The mighty Porchetta

I better start with a disclaimer before an angry Italian kills me for adulterating the ancient, amazing, unique Porchetta Recipe. So, this is not the traditional way to make it, it does not use the whole pig (I would need to change house to one with a larger kitchen anyway). It is my version, home made, still delicious and still very similar to what I had there.

Porchetta dates back to medieval times, it is said to be Nero’s favorite food (poor porchetta), and is most likely from a city just outside Rome, in Lazio Province, called Ariccia. The original recipe demands quite a bit of effort and time. They use a whole pig, de-bone it, season, roll it and cook it in a pit for up to 8 hours.

As you can see, there is no way I could faithfully replicate that process, in my 2-bedroom apartment kitchen. But I so wanted to make porchetta after having a delicious one at “Al Antico Vinaio” in Florence last summer. So I did, my version, and I can promise you it is delicious, juicy, fragrant, with the right balance between fat and meat (hence the loin being there). Try it if you have the chance and let me know if you liked it.

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Delicious Porchetta

by: Dalila Dias

0.0 rating

• GF
• DF

Ohhh the mighty Porchetta. I had it before, but never as good as I had it last year at Al Antico Vinaio in Florence. I decided I would try to replicate it. I am not sure if this is how they do it, but the taste and texture is really similar to what I had there

• Difficulty:Intermediate
• Prep Time:30 mins
• Cook Time:270 mins
• Serves:10
• Freezable:Yes

Nutrition per portion

Ingredients

• 2 kg pork belly, loin attached
• 2 tbsp sage leaves
• 2 tbsp thyme leaves
• 2 tbsp sage leaves
• 1 tbsp fennel seeds
• 2 tbsp lemon zest
• 2 tbsp olive oil
• 2 tbsp white wine
• salt, pepper and chili flakes to taste

Method

• Toast the fennel seeds in a frying pan until fragrant (approximately 30 to 40 seconds)
• Crush the garlic cloves and add them to a food processor
• Add the spices, salt, black pepper and herbs
• Add the white wine and olive oil and process until you get a paste
• Score the pork belly skin careful avoiding hitting the meat
• With the pork belly skin side down, massage the paste into the meat
• Roll it up tightly Tie it tightly with a cooking string and leave it to dry in the fridge overnight
• Pre-heat the oven to 150º C
• Place the pork belly in a wire rack, and place it in an oven tray.
• Cook it for 3 to 4 hours
• Up the temperature to 200º C and cook it a few minutes (check it regularly) to add extra crispness
• Let it rest at least half an hour before carving
• Serve warm or cold, carving it into thin slices (you might need to remove the skin and eat it aside, to be able to carve the meat

NOTE: If your oven is not fan assisted, add 500 ml of water to the tray, and check regularly adding more if needed