Photograph of the finished Porchetta

Italy · Thịt heo cuộn quay kiểu Ý

Porchetta

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1 kg
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Rosemary leaves Rosemary leaves 4 sprigs
  • Photograph of Sage leaves Sage leaves 12 leaves
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Make crisscross cuts in the skin of the pork belly, then flip the meat side up.
  2. 2 Grind fennel seeds, garlic, rosemary, and sage leaves with salt and pepper to create a fragrant mixture, then rub it evenly over the meat.
  3. 3 Roll the meat tightly, tie it with string at intervals of about 3 cm, and refrigerate uncovered for 12 hours to allow the skin to dry.
  4. 4 Roast at 160°C for 3 hours to ensure the meat inside is tender and juicy.
  5. 5 Increase the temperature to 220°C and roast for another 25 minutes until the skin is puffed up and crispy.
  6. 6 Let it rest for 20 minutes, then slice it into thick rounds and serve with bread.

With an appliance

  • Charcoal grill 4 hr 10 min

    Replace steps 4-5: Rotate the pork roll on a small charcoal grill, 35 cm away from the charcoal, for 2 hours and 20 minutes, turning every 20 minutes, then lower the grill to 18 cm for 15 minutes; the skin will be smoky and some fat will drip off, but charcoal needs to be added regularly.

Start cooking