Porchetta is an Italian-style slow-roasted pork dish that originated in central Italy. It’s a classic Sunday lunch or special occasion treat. The name “porchetta” comes from the town of Pioraco, where this type of roast was first served to travelers and pilgrims passing through.

Recipe: How to Cook Porchetta

Ingredients:

For the pork:

• 2 kg boneless pork belly (you can use a pork shoulder or picnic ham as well)
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fennel seeds
• 1 teaspoon dried rosemary leaves
• Salt and black pepper, to taste

For the aromatics:

• 2 large onions, peeled and sliced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1 cup white wine (optional)
• 1 cup chicken broth (or pork stock)

Instructions:

1. Preheat your oven to 220°C (425°F).
2. In a small bowl, mix together the fennel seeds, rosemary leaves, salt, and black pepper.
3. Rub the mixture all over the pork belly, making sure to coat it evenly.
4. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the pork belly until browned on all sides, about 5 minutes per side.
5. Remove the pork from the pot and set it aside. Add the sliced onions, carrots, and celery to the pot, cooking until they’re softened and lightly caramelized, stirring occasionally.
6. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
7. Add the white wine (if using) and chicken broth to the pot, scraping up any browned bits from the bottom. Bring the liquid to a simmer.
8. Return the pork belly to the pot, making sure it’s mostly submerged in the liquid. If necessary, add more broth or water to cover the pork.
9. Cover the pot with a lid and transfer it to the preheated oven. Roast for 2-1/2 hours, or until the pork is tender and easily shreds with a fork.
10. Remove the pot from the oven and let the porchetta rest for 15 minutes before slicing and serving.

Tips and Variations

• Traditionally, porchetta is cooked in a wood-fired oven, which gives it a unique smoky flavor. If you have access to a wood-fired oven, feel free to use it!
• You can also add other aromatics like bay leaves, thyme, or lemon slices to the pot for added flavor.
• For a more intense flavor, you can braise the porchetta in liquid on the stovetop or in a slow cooker instead of roasting it.
• Porchetta is often served with roasted vegetables, mashed potatoes, or crusty bread. You can also use the leftover meat to make sandwiches, salads, or soups.