Recipe details
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Holiday Garlic Herb Porchetta
3h 30min
8 servings
Cook this dish
This Holiday Garlic Herb Porchetta is a showstopping centerpiece for any festive gathering. A pork belly is butterflied, rubbed with an aromatic blend of garlic, herbs, and spices, then rolled and roasted to perfection. The result is a succulent interior surrounded by crispy, crackling skin. The intense flavors of rosemary, thyme, and fennel permeate the meat, creating a harmonious and mouthwatering dish. This porchetta is not only delicious but also visually impressive, making it perfect for special occasions and holiday feasts.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare pork belly
Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat.
Butterfly pork belly
Butterfly the pork belly by slicing it horizontally, leaving one long edge intact.
Prepare garlic
Peel and finely mince the garlic cloves.
Prepare herbs
Finely chop the rosemary and thyme leaves.
Toast fennel seeds
In a dry pan, toast fennel seeds until fragrant, then crush them.
Prepare lemon
Zest the lemon and set aside the zest.
Make herb mixture
In a bowl, mix minced garlic, chopped herbs, crushed fennel seeds, lemon zest, olive oil, salt, black pepper, and red pepper flakes.
Season pork
Rub the herb mixture all over the inside of the butterflied pork belly.
Roll porchetta
Tightly roll the pork belly, with the skin on the outside.
Tie porchetta
Using kitchen twine, tie the roll at 1-inch intervals to secure its shape.
Refrigerate
Place the porchetta on a rack in a roasting pan and refrigerate uncovered overnight.
Preheat oven
The next day, preheat the oven to 450°F (230°C).
Roast porchetta
Roast the porchetta for 40 minutes, then reduce temperature to 300°F (150°C) and continue roasting for about 2 hours.
Rest meat
Remove from oven and let rest for 20 minutes before slicing.
Serve
Slice the porchetta into thick rounds and serve hot.
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