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This recipe makes the classic Porchetta roast easy to prepare at home!
“This is an incredible recipe that results in perfect porchetta every single time!”
pork shoulder roast
white wine
fennel fronds
salt
pepper
olive oil
fennel seeds
rosemary
garlic
water
Place the pork belly flat and pat it with a paper towel.
Combine the herb-filling ingredients in a small bowl.
Add and spread the herb filling evenly on the meat.
Roll up the meat and tie it, then let the meat rest overnight.
Place the meat on the rack. Then, pour the oil and rub the meat with salt.
Cook the meat until the temperature is about 160-170.
If the skin isn't crispy, broil for a few minutes, watching closely to prevent burning.