Low Carb Porchetta
Indulge in a flavorful feast with this Low Carb Porchetta recipe, a stunning centerpiece packed with aromatic herbs and bold seasonings. Featuring tender pork belly rolled around a juicy pork loin, this Italian-inspired dish is layered with a savory blend of garlic, fennel seeds, rosemary, thyme, sage, lemon zest, and crushed red pepper flakes for a perfectly balanced flavor profile. The crisp golden skin ensures an irresistible texture, while the low-carb preparation makes it a guilt-free delight for ketogenic or carb-conscious diets. Cooked slowly for tender meat and finished at high heat for a crackling crust, this porchetta is ideal for special occasions or an impressive family dinner. Pair with roasted vegetables or a fresh green salad for a memorable meal that will leave everyone craving more.
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Recipe Information
Ingredients
- 3 pounds Pork belly
- 1.5 pounds Pork loin
- 12 Garlic cloves
- 1 tablespoon Fennel seeds
- 2 tablespoons Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh sage
- 2 tablespoons Salt
- 2 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Lemon zest
- 0.5 teaspoons Crushed red pepper flakes
- as needed Kitchen twine
Instructions
Preheat your oven to 325°F (165°C).
Place the pork belly skin-side down on a cutting board. Score the meat in a diamond pattern, being careful not to cut through the skin.
Using a mortar and pestle, crush the fennel seeds, garlic, rosemary, thyme, and sage to form a rough paste.
Add the salt, black pepper, olive oil, lemon zest, and red pepper flakes to the paste. Mix well.
Spread about one-third of the herb paste over the scored flesh side of the pork belly.
Place the pork loin at the edge of the pork belly, rolling the belly tightly around the loin. If necessary, trim the loin so it fits the belly.
Generously spread the remaining herb mixture all over the outside of the roll, including the skin.
Tie the roll at 1-inch (2.5 cm) intervals using kitchen twine to secure the shape.
Place the rolled porchetta onto a wire rack set inside a rimmed baking sheet.
Roast in the preheated oven for approximately 2.5 to 3 hours, or until the meat is tender and a thermometer inserted into the center of the roast reads 145°F (63°C).
Increase the oven temperature to 450°F (230°C) and roast for an additional 25-30 minutes, or until the skin is crispy and golden brown.
Remove the porchetta from the oven and let it rest for 20 minutes before slicing.
Cut the kitchen twine and slice the porchetta into thick rounds to serve.
Nutrition Facts
Calories |
9046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 845.6 g | 1084% | |
| Saturated Fat | 301.1 g | 1506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1517 mg | 506% | |
| Sodium | 15590 mg | 678% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.2 g | ||
| Protein | 314.8 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4948 mg | 105% | |
*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.
