Crispy Italian Porchetta with Savory Gravy

Name: Crispy Italian Porchetta with Savory Gravy
Prep time: 60 min
Cook time: 270 min
Total time: 330 min
Yield: 8
Ingredients: 2.5 kg pork belly with skin on; 2 tbsp fennel seeds; 2 tsp black peppercorns; 2 1/2 tsp cooking salt; 3 tbsp finely chopped rosemary leaves; 2 tsp red chilli flakes; 6 large garlic cloves; 2 tbsp olive oil; 3 tbsp pork belly fat; 1/4 cup all-purpose flour; 2 cup water; 1/4 tsp freshly ground black pepper; 1 pinch salt

Master the art of the perfect Italian roast with this succulent, herb-infused pork belly. Featuring an incredibly crispy crackling and a rich, homemade gravy, it's the ultimate centerpiece for any special occasion.

Servings8 Portions

Prep Time60 Mins

Cook Time270 Mins

Difficulty

Advanced

Ingredients

pork belly with skin on
2.5 kg
fennel seeds
2 tbsp
black peppercorns
2 tsp
cooking salt
1 tsp
finely chopped rosemary leaves
3 tbsp
red chilli flakes
2 tsp
large garlic cloves
6
olive oil
2 tbsp
pork belly fat
3 tbsp
all-purpose flour
0.3 cup
water
2 cup
freshly ground black pepper
0.3 tsp
salt
1 pinch

Step-by-Step Instructions

Toast the spices: Preheat a small pan over medium heat without oil. Toast the fennel seeds and black peppercorns for about 2 minutes, tossing regularly, until the fennel is lightly browned and fragrant.

Prepare the rub: Using a mortar and pestle or spice grinder, crush the toasted fennel and peppercorns into a coarse powder. Mix in the salt, chopped rosemary, red chili flakes, and minced garlic to create a thick, wet paste.

Trim the meat: Pat the pork skin completely dry with paper towels. Perform a mock roll-up to see how the skin aligns. Trim about 3cm (1.2 inches) of meat from one long edge (leaving the skin intact) to ensure a neat roll where the skin encloses the meat as much as possible. Reserve the trimmed meat.

Score and season: Score a diamond pattern into the flesh side of the pork belly, about 1cm deep, being careful not to cut through to the skin. Rub the spice paste generously into the flesh, ensuring it gets into all the cuts. Season the reserved trimmed piece of meat as well.