Crispy Pork Belly Porchetta with Parmesan & Pistachio
Crispy pork belly porchetta stuffed with fennel seeds, ground pistachio and parmesan cheese is a flavorful, textural rollercoaster for your senses.
Servings 8
Calories 1054kcal
Equipment
- roasting pan with rack
- kitchen string
Ingredients
- 1.5 kg pork belly with rind about 3 lbs
- 50 grams ground pistachio
- 50 grams parmesan cheese
- 1 tablespoon dried fennel seeds
- 5 cloves garlic mashed or minced
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 225 C / 440 F.
- Unfurl about an arms length of kitchen string so it's easier to start wrapping when the moment comes.
- Flip the porchetta so it sits skin side down. Use a sharp knife to score a cross hatch pattern all across.
- Rub the pork belly all over with the salt. Sprinkle the black pepper, garlic and dried herbs onto the surface, and rub them thoroughly into the crevices.
- Sprinkle on the parmesan and ground pistachio.
- Roll up the pork belly into a tube and secure it with the kitchen string. See recipe post for details and photos.
- Place the pork belly on the rack in the roasting pan with the seam side down.
- Put in preheated oven and roast for 30 minutes, then reduce temperature to 175 C / 350 F and roast another 2 hours or until the outside is perfectly golden and hard when tapped, and the internal temperature is 62 C / 145 F.