porchetta - Italian Street Food
Cuisine: Italian
  • pork belly
  • 3 to 4 cloves garlic
  • zest of one lemon
  • 1 tablespoon fennel seeds
  • 3 or 4 anchovy fillets packed in oil
  • 1 teaspoon chili pepper flakes
  • olive oil
  • 4 carrots (use as a base for meat)
  1. In a pestle and mortar, crush fennel seeds with one teaspoon sea salt. Add garlic and anchovies. Crush until a paste is formed. Pat dry pork and lay flat. Smear the paste all over the meat and add lemon zest. Add a splash of olive oil and tightly roll up. Use kitchen twine and tie up the meat.
  2. Transfer meat to a plate and place in the fridge for at least 3 hours – do not cover the meat. This helps to dry the skin which produces a crispier result. When ready to roast, remove from fridge at least 1 hour to allow pork to come to room temperature.
  3. Preheat oven to 475f (250c). Drizzle a small amount of olive oil over meat and season with sea salt and freshly ground black pepper. Place carrots on the bottom of a roasting tin and add meat on top. The carrots become caramelized and rich in taste. You can also use fresh fennel to place the meat on or a wire rack but the veggies are so delicious roasted this way. Roast 25 minutes then reduce heat to 350f (180c) and roast for another 40 minutes or until meat thermometer reaches 145f (63c). Remove from oven, tent with foil and let rest for at least 30 minutes.
  4. The Culinary Chase’s Note: For crispier skin, leave in refrigerator overnight. Add 1 tablespoon of crushed fennel seeds to the skin just before placing in the oven for added taste bud jubilation. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2019/04/porchetta-italian-street-food/