Porchetta With Roasted Potatoes Recipe

Name: Porchetta With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 1/2 teaspoons fennel seeds; 6 garlic cloves, finely chopped; 1/2 cup roughly chopped fennel fronds (from one bulb); 1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning; 1 1/2 teaspoons freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 5 1/2 pounds pork belly with skin attached; 3 1/2 pounds boneless pork loin with fat cap; 3 pounds fingerling potatoes; 1 large rosemary sprig; Butcher's twine, large roasting pan

Servings: persons

1 tablespoon plus 1 1/2 teaspoons fennel seeds
6 garlic cloves, finely chopped
1/2 cup roughly chopped fennel fronds (from one bulb)
1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 1/2 pounds pork belly with skin attached
3 1/2 pounds boneless pork loin with fat cap
3 pounds fingerling potatoes
1 large rosemary sprig
Butcher's twine, large roasting pan

1
Preheat oven to 350u00b0F and position rack in the lowest position.
2
Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.
3
Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.
4
Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165u00b0F and potatoes are tender, about 2 hours more.
5
Let the porcetta rest for 20 minutes before slicing.

3055

kcal

Calories

152

Fat

113

Carbs

292

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon plus 1 1/2 teaspoons fennel seeds, 6 garlic cloves, finely chopped, 1/2 cup roughly chopped fennel fronds (from one bulb), 1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning, and more.

Yes, Porchetta With Roasted Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porchetta With Roasted Potatoes

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