Photograph of the finished Porchetta di Ariccia

Italy · Thịt heo cuộn nướng thảo mộc Porchetta

Porchetta di Ariccia

4 hr Hands-on time + 24 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 2 kg
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Dried thyme leaves Dried thyme leaves 32 g
  • Photograph of Sage leaves Sage leaves 40 leaves
  • Photograph of Fennel seeds Fennel seeds 32 g
  • Photograph of Black pepper Black pepper 32 g
  • Photograph of Coarse salt Coarse salt 80 g
  • Photograph of White wine White wine 400 ml
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Orange Orange 4

Method

  1. 1 Slice the pork belly into flat pieces, then score the skin side into squares without cutting into the meat.
  2. 2 Crush garlic with thyme, sage, cumin seeds, pepper, and orange peel to create a spice blend.
  3. 3 Rub the mixture onto the meat and rub coarse salt onto the skin, then refrigerate uncovered for 24 hours.
  4. 4 Air drying without covering is the step to dry the surface of the skin; if the skin is still damp, it won't crack and become brittle.
  5. 5 Roll the meat into a tube with the skin on the outside, then tie it tightly with string at intervals of 3 cm.
  6. 6 Bake at 160 degrees for 3 hours, then increase to 230 degrees for the last 25 minutes to make the skin puff up, let it rest for 20 minutes before cutting.

With an appliance

  • Air fryer 3 hr

    For 800g blocks only: steam oven at 150°C for 90 minutes, then at 200°C for 18 minutes to puff up the skin.

Start cooking