Porchetta With Roasted Potatoes
Porchetta With Roasted Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F and position rack in the lowest position.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F and position rack in the lowest position.
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.
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.
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 165°F and potatoes are tender, about 2 hours more.
Let the porcetta rest for 20 minutes before slicing.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
