Porchetta, fennel-herb roast pork

Pork belly rolled around a filling of fennel seeds, garlic and herbs, slow-roasted for hours until the meat falls juicy and the crackling shatters glass-clear. Italy's great feast-day roast — thinly sliced, also a wonderful opening.

Beef & Game Category

40 MIN Prep time

180 MIN Cook time

4 people Servings

Preparation

Spice paste

Briefly toast the fennel seeds and grind them, then work into a paste with garlic, herbs, lemon zest, salt and a little oil.

Roll

Score the meat side, rub with the paste, roll up tightly and tie. Finely score the rind and salt it dry.

Slow-roast

At 150 °C for about 2.5 hours roast (pour the wine into the tin) until the meat is tender.

Crackling

Increase the heat to 240 °C and bake for 15 to 20 minutes until the rind puffs up and shatters. Rest for 15 minutes.

Serve

Cut into thin slices.

Why this wine?

The Gigue, with fresh, lively fruit, cuts through the fat of the belly and the crunching crackling; its tannin keeps the richness in balance.

Good to know

Tips & insights

Pat the rind dry and score it in a fine diamond pattern without cutting into the meat, so it crackles later.
Spread the herb-fennel mixture generously over the meat, then roll the belly up firmly and tie it with kitchen string.
Salt the rind well and let the roast rest uncovered in the fridge before cooking; this dries the skin.
Cook first at low heat slowly, then raise the temperature sharply at the end for the crackling crust.
Rest the porchetta after cooking and slice it with a sharp, serrated knife.

Frequently Asked Questions

Which wine pairs with Porchetta?

The fatty pork belly and the crackling rind call for a red with fresh fruit and polished tannin that cuts through the richness and takes up the fennel-herb seasoning. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-based red with a firm, polished structure. Its acidity keeps the palate fresh between bites.

How does the rind turn properly crisp?

Dry the rind thoroughly, score it finely and salt it well. Let the tied roast rest uncovered in the fridge so the skin dries out. Cook gently at first and raise the heat sharply at the end, then the rind puffs up and crackles.

Can I prepare the porchetta ahead?

Yes. The roast can be seasoned, rolled and tied the day before; overnight in the fridge the seasoning seeps in and the rind dries. Then cook it fresh. Leftovers are excellent cold in thin slices, for instance on country bread with a little mustard.

What side dish suits this?

With porchetta, roasted potatoes that soak up the roasting fat suit well, as do braised fennel or a leaf salad with lemon that balances the richness. White beans with sage are classic too. Keep the sides fresh and plain so meat and herbs stay at the centre.

The wine to pair