Buca Di Beppo Porchetta Rustica Copycat
Recreate the irresistible flavors of a classic Italian kitchen with this Buca di Beppo Porchetta Rustica Copycat recipe, a show-stopping centerpiece for any special meal. Featuring tender, seasoned pork belly rolled tightly with a fragrant blend of fennel, rosemary, sage, parsley, and garlic, this dish perfectly balances bold herbal notes and savory richness. The slow roasting process ensures melt-in-your-mouth texture, while a final blast of high heat delivers irresistibly crispy skin. Infused with lemon and white wine for added depth, this porchetta promises restaurant-quality flavor right from your own oven. Serve thick slices alongside roasted potatoes or a fresh green salad to complement this stunning entrée.
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Recipe Information
Ingredients
- 4 pounds Pork belly (skin-on)
- 2 tablespoons Fennel seeds
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh sage leaves
- 2 tablespoons Fresh parsley
- 6 cloves Garlic cloves
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 3 tablespoons Olive oil
- 1 lemon Juice of one lemon
- 1 cup White wine
- 1 roll Butcher’s twine
Instructions
Preheat your oven to 325°F (160°C).
Lay the pork belly on a large cutting board, skin-side down. Trim excess fat if needed.
Toast the fennel seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Then grind them using a spice grinder or mortar and pestle.
Finely chop the rosemary, sage, and parsley, then combine with the ground fennel seeds, minced garlic, salt, and black pepper in a small bowl.
Rub this spice mixture evenly over the meat side of the pork belly.
Roll the pork belly tightly into a log, with the skin on the outside. Use butcher’s twine to securely tie the roll at 1-inch intervals.
Rub the outside with olive oil and a final sprinkle of salt to ensure crispy skin.
Place the rolled pork belly in a roasting pan. Add lemon juice and wine to the bottom of the pan to keep the meat moist during roasting.
Roast for 3-4 hours, basting every hour with the pan juices, until the internal temperature of the pork reaches 190°F (88°C).
In the last 30 minutes of roasting, increase the oven temperature to 450°F (230°C) to crisp the skin. Keep a close eye on it to avoid burning.
Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.
Serve in thick slices alongside roasted potatoes or a simple green salad.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
