Description
A festive and flavorful take on porchetta, incorporating the traditional flavors of a Yule log with succulent pork belly.
Ingredients
Scale
- 3 pounds pork belly
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup dry white wine
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 450°F (230°C).
- Score the skin of the pork belly in a crosshatch pattern.
- In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- Rub the mixture all over the pork belly, making sure to get it into the scored skin.
- Place the pork belly on a roasting rack in a roasting pan and roast for 30 minutes.
- Reduce the oven temperature to 325°F (160°C) and roast for another 2 hours.
- During the last 30 minutes, add wine and chicken broth to the pan.
- Once cooked, let it rest for 15 minutes before slicing and serving.
Notes
- Ensure the skin is well scored for a crispy texture.
- Letting the porchetta rest is crucial for proper slicing.
- This dish pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 0 grams
- Sodium: 800 milligrams
- Fat: 28 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 2 grams
- Fiber: 0 grams
- Protein: 45 grams
- Cholesterol: 120 milligrams