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Sardinian Porchetta, olasz hagyományos sertéshús ropogós bőrrel
Hagyományos olasz porchetta édeskömény és fűszerek ízével

Sardinian Style Rolled Pork Belly (Porchetta)

Author: Flavelo
Recipes Main Courses
Porchetta is Italy's ancient street food. While the Sardinian version (Porceddu) is traditionally a whole suckling pig roasted on a spit, this home-friendly version uses pork belly rolled with fresh Mediterranean herbs. The goal is the perfect "maialino" experience: meltingly tender meat inside, encased in glass-shattering crispy skin (crackling).
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 850 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Kitchen twine
  • Roasting pan with rack
  • Sharp knife

Instructions

1 ✓

Score the meat side in a diamond pattern. Mince garlic and rosemary, mix with fennel, salt, and pepper.

Tip: Do not score the skin yet.
2 ✓

Rub the herb mixture deep into the meat.

Tip: Fennel gives the signature Italian aroma.
3 ✓

Roll the belly tightly so the skin is on the outside. Tie securely with twine every inch.

Tip: A tight roll keeps it juicy.
4 ✓

Poke tiny holes all over the skin (avoiding the meat), rub with oil and salt.

Tip: Holes let fat escape to baste the skin.
5 ✓

Roast at 320°F (160°C) for 2.5 hours, then blast at 425°F (220°C) for the last 20-30 mins.

Tip: Low heat melts collagen; high heat crisps the skin.
6 ✓

Rest 20 minutes before slicing.

Tip: Slicing too soon ruins the roll.

Recipe FAQ

How do I get super crispy skin?
The skin must be bone dry (use a hair dryer if needed!). A blast of high heat at the end puffs it up.

Ingredients

  • 3.5 lbs pork belly slab (skin-on, rectangular)
  • 4 cloves garlic
  • 3 sprigs fresh rosemary
  • 1 tbsp fennel seeds (toasted and crushed)
  • 1 tbsp coarse sea salt
  • 1 tsp freshly ground pepper
  • 2 tbsp olive oil