World Flavors Cookbook

Porchetta di Ariccia

Whole roast pork seasoned with garlic, rosemary, fennel, and black pepper — the legendary street food of the Castelli Romani.

Cuisine: Italy

Ingredients

• 3kg pork belly with skin, butterflied
• 6 cloves garlic, minced
• 3 tbsp rosemary, chopped
• 2 tbsp fennel seeds
• 2 tbsp black pepper
• 2 tsp salt
• Olive oil

Instructions

1. Score the pork skin with a knife.
2. Mix garlic, rosemary, fennel seeds, pepper, and salt. Rub inside the meat.
3. Roll the pork tightly and tie with string.
4. Rub outside with olive oil and salt. Score the skin well.
5. Roast at 220C for 30 minutes then 170C for 3-3.5 hours.
6. Rest 30 minutes before slicing.