Stuffed and seasoned porchetta slowly roasted with our . Sorry to be a pain but I am really excited about preparing this recipe for a special occasion! I think it will continue to cook somewhat as it rests after roasting, but will that be enough for the pork to be cooked? Now turn your attention to the pork. It is important not to let the pan drippings burn, since you will be serving your porchetta with it. Preheat the oven to 400F (200C). Preheat the oven to 325 degrees F (165 degrees C). Place seasoned Porchetta on a rack in or over a baking sheet and put it into the smoker, rotating the pan and turning Porchetta occasionally, until an instant-read thermometer inserted into the center of meat registers 175-185F. After the dry brine is complete, pre heat your cooker to 350 degrees and brush the excess salt off the porchetta. Place the roast on top. When the oil shimmers, add the sliced fennel, onion, garlic, fennel seeds, pepper flakes, and rosemary. Slice the pork loin into 1-inch-thick pieces. (I especially appreciate the duck fat!) Meanwhile, transfer the pan drippings to a measuring cup to allow the fat to separate. Next, turn the pork belly skin side down, and use a two pronged roasting fork or a metal kebab skewer to poke 1 inch deep holes on the underside of the belly about 1 inch apart. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. Specializes in all things traditional Cantonese and American Chinese takeout. Serve the sliced porchetta with roasted fingerling potatoes and a green vegetable, such as green beans or Brussels sprouts. The skin on top of the roast will bubble up first, and, when this happens, place a long but narrow piece of foil on top of the roast lengthwise to cover the top end-to-end, leaving the sides of the roast exposed to the high heat. Preheat your oven to full whack. Crab + bacon aioli + pelota Roja + caramelized shallot cornbread + shaved Brussel. Roast pork for 2 hours. Let us know what you think. Keep roasting until the skin on both sides get more of that bubbly crackling look. I cut the onion in 1/8s and otherwise stayed true to the recipe, but only had to cook it around 20 minutes. Rub both sides of the turkey with the . Using a long slender sharp knife, cut through from 1 side of the loin almost to the other side about 3/4 inch from the bottom. Be the first on your block to be in the know. Roll the stuffing into a sausage shape and place, lengthways, down the middle of the belly. Whisk in the mustards and season with salt. I approached this porchetta recipe with caution. You can refrigerate the porchetta uncovered overnight. Allow it to come to room temperature for two hours before roasting.. Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Slice the pork loin into 1-inch-thick pieces. Turn the heat down immediately to 180C/350F/gas 4 for about 3 to 4 hours until lovely and golden. Set aside until ready to reheat for plating. This porchetta recipe uses pork loin in place of the shouldersince it holds together and makes slicing easier. At the time the butcher seemed quite informed and not at all fazed by someone ordering a steak three fingers thick or talking about standing the steak on the bone over the fire at the end of cooking. The idea is to score it just enough that the skin splits while roasting for maximum crispiness and crackling! Of course, and he presented me with his detailed hand-written set of instructions. Clearly, Francesco would also know about porchetta, so I put in my order. We served it with your crispy smashed potatoes for Valentines dinner to friends whom weve cooked for for years. I did add some baby potatoes to the pan to make a full pan dinner, so I did toss the veggies with olive oil, salt, and pepper and they were melt-in-your-mouth wonderful, especially as they mingled in the pan with the roasts flavorful juices, which is what I ended up drizzling over the sliced roast! In a large flat frying pan, cook the pork mince on a medium high heat in a good glug of olive oil until crumbly and cooked through, but not browned. So happy you enjoyed this as much as us and we appreciate you taking the time to let us know. RECIPE OF THE DAY. PLACE IN FRIDGE OVER NIGHT , PULL AND. It's best to prepare the porchetta the day before (without cooking) and refrigerate it overnight, allowing the pork belly to dry so it's extra crispy when roasted. I rounded out the meal with a simple green salad with lemon vinaigrette and Parmesan shavings, warm rolls, and an apple crostata for dessert. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offerone steak pie and sticky toffee pudding at a time. But I had no idea, that on the same plate, they would come together to be one of the most memorable meals Ive had in months. I decided I would cook a porchetta, the traditional Italian rolled and stuffed joint of pork, typically sliced and served in bread (with or without salad). Repeat every few inches. Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. If you want more pan juices, pour hot water on the pan to deglaze it first. Could you please let me know your thoughts on the timing for a 5# roast vs. 8-10#? Located in Sinsa-dong, Volpino offers a good selection of classic Italian dishes in each of the menu categories: cicchetti or bite-sized snacks, starters, pastas, classic meat dishes and desserts. 'The Cantonese Kitchen' barbecued pork crackling with prawn, plum and truffle. na vianoce som prve robila porchetta poda starho rmskeho receptu. All rights reserved. Season with BBQ seasoning. I was excited to have a simple recipe that truly encapsulates the classic flavors of a porchetta (fennel, garlic, and rosemary) in an approachable recipe. Step 6: Transfer the porchetta to a cutting board and let it rest for about 5 minutes. Smoke at 250 degrees for 2.5 hours. In a small bowl, combine 1 tablespoon kosher salt and 1 teaspoon baking soda. I seared it in a large cast iron in a bit of duck fat. Get our cookbook, free, when you sign up for our newsletter. And add just enough water to cover the surface of the entire sheet pan. Factors such as brands purchased, natural variations in fresh ingredients, etc. Pour the juices into a bowl or small gravy pitcher and serve on the side. The general the rule of thumb is that if the skin is bubbled up, it will be crispy, and if it is somewhat smooth, then the skin will still be a bit tough and leathery. Creamy Ricotta Spinach And Chicken Cannelloni1 tablespoon olive oil 1 yellow onion, diced 2 cloves garlic, minced 3 cooked chicken breasts, finely chopped 1/2 cup milk 1 cup part-skim Ricotta cheese 1 bag (8 to 10 ounces) baby spinach salt and fresh ground pepper, to taste 12 cannelloni tubes 1 cup pasta sauce 1 1/2 cups half & half 1/4 cup grated Parmesan cheese 1/2 teaspoon dried basil 1/4 . Set aside. Add the panko, egg, and lemon zest to the cooked pork mixture and fold together until well combined.. Arrange the loin lengthwise on top of the middle strip of pancetta. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Penna en salsa di vodka. Liberally season the porchetta with salt and pepper. Brilliant! Transfer the roast to a serving plate, and cut the roast where the string was tied to get perfectly portioned 1-inch thick slices. Leftovers make a KILLER sandwich. Tightly roll the pork loin from the long end into a cylinder. Honeyed goat cheese tart + dark . Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. I was ordering a Florentine steak from an Italian what could be better. Preheat grill. This will help dry out the skin and create great crackling. We'd love to see a photo when you plate up, please share #WhatDadCooked, Share this yummy recipe with a friend on WhatsApp, 2.5 kg pork belly with bones removed and loin left attached, 1 bottle of fruity white wine such as Soave. this brand is from Italys most famous butcher, pork tenderloin roast with persimmons and prosciutto, Is Orvieto Worth Visiting? Use your own judgment on how much you want to crisp up the skin. Once youre satisfied, take the roast out of the oven and let it rest for 15 minutes. Place Salted porchetta in the fridge, uncovered, for 12-24 hours. Set aside. Quarter the bulb, cut out and discard the core, then slice very thinly. Pork, Ahoj Christina We have a local butcher who prepares it so its all ready to roast. Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so its once again cylindrical. Collection & Delivery. Stir well and saut 2 more minutes. Season with salt and pepper. Does that make more sense? Panko bread crumbs are handy and a quick fix when you dont have time to make your own. Butterfly the pork loin. Bible. We change it a bit: We used sweet Italian sausage in place of ground pork, but kept everything else the same. Italian. Preheat oven to 350. boned pork shoulder with skin intact, butterflied, McCormick Savory Herb Rub Roasted Turkey. Pre heat the oven to 375F. Transfer to a sheet pan. The porchetta and Francescos recipe were wonderful; unfortunately, for various reasons, the special occasion had to be cancelled. Cover the ends with aluminum foil and secure with toothpicks., For a 5 lb roast, I would let it roast for another hour after the initial hour, then check the internal temperature. Pour the juices into a bowl or small gravy pitcher and serve on the side, along with mashed potatoes, or, of course, plain white rice! Drizzle the pork and onions with olive oil and rub to coat. Combine the fennel mix with the salt, sage, rosemary and garlic. Pay it forward with pork this holiday season using #HamsAcrossAmerica! Try Dads loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. You'd be hard pressed to find a more delicious centerpiece for your holiday table than this tender, crispy, savory and succulent porchetta. Roll belly around loin so the short ends of the belly meet. Also, with the pork going into such a hot oven for its entire cooking time, I would suggest drizzling a couple tablespoons olive oil over the prepared pork loin before popping it into the oven; this should ensure a crispy browned crust! Pour in oil. Hi Susan, lucky you! When the instructions called to roll the roast up starting from a long side, it didnt work. It's made of stuffed boneless and butterflied pork shoulder that is wrapped and roasted in pork belly, which crisps up and releases delicious juices when the porchetta is sliced. of bottom. Roll the pork belly (skin side out) around the rolled pork loin. Wed love to see your creations on Instagram, Facebook, and Twitter. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature. I had a one pound organic tenderloin on hand. Remove from the oven, take the joint out of the roasting dish and place on a warm plate, and cover with foil. Tom Colicchio's Roasted Porchetta with Sausage and Apples, Roasted porchetta with sausage and apples: Tom Colicchio cooks for Easter, Blackened Swordfish with Black-Eyed Pea Rice Salad, Risi e Bisi (Italian-Style Rice and Peas), Tamarind-Ginger Roasted Pork Lettuce Wraps. Add the ground pork and cook, stirring often, until it is no longer pink, about 5 minutes. Add the reserved fennel fronds. This was my first attempt at a porchetta-style roast, and I had an opportunity to feed more than just the two of us, so was very excited to try this one. CUBED MEAT MIX COATING MEAT AND COVER. Let it rest for at least 30 minutes. I also had salt pork, no pork shoulder. At this stage, the skin may look crisp, but if it is still smooth, it will likely still be a bit tough and leathery. Pesto Mozzarella Stuffed Pork Chops FoodySchmoody. Place porchetta onto a wire rack in a tray, apply a little more oil and a lot of sea salt (excess can be brushed off after cooking) Put in the oven for 20 minutes at 240c. While porchetta does make amazing sandwiches, its highest calling (IMHO) comes when its served whole. On a cutting board, lay out the . This will dry out the skin, giving a crispier crackling, Place the pork on a wire rack set over an oven tray. Transfer the cooked spinach to a fine mesh sieve and set it to cool for a few minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Step 2. Were happy to hear about creative twists on recipes with successful results. The next day, take the marinated pork belly out of the refrigerator and let it sit out at room temperature for about 2 hours. Remove the sausage (leave in the fat), and set aside. Take care not to cut through the skin entirely to the fat layer. Youll be the envy of everyone when youre back from the holidays! Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Upload a picture of your dish Lay on wax paper, tenderize and flatten the pork loin to make it even. Slice and serve warm in buttered bread rolls. Instructions. salt and ground black pepper, grated Parmesan cheese, fresh rosemary and 9 more. Place the toothpicks about 1.5 inches apart, about the width of a slice of bacon. (-) Information is not currently available for this nutrient. Remove the pork loin from the oven and let rest for 10 minutes. Place roasting pan in oven and roast until internal temperature of pork reaches 160F (71C), about 2 hours, basting with pan drippings every half hour. Due to the thickness of the cut, its more like a fold than rolling. Starting at one of the shorter ends tightly roll the meat up. Trim the loin down to size so it rolls up neatly, Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Serve thin slices in a good crusty roll, with or without salad, and perhaps a drizzle of the cooking juices or gravy. My only criticism was that the amount of ground meat and stuffing over all was far too muchbut whos complaining? This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entre. Learn how your comment data is processed. In a separate bowl combine bread cubes, dried fruit, and herbs. Toast the pine nuts in a small dry frying pan, remove, and set aside. Remove any bones, leaving you with the pork belly and attached loin. I cut the recipe in thirds and minced the salt pork. Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand). I wanted to ensure a moist interior for the porchetta. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Wrap the sides of the belly around the stuffing and tie with butcher's string. Attach it below. "Shake & Bake" pork collar + endive + apple + Celery + smoked feta. Check the pan every 20 minutes, adding enough water to keep the pan juices from burning. Heat a 12-inch Dutch oven using 14-16 briquettes on the bottom. A traditional porchetta is a labor-intensive Italian dish that most people associate with a fine Italian sandwich shop or authentic street vendor in Tuscany. The flavors of all the components were really good, so it was well worth the total 3 1/2-hour process involved in preparing this dish. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Cooking a joint of pork without any guests is rather like playing football in a stadium without any fans, it seems pointless. GIC Kitchen is where youll find all the recipes from our very own team of Italian specialists. 'The Cantonese Kitchen' barbecued pork crackling Chicken and mushroom pie with cheddar shortcrust pastry. Swap option: Instead of apples, try snap peas, spring onions, or garlic and spinach, cooked slowly in olive oil. Chicken Pesto: Grilled chicken breast, roasted red peppers, fresh mozzarella, arugula, pesto, balsamic glaze $10.99 Roll it up, starting from a long side, like a jelly roll, and tie with butcher's twine. Remove the pork from the fridge to come up to room temperature. See you there.Renee Schettler Rossi. Sprinkle with more salt and rosemary. Lay the pork skin side down on a work surface, with a sharp knife make a few slits in the flesh. Yes, Yes, YES!!!!! Check the center of the roast when it reaches 170F (76C) remove from the oven. Phenomenal. This is a traditional Italian pork shoulder my mother taught me how to make. Check at intervals; if the water has evaporated, add a little more, Leave to rest for 30 minutes before carving. Place trimmed pork loin in the center of the belly and rub with the remaining garlic paste. Heat the oil in a large skillet over medium heat. Preheat oven to 400 degrees F. Trim excess fat from the pork loin and butterfly it. Season with salt and black pepper. Ohand maybe a little dill? So much so that we added the idea of sausage to the ingredients list. Directions. Step 1: Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Pour the pan juices through a strainer into a gravy separator. And the ground pork shoulder filling was excellent. Sprinkle evenly over the pork, but. Saut until lightly browned, about 8 minutes. Place the provolone slices on the open pork loin and then top with the sliced prosciutto. STUFFED FARAONA (Guinea Hen) Deboned and stuffed farina with sausage and seasonal vegetables, wrapped with pancetta and oven roasted in a white wine au jus A true porchetta is made from whole suckling pig, stuffed with flavourings such as fennel, herbs, and indeed its own offal, cooked over a pit until perfectly tender. Turn down to 160c and cook for approximately 1 - 2hrs or if you have a meat thermometer 62c internal temp (ideal way). As for the recipe itself, it definitely feeds more than 4 people. To the skillet, add the remaining tablespoon of oil over medium-high heat. Toss the turnips and apples with the sage leaves and butter, then season with salt and pepper. Turn the heat down immediately to 180C/350F/gas 4 for about 3 to 4 hours until lovely and golden. Preheat the oven to 350F. Transfer the pork onto a clean tray and leave it in the fridge for at least 24 hours, rubbing the skin down with lemon several times a day. Next, add the rosemary. Near us are some very fine butchers, including the award-winning Bevans. Beautifully sliced and arranged on a plate with olive oil mashed potatoes and roasted fall vegetables, this porchetta-style pork loin was a hit! Step 2: Butterfly the pork loin: Place the pork loin on a cutting board. Remove the roast from the pan and discard any fat/grease. Hakurei turnips are a small, white, mild variety. A lovely, lovely choice you made, Julie. Cannelloni Stuffed with Mascarpone and Italian Sausage AMColby salt, tomato basil pasta sauce, mozzarella cheese, italian sausages and 5 more Sausage, Mushroom and Crispy Kale Flatbread KitchenAid #ad Thanks to National Pork Board for sponsoring this video. If your joint is prepared in the traditional manner, the meat will unfold with in two stages with two joined flaps either side of the middle. 100%. Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary. Slice and serve warm in buttered bread rolls, Roasted organic pork with salt and pepper crackling and autumn brassicas. Heat the oven to 200C/fan 180C/gas 6. Transfer to a medium bowl and let cool. Roast on rack in baking sheet, turning once, for 40 minutes. Remove and discard the strings. However, when it reaches 170, and you let it rest, at this point remove the aluminum foil from the ends, place it on top of the porchetta (as you probably do with your holiday turkey). Reduce the heat to 325F, and continue roasting for 2 hours. Let me know how you like it! Open roast flat; cover with plastic wrap. Porchetta Stuffed with Longganisa and Dried Mangoes. In a medium bowl, mix the ground pork, apples, salt, sage, thyme, ginger, sugar, cinnamon and white pepper thoroughly to incorporate. Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). This is not something quick you would want to make for a weeknight dinner, but for a special meal, it does make a very impressive, tasty, and noteworthy entre! This is the kind of pork loin dish that I would automatically make twice as much of, just so that I could hide half and have it the next day, without having to share it with guests. Ok. Ive got to say this was amazing. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here., An Italian specialty, porchetta is a tasty, herb-roasted pork belly with crisp, crackling skin. Prepare the pork belly by first scoring the skin lightly in a diagonal checkerboard pattern, allowing for 1 inch between score lines. Potom cel sa zabalilo do alobalu a 1 hodinu som varila, odstrnila alobal a potom som dala piec na 200C na 1 hodinu, piec iba v rre sa vysu mso. Pour in the remaining wine and a little water to cover the vegetables. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Preheat the oven to 220C/450F/Gas 7. It was perfect. Cut the pork crosswise into 1/2-inch-wide slices. Bill is the dad of The Woks of Life family. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Prepare the marinade paste by mixing the ground fennel seeds, sage, rosemary, crushed red pepper flakes, garlic, salt, sugar, black pepper, lemon zest, and olive oil. 1 X 5 kg higher-welfare pork loin with belly attached skin on (ask your butcher to remove the bones, butterfly open the loin meat and score the skin vertically at cm intervals) Place seam- side down in a roasting tin, uncovered, and chill for at least 2hrs, preferably overnight. Fin Dulce - Dessert. A year after Spaghetti Warehouse's Downtown location succumbed to damage caused by Hurricane Harvey, its owners are launching a new spin-off restaurant called Warehouse 72. Saut until lightly browned, about 8 minutes. Add the reserved fennel fronds. Directions. Bottomless mimosas ($15 per person) are also available. If youre feeling adventurous, try making porchetta with a whole hog, spit roasted. Prepare in advance day before, place in the fridge on baking trays covered in clingfilm. IE 11 is not supported. It should still be delicious. My butcher happily butterflied the pork loin for me, which left the meat pretty thick when it was laid out. 5 Reasons to Visit Orvieto, Christinas Breaded Pork Chops (Schnitzel), Top Nine Handheld Snacks Not to Miss in Italy, International Womens Day Cake (Torta Mimosa) for March 8th, Guinness Chocolate Cake (St Patricks Day Cake Recipe), Welsh Rarebit (Classic Cheese on Toast Recipe), Perfect Blueberry Muffin Recipe (Made with Yogurt and No Butter), Cream Cheese Stuffed Mushrooms (With Bacon or Without Bacon), one fresh, pork belly roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs, wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though), one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs, wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher. Continue to cook for 3 minutes. CUBE PORK AND FAT PLACE IN BOWL, MIX. And as always, please take a gander at our comment policy before posting. Looking for an alternative to turkey this Christmas? I used the leftovers on flat breads! Delicious. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots. After a total of 2 hours in the oven, the skin of your porchetta should be a slightly dark golden brown, and you should be able to see the diagonal scores. When I returned to pick up the steak, Francesco and I chatted again. Put belly skin side down and arrange loin in center. Roast until thickest part of turkey registers 145 to 150F (63 to 66C) on an instant-read thermometer, about 2 hours. Which European country will inspire your culinary journey tonight? If any of the belly or loin overhangs, trim meat. Transfer to a small bowl; set aside . Reduce the heat to 325F, and continue roasting for 2 hours. Step 4: Tie up the stuffed loin: Arrange the 4 pieces of butchers string going east to west on a work surface parallel to one another, each 1 inch or so apart. In a small bowl, combine them with 1 teaspoons of the salt and the teaspoon of orange zest. and "panzanella" dressing. Tie the loin with butcher's twine at 1-inch intervals. Courtesy of chef/owner Tom Colicchio and executive chef Bryan Hunt of Fowler & Wells restaurant. Executive chef Jenn Flynn is adding lamb porchetta stuffed with lamb sausage and fresh herbs into the brunch mix for Easter. Spray a large rimmed baking sheet or a broiler pan with cooking spray. Sear the porcelet roast, turning as needed, until golden brown, 12-15 minutes. To the pan, add the onion . Verdure grigliate - roasted vegetables. The pork belly skin gets scored and poked to make sure that you get a juicy interior to the roast with plenty of crispy skin. All in all, it was a huge success. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. STEP 2. Season the inside of the belly with salt, then spread the ground pork mixture along the center of the belly above the loin. Your daily values may be higher or lower depending on your calorie needs. Named in homage to the year that Spaghetti Warehouse first opened its doors in Dallas, the new eatery will debut this fall at 7620 Katy Freeway, Suite 305 in the Marq-E . My stuffed 4-pound pork loin easily fed 6 hungry people. Place the pork, skin down on a work surface and, using a sharp knife, make a shallow criss-cross pattern on the surface of the meat. More traditional offerings at the casual Adams Morgan eatery include waffles with macerated strawberries and vanilla bean. Various online calculators also provide different results, depending on their sources. Sprinkle over all the fennel mix and massage into the meat. Score skin and fat all over pork, taking care not to cut down to the meat. However, after reading the timing provided I am worried that I am not understanding the directions.put roast in at 400 F for one hr, Lower to temp to 350 F and continual check internal temp until it reaches 170 F internally and remove to rest.understand not to use foil on ends! Our version of Porchetta has lots of toasted fennel, garlic, sage, and rosemary, and is made with rolled up pork belly. Roast for 75 minutes, or until the internal temperature is 135F (57C). Preheat the oven to 350F. Eaten as a roast it benefits from a gravy made from the cooking juices and liquids. Serve the pork drizzled with the remaining 1/4 cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side.