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RECIPE
14 INGREDIENTS 12 STEPS 4hr

Porchetta with Blue Cheese and Fennel Slaw

The epitome of slow-roasted recipes, porchetta is a popular Italian dish consisting of pork belly flavored with herbs and cooked low and slow until it yields up tender meat and crispy crackling. Using minimal ingredients, the star here is the pork and so it’s essential to use the best cut and quality you can afford.
Porchetta with Blue Cheese and Fennel Slaw Recipe | SideChef
The epitome of slow-roasted recipes, porchetta is a popular Italian dish consisting of pork belly flavored with herbs and cooked low and slow until it yields up tender meat and crispy crackling. Using minimal ingredients, the star here is the pork and so it’s essential to use the best cut and quality you can afford.
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
4hr
Total Time
$4.56
Cost Per Serving

Ingredients

Servings
6
US / METRIC
6.6 lb
using ready-rolled pulled pork is fine too
3 sprigs
up to 4 sprigs, woody stalks removed
3 sprigs
Fresh Rosemary , finely chopped
up to 4 sprigs
3 sprigs
Fresh Sage , finely chopped
up to 4 sprigs
2 1/2 Tbsp
Fennel Seeds
1
Large Lemon , zested, juiced
6 cloves
Garlic , finely chopped
up to 8 cloves
2 1/2 Tbsp
plus more as needed
1 head
Butter Lettuce
as needed
Blue Cheese
about 1 large wedge
as needed
Ciabatta Bread
preferably fresh bread
to taste
Coarse Black Pepper
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Nutrition Per Serving

VIEW ALL
CALORIES
2676
FAT
271.6 g
PROTEIN
48.6 g
CARBS
6.7 g

Author's Notes

Yields 6-8 servings.

Using ready-prepared pork belly means no fiddling with string. Simply rub the marinade into the meat and a little extra olive oil before roasting.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Lay the Pork Belly (6.6 lb) flat, skin-side down. Sprinkle with lots of Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and rub the seasoning into the meat.
Step 3
In a bowl, combine Fresh Thyme (3 sprigs) , Fresh Rosemary (3 sprigs) , Fresh Sage (3 sprigs) , Lemon (1) , Lemon Juice, Garlic (6 cloves) , and Olive Oil (2 1/2 Tbsp) .
Step 4
Cut 10 lengths of string/kitchen twine, each about 30 cm long. Sprinkle the herbs, Fennel Seeds (2 1/2 Tbsp) and garlic, over the pork. Carefully roll up from one of the long ends, then tie very tightly with string in the middle of the roll.
Step 5
Tie at either end, about 1 cm in, then keep tying at intervals along with the roll until all the lengths of string have been used up. If any filling escapes, push it back in.
Step 6
Roast in the hot oven for 15 minutes with the seam facing upwards.
Step 7
Turn the pork and cook for the further 15 minutes with the seam facing down.
Step 8
Reduce the oven’s temperature to 265 degrees F (130 degrees C) and cover the pork with foil. Optionally pour a little white wine to steam the meat as it cooks.
Step 9
Roast the pork for a further 3 hours before removing it from the oven.
Step 10
For extra crispy skin, give the porchetta a quick blast under the grill, turning once. Rest the pork for 5-10 minutes before slicing.
Step 11
For the slaw, use a sharp knife to slice the Butter Lettuce (1 head) into ribbons and thinly cut the Fennel Bulb (1) . Retain some of the fennel tops to use in the slaw. Combine the lettuce and fennel in a bowl and drizzle over some olive oil.
Step 12
To assemble a porchetta sandwich, halve Ciabatta Bread (as needed) and top with some slaw followed by a slice or two of porchetta. Crumble a little Blue Cheese (as needed) over the top and close the roll. Serve with a few glasses of wine if desired.
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Nutrition Per Serving
Calories
2676
% Daily Value*
Fat
271.6 g
348%
Saturated Fat
97.6 g
488%
Trans Fat
0.0 g
--
Cholesterol
360.0 mg
120%
Carbohydrates
6.7 g
2%
Fiber
2.9 g
10%
Sugars
1.9 g
--
Protein
48.6 g
97%
Sodium
180.4 mg
8%
Vitamin D
--
--
Calcium
92.2 mg
7%
Iron
4.4 mg
24%
Potassium
1064.2 mg
23%
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