Lazio

Porchetta

Name: Porchetta
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Yield: 10 servings
Cuisine: Italian
Ingredients: 2 kg skin on pork belly ideally wrapped round loin pork; 8 cloves chopped garlic; 3 sprigs chopped rosemary; 6 leaves sage leaves; 2 tsp toasted and crushed fennel seeds; 2 tsp black pepper; Lemon, zest of 1; 1/2 tsp dried red chilli; 1 1/2 tbsp olive oil; 2 tbsp salt

Pork rolled with garlic, rosemary and fennel, roasted until the skin crackles. Feasts were made for this.

240 minTime

34 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.

Ariccia's roast1 chapter · 1 min read

Make it your way

Grandma's wayPork, garlic, rosemary, fennel, crackling.

The original

528kcalsame

34 gproteinsame

1 gfibresame

240minutessame

Porchetta.

Per serving, worked out from the ingredient table.

Ingredients

Pork2 kg skin on pork belly, ideally wrapped round loin

Garlic8 cloves, chopped

Rosemary3 sprigs, chopped

Sage leaves6 leaves

Fennel seeds2 tsp, toasted and crushed

Black pepper2 tsp

Lemonzest of 1

Dried red chilli½ tsp

Olive oil1½ tbsp

Salt2 tbsp

Method

4 steps

1Score the meat side, rub with garlic, herbs, fennel, pepper, zest, chilli and salt. Roll tightly, skin out, and tie.
2Dry the skin and refrigerate uncovered overnight.
3Roast at 160C for 3 hours, until very tender.
4Raise to 230C for 20 to 30 minutes until the skin blisters. Rest 20 minutes and slice.

Serve it like this

Slice thickly on a board so each slice has crackling, and serve warm with salad or stuffed in crusty rolls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lazio

Porchetta

Pork rolled with garlic, rosemary and fennel, roasted until the skin crackles. Feasts were made for this.

240 minTime

34 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.

Ariccia's roast1 chapter · 1 min read

Make it your way

Grandma's wayPork, garlic, rosemary, fennel, crackling.

The original

528kcalsame

34 gproteinsame

1 gfibresame

240minutessame

Porchetta.

Per serving, worked out from the ingredient table.

Ingredients

Pork2 kg skin on pork belly, ideally wrapped round loin

Garlic8 cloves, chopped

Rosemary3 sprigs, chopped

Sage leaves6 leaves

Fennel seeds2 tsp, toasted and crushed

Black pepper2 tsp

Lemonzest of 1

Dried red chilli½ tsp

Olive oil1½ tbsp

Salt2 tbsp

Method

4 steps

1Score the meat side, rub with garlic, herbs, fennel, pepper, zest, chilli and salt. Roll tightly, skin out, and tie.
2Dry the skin and refrigerate uncovered overnight.
3Roast at 160C for 3 hours, until very tender.
4Raise to 230C for 20 to 30 minutes until the skin blisters. Rest 20 minutes and slice.

Serve it like this

Slice thickly on a board so each slice has crackling, and serve warm with salad or stuffed in crusty rolls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Porchetta

Make it your way

Ingredients

Method

Porchetta

Make it your way

Ingredients

Method

Make it a meal