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Holiday Garlic Herb Porchetta

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3h 30min

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8 servings

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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

1
Prepare pork belly

Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat.

2
Butterfly pork belly

Butterfly the pork belly by slicing it horizontally, leaving one long edge intact.

3
Prepare garlic

Peel and finely mince the garlic cloves.

4
Prepare herbs

Finely chop the rosemary and thyme leaves.

5
Toast fennel seeds

In a dry pan, toast fennel seeds until fragrant, then crush them.

6
Prepare lemon

Zest the lemon and set aside the zest.

7
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.

8
Season pork

Rub the herb mixture all over the inside of the butterflied pork belly.

9
Roll porchetta

Tightly roll the pork belly, with the skin on the outside.

10
Tie porchetta

Using kitchen twine, tie the roll at 1-inch intervals to secure its shape.

11
Refrigerate

Place the porchetta on a rack in a roasting pan and refrigerate uncovered overnight.

12
Preheat oven

The next day, preheat the oven to 450°F (230°C).

13
Roast porchetta

Roast the porchetta for 40 minutes, then reduce temperature to 300°F (150°C) and continue roasting for about 2 hours.

14
Rest meat

Remove from oven and let rest for 20 minutes before slicing.

15
Serve

Slice the porchetta into thick rounds and serve hot.

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