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© Lena Staal
Home Food & Drinks Recipes Cooking Porchetta

Porchetta

Meat

For this ingenious version of porchetta, pork loin is wrapped in pork belly and seasoned with lots of fennel and herbs. The result? Super-moist, juicy porchetta.

Ingredients (8 servings)
2.5 kg pork belly with rind, boneless, not too thick
1 kg pork tenderloin or the thinner end piece from the loin
2 tablespoon(s) fennel seeds
1 tablespoon(s) coriander seeds
4 handful garlic
1-2 dried chillies (to taste)
zest of one organic lemon
2 twig(s) rosemary
5 leaves sage
salt
  • Score the belly meat about 1 cm deep on the flesh side in a lattice pattern using the tip of a sharp knife. Make numerous small punctures on the rind. Season the belly and fillet with salt.
  • Toast the fennel and coriander seeds briefly in a dry pan until fragrant (about 3 minutes). Grind to a powder in a mortar, then add the garlic, chillies, lemon zest, rosemary and sage and grind to a paste.
  • Rub the meat side of the belly with the spice paste. 
  • Place the belly on a board with the rind facing downwards and, if necessary, pound it flat with a meat mallet.
  • Place the fillet on the lower edge of the belly and roll the belly around it. Tie with kitchen string to form a rolled roast. Cover and leave to marinate in the refrigerator for at least 24 hours, or up to 2 days.
  • Preheat the oven to 120°C. Pour a cup of hot water into a small roasting tin and put in the base of the oven (this will create steam as the porchetta cooks).
  • Put the porchetta in a roasting tin and cook for 5 hours, turning occasionally.
  • Remove the water in the roasting tin and turn up the heat to 250°C. Keep turning and basting the porchetta in the pan juices until the skin is crisp all over, about 15 minutes. 
  • Remove from the oven and leave to rest for ten minutes, then slice and serve.

Tip:

Tastes especially good as a sandwich on ciabatta!

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