Slow-Roasted Italian Porchetta with Fennel and Garlic
A succulent pork belly roast rolled with aromatic fennel seeds, garlic, and herbs, slow-roasted until the skin crisps and the meat melts in your mouth. This italian-inspired pork ready in about 220 minutes pairs boneless pork belly with skin, toasted and crushed fennel seeds, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, boneless pork belly with skin
- 2 tbsp, toasted and crushed fennel seeds
- 6 cloves, minced garlic
- 2 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh sage
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 300°F (150°C). Score the skin of the 3 lbs pork belly in a crosshatch pattern with a sharp knife.
- Step 2: In a bowl, mix 2 tbsp toasted crushed fennel seeds, 6 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp chopped sage, 1 tbsp kosher salt, and 1 tsp black pepper.
- Step 3: Rub this herb and spice mixture evenly over the meat side of the pork belly; drizzle 2 tbsp olive oil over the skin and rub it in.
- Step 4: Roll the pork belly tightly with the skin on the outside and tie securely with kitchen twine every 1.5 inches.
- Step 5: Place the porchetta on a roasting rack over a baking tray and roast for 3 hours, then increase oven temperature to 475°F (245°C) and roast for an additional 20 minutes to crisp the skin.
- Step 6: Remove from oven and let rest for 15 minutes before slicing into 1/2-inch thick pieces to serve.
Frequently asked questions
How long does Slow-Roasted Italian Porchetta with Fennel and Garlic take to make?
Total time is about 220 minutes (20 min prep + 200 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Italian Porchetta with Fennel and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork belly with skin from drying out.
Can I substitute ingredients in Slow-Roasted Italian Porchetta with Fennel and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Italian Porchetta with Fennel and Garlic for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Italian Porchetta with Fennel and Garlic?
Italian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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