Paleo Porchetta
Elevate your dining experience with this show-stopping Paleo Porchetta recipe, a flavorful twist on the classic Italian dish that's perfect for special occasions or indulgent gatherings. Featuring a succulent combination of pork belly and pork loin, this porchetta is seasoned with a vibrant herb paste made from fresh rosemary, thyme, sage, toasted fennel seeds, zesty lemon, and a hint of red pepper flakes for subtle heat. The overnight refrigeration ensures tender meat infused with aromatic flavors and a satisfyingly crispy skin. Slow-roasted to perfection, this Paleo-friendly porchetta is juicy, golden, and irresistibly delicious. Serve it as the centerpiece of your feast with rustic vegetables or a fresh green salad for a delightful pairing. Whether you're craving an impressive centerpiece or a deliciously wholesome meal, this paleo porchetta is a must-try for pork lovers and paleo enthusiasts alike!
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Recipe Information
Ingredients
- 5 pounds Pork belly
- 2 pounds Pork loin
- 6 pieces Garlic cloves, minced
- 3 tablespoons Fresh rosemary
- 3 tablespoons Fresh thyme
- 2 tablespoons Fennel seeds
- 2 tablespoons Fresh sage
- 2 tablespoons Sea salt
- 1 tablespoon Black pepper
- 2 tablespoons Olive oil
- 1 whole Zest of lemon
- 1 teaspoon Red pepper flakes
Instructions
Lay the pork belly skin-side down on a clean work surface. Score the meat with a sharp knife in a crisscross pattern, being careful not to cut through to the skin.
Place the pork loin on a board and lay it over the scored pork belly, ensuring it fits well within the width of the belly.
In a small frying pan over medium heat, toast the fennel seeds until fragrant, about 3 minutes. Crush them using a mortar and pestle or spice grinder.
In a bowl, combine the minced garlic, rosemary, thyme, sage, toasted fennel seeds, sea salt, black pepper, olive oil, lemon zest, and red pepper flakes. Mix well to create a herb paste.
Rub the herb paste evenly over the inner surface of the pork belly and onto the pork loin.
Roll the pork belly around the pork loin tightly and secure it with kitchen twine at 1-inch intervals.
Refrigerate the rolled porchetta uncovered overnight to allow flavors to develop and skin to dry, resulting in a crispier finish.
Preheat your oven to 450°F (240°C).
Place the porchetta on a wire rack set inside a roasting pan and roast for 30 minutes in the preheated oven.
Reduce the oven temperature to 325°F (165°C) and continue roasting for an additional 3 to 3.5 hours, until the internal temperature reaches 145°F (63°C). The skin should be golden and crispy.
Remove the porchetta from the oven and let it rest for at least 20 minutes before slicing.
Remove the kitchen twine, slice, and serve warm.
Nutrition Facts
Calories |
14304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1359.6 g | 1743% | |
| Saturated Fat | 487.7 g | 2438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2350 mg | 783% | |
| Sodium | 16189 mg | 704% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 0.9 g | ||
| Protein | 461.4 g | 923% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 7172 mg | 153% | |
*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.
