Porchetta Limoncello
Elevate your dinner table with the luxurious flavors of Porchetta Limoncello—a show-stopping Italian-inspired roast that's bursting with bright citrus notes and aromatic herbs. This recipe transforms pork belly into an irresistible masterpiece by seasoning it with a zesty blend of lemon zest, fennel seeds, garlic, and fresh rosemary and thyme, all infused with the sweet, citrusy charm of limoncello. Rolled tightly and tied with kitchen twine, the pork is roasted low and slow to ensure tender, juicy meat, followed by a high-heat finish to achieve that signature golden, crispy skin. Perfect for special occasions, this dish not only offers rich depth of flavor but also makes for an unforgettable centerpiece on your dining table. Pair with roasted vegetables or a fresh green salad, and don’t forget to drizzle the pan juices for an added burst of flavor.
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Recipe Information
Ingredients
- 5 pounds Pork belly (skin-on, boneless)
- 2 tablespoons Fennel seeds
- 6 pieces Garlic cloves, minced
- 2 tablespoons Lemon zest
- 3 tablespoons Limoncello
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Olive oil
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper, freshly ground
- 2 whole Lemon slices
- 1 roll Kitchen twine
Instructions
Lay the pork belly flat, skin-side down, on a large cutting board.
In a small skillet over medium heat, toast the fennel seeds until aromatic, about 1-2 minutes. Remove from heat and roughly crush with a mortar and pestle or rolling pin.
In a bowl, combine the crushed fennel seeds, minced garlic, lemon zest, limoncello, chopped rosemary, chopped thyme, olive oil, kosher salt, and freshly ground black pepper. Mix well to form a fragrant paste.
Rub the paste evenly over the meat side of the pork belly, ensuring it is well-coated with the seasoning mixture.
Place the lemon slices evenly across the seasoned meat side of the pork belly.
Roll the pork belly tightly into a log, ensuring the skin side is on the outside. Secure the roll tightly with kitchen twine, tying knots about every 2 inches along the length of the roast.
Place the rolled porchetta on a roasting rack in a large baking dish or roasting pan, seam side down.
Refrigerate the porchetta uncovered for at least 8 hours or preferably overnight. This will help the skin dry out for better crisping during roasting.
Preheat the oven to 275°F (135°C).
Roast the porchetta in the center of the oven for 2 1/2 hours, or until the internal temperature of the meat reaches 160°F (71°C).
Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes, or until the skin is golden and crispy. Keep an eye on it to prevent burning.
Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.
Cut the kitchen twine and remove it carefully. Slice the porchetta into 1/2-inch thick pieces and serve immediately.
Nutrition Facts
Calories |
12272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1232.3 g | 1580% | |
| Saturated Fat | 435.4 g | 2177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.8 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3439 mg | 73% | |
*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.
