Italian · Dinner
Herb-Roasted Pork Belly with Crackling Skin
Porchetta di Ariccia
The Lazio market-town classic of pork belly rolled around herbed pork loin with garlic, rosemary, fennel pollen, and pepper, slow-roasted until the skin shatters into crackling and the meat stays juicy inside.
$$
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
32gFat
8gCarbs
1gSugar
1gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Salt pork belly skin, refrigerate uncovered overnight to dry. Remove from fridge 30 minutes before cooking. Pat skin completely dry. Pulse garlic, rosemary, sage, fennel seeds, peppercorns, fennel pollen, lemon zest, 2 tsp salt, and 1/4 cup olive oil into a coarse green paste. Lay belly skin-side down, position loin lengthwise down centre, spread herb paste over loin and inner belly surface, roll tightly skin-side out, tie with twine at 3cm intervals.
2
Roast 1
Rub skin with flaky salt. Preheat oven to 220°C. Place porchetta on a rack in a roasting tin. Roast 25 minutes at high heat until skin begins to crackle and colour deeply.
3
Roast 2
Reduce oven to 160°C. Pour 1 cup white wine into the tin bottom. Roast 2 hours 25 minutes, basting pan juices around meat (not over skin) every 30 minutes. Internal temperature should reach 75°C at the loin centre.
4
Crisp
If skin hasn't fully crackled, raise oven to 230°C for final 8 minutes, watching carefully. Skin should shatter into crackling and meat remain juicy inside.
5
Rest and plate
Rest porchetta on a board, lightly tented, 10 minutes. Snip and remove twine. Slice across into 2cm pieces, breaking through crackling. Pour strained pan juices over. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork belly, skin on
- 200g (7.1 oz) pork loin
- 10 garlic cloves
- 1/4 cup fresh rosemary leaves
- 2 tbsp fresh sage leaves
- 2 tsp fennel seeds
- 2 tsp black peppercorns
- 1 tsp fennel pollen
- 1 lemon zest
- 2 tsp fine sea salt
- 1/4 cup olive oil
- 240ml (1 cup) dry white wine
- 2 tsp flaky sea salt
- 2 kitchen twine