Porchetta with Apple Sauce
Enjoy this delicious traditional Italian dish made with pork belly that’s rolled and slow-roasted until tender on the inside and crispy on the outside. The pork is seasoned with a mixture of garlic, rosemary, and thyme, and served with apple sauce.
Ingredients
- 3 kg pork belly with skin
- 6 tbsp chopped rosemary
- 6 tbsp chopped thyme
- 2 cloves garlic minced
- 2 tsp crushed red pepper flakes
- zest of 1 lemon
- olive oil
- coarse salt
- pepper
- 400 g apple sauce
Instructions
- Preheat the oven to 150°C/300°F, on convection mode.
- In a bowl, combine the rosemary, thyme, garlic, crushed red pepper flakes, lemon zest, salt, and pepper, mixing well with a spoon.
- Place the pork belly on a work surface with the skin side facing up. Using a sharp knife, score the skin vertically, leaving about 1cm (0.4 inches) of space between each cut.
- Drizzle olive oil on both sides of the pork belly and evenly spread the herb mixture over it.
- Roll up the pork belly and tie it securely with kitchen twine.
- Fill a baking tray with water, place a rack on top, and set the pork belly on the rack.
- Cover the tray with parchment paper and aluminum foil, then roast for 2.5 to 3 hours.
- Switch the oven to grill mode, uncover the tray, sprinkle a bit of coarse salt on top, and roast again until the skin is golden and crispy.
- Remove the porchetta from the oven, slice into pieces, and serve with apple sauce.
Notes
Chef’s tip: Sprinkle the skin with coarse salt to draw out moisture and help it crisp up better during cooking.
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