Porcehtta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.
Method:
1
Open the piece of pork onto the butcher paper or clean countertop, skin side down.
2
Sprinkle the salt, add the rosemary and crushed garlic. We used fresh rosemary as I have a bush in my garden. Whether you use dry or fresh, rub it and crush it between your fingers to release the flavor and/or oil. Rub the garlic over the porchetta.
3
Add the freshly ground black pepper all over the porchetta. Crush the fennel and add the fennel
4
Roll the pork belly and tie it
5
Leave it for 24 hours
6
Roast for 2 hours at 160 degrees celsius covered with a alluminium foil
7
Roast for 2 hours at 160 degrees celsius
8
Roast for further 30 minutes at 200 degrees celsius skin up and without the foil to make the craclings (make sure not to burn the skin)
9
Slice it and server with some salad or rocket leaves
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