Italian Porchetta

Method

Make it

1. 01

   Place the pork belly skin side down on a clean countertop. Generously sprinkle sea salt over the entire surface of the pork, then massage the salt into the meat. Add the fresh rosemary, crushing it between your fingers to release the aromatic oils. Sprinkle freshly ground black pepper evenly over the porchetta, followed by the wild Tuscan fennel pollen, ensuring even distribution but saving a little for later. Roll the pork tightly, seasoning the unseasoned side with a bit more salt as you go. Keep the seam side down and start tying the pork with simple knots every few inches, ensuring the porchetta is closed but not tied too tightly. Turn the roast seam side up and add more seasonings, including the remaining fennel pollen, to the non-skin parts of the pork, including the ends. Place the porchetta seam side down on a baking tray. Cover the exposed ends with aluminum foil and secure with toothpicks. Drizzle olive oil over the skin and rub it all over with your hands. Sprinkle additional salt and rosemary over the skin. Preheat your oven to 325°F. Roast the porchetta until the skin is crispy and the internal temperature reaches 145°F. Let it rest for a few minutes before slicing.

2. 02

   Place the shaved fennel and chopped dill in a bowl. Drizzle the salad with olive oil and squeeze the lemon juice over it. Season with salt and cracked pepper. Toss everything together to combine. Let the salad marinate in the fridge for about 15 minutes. This refreshing salad pairs perfectly with the Porchetta.

3. 03

   The Porchetta should be ready by now. Take it out of the oven and let it rest for a few minutes before slicing. Serve the Porchetta on homemade mashed potatoes alongside the marinated fennel salad and Dijon mustard, as shown in the picture.

4. 04

   Serve once the final component is ready.