| Portions |
|---|
| 10-12 |
Ingredients
For the Stuffing
- 200 g cooked chestnuts, crumbled
- 500 g day-old bread, cut into cubes
- 10 sprigs rosemary, finely chopped
- 10 sprigs sage, finely chopped
- 12 cloves garlic, minced
- 500 mL (2 cups) low-sodium vegetable broth
For the Spice Rub
- 2 tbsp fennel seeds
- 2 tbsp black peppercorns
- 2 tsp chili flakes
- 2 tbsp sea salt
For the Porchetta
- 1 whole skin-on boneless pork belly (approx. 6.8 kg / 15 lb)
- 4 onions, quartered
- 3 carrots, cut into large chunks
- 2 bulbs fennel, cut into large chunks
Directions
- Preheat the oven to 500°F.
- Combine the chestnuts, bread, rosemary, sage, garlic, and vegetable broth in a mixing bowl. Stir well and set aside to hydrate.
- Using a mortar and pestle or a small food processor, coarsely grind the fennel seeds, black peppercorns, chili flakes, and sea salt.
- Place the pork belly on a large cutting board. Using a sharp boning knife, lightly score both the flesh side and the skin side in a shallow crosshatch pattern. Carefully butterfly the pork belly by running your knife lengthwise through the thicker end, opening it like a book. Rub the spice mixture generously over the entire belly, ensuring it gets into all the crevices, of both the flesh and skin sides. With the meat laid flat skin side down, spread the stuffing evenly across the surface. Starting from the skinless side, roll the belly into a tight log. Place seam-side down and tie firmly with butcher’s twine at 2.5 cm (1 inch) intervals.
- Scatter the onions, carrots, and fennel in the bottom of a large roasting pan. Place the porchetta skin-side up on top of the vegetables. Roast for 45 minutes, or until the skin has begun to render and blister. Reduce the oven to 325°F and continue roasting until a thermometer inserted into the centre of the porchetta registers 170°F–180°F. Remove from the oven.
- Allow the porchetta to rest for at least 1 hour before carving. This ensures maximum juiciness and easier slicing. Serve alongside your favourite sides or in buns.