Instructions. Add oil to a skillet and bring to medium heat. Add the garlic, fresh tomatoes and spices and mix well. Cover and cook for 10 minutes until the tomatoes wither. …
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This porchetta recipe is as good as it gets. It's all-belly porchetta with rich and tender meat flavored with fennel and traditional Italian seasonings and has the crispiest, chicharron-like crackling. And won't worry, making this famous Italian dish is surprisingly simple.
Roast the porchetta for 3 to 3-1/2 hours, until the internal temperature of the pork loin is 140 degrees F. Remove from oven, tent with foil, and increase oven temperature to 500 degrees F. Uncover the porchetta and return it to the oven to roast until the skin is deep golden and crispy, about 15-20 minutes longer.
Literally translated, porchetta means “little pig”. In Italy, porchetta can refer to a roasted whole suckling pig, an older pig, or just the pork belly roll, “porchetta tronchetto” (which is what I’ll be showing you how to make). No matter what type of porchetta, there is always one common thread: the rind is always included.