Meal Manager
Porchetta al Forno

Porchetta al Forno

Crispy-skinned Italian roast pork with fragrant herbs and fennel—perfectly juicy and packed with flavor for a cozy dinner.
Serves: 3
Dinner
Meat
Prep: 20
Cook: 120
Oven-Baked
Cuisine: Italian
Skill level:
N/A
1895 kcalCalories
6 gCarbs
4 gNet Carbs
32 gProteins
186 gFats
2 gFibers
  • Make the herb paste: In a bowl, combine crushed garlic, chopped rosemary, chopped sage, thyme leaves, fennel seeds, chilli flakes, lemon zest, black pepper, salt, and olive oil to form a spreadable paste.
    Sage: 1 tbsp
    Thyme: 1 tsp
    Fennel Seeds: 2 tsp
    Chilli Flakes: 0.5 tsp
    Lemon Zest: 1 lemon
    Black Pepper: 1 tsp
    Garlic: 4 cloves
    Rosemary: 2 tsp
    Salt: 2 tsp
    Olive Oil (EV): 2 tbsp
  • Prepare the pork: Score the skin, flip meat-side up, spread the herb paste evenly, then roll tightly and tie with kitchen twine.
    Pork Belly: 1000 g
  • Roast: Preheat oven to 220°C. Set the porchetta on a rack over a roasting tray. Pour white wine into the tray. Roast 30 minutes, then reduce to 160°C and roast about 90 minutes more, until the skin is blistered and the pork reaches at least 70°C internally.
    White Wine: 250 ml
  • Rest 15 minutes, then slice and serve warm.
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