱️ 60 min•🌡️ 130 - 18
While the porchetta finishes in the oven, preheat your Weber grill on high for 30 minutes.
⏱️ 30 min - 19
Transfer the porchetta from the oven to the preheated Weber grill and cook on high for 15-20 minutes, or until the skin is perfectly crispy.
⏱️ 20 min - 20
At the same time the porchetta is on the Weber, increase the oven temperature back to 230°C. Once hot, return the potatoes to the oven and cook for about 20 minutes until golden and crispy.
⏱️ 20 min•🌡️ 230 - 21
Once cooked, remove the porchetta from the Weber and let it rest for 10 minutes.
⏱️ 10 min - 22
Remove the kitchen string, slice the porchetta, and serve immediately with the crispy roasted potatoes. A fresh chimichurri can be a great accompaniment.
⏱️ 5 min