Festive Garlic Herb Pork Rolls

Festive Garlic Herb Pork Rolls

raw material

12 servings

  • 8 lbs pork belly (3.6 kg)
  • 1 cup kosher salt (240 g), plus 2 teaspoons kosher salt, divided
  • ½ cup sugar (100 g)
  • 2 tablespoons fennel seeds
  • ½ cup fresh rosemary (35 g)
  • 4 lemons lemon zest
  • ⅓ cup fresh thyme (15 g)
  • 8 cloves garlic
  • 1 teaspoon coarsely ground black pepper
  • 2 ½ pounds boneless pork loin (1.1 g), not tenderloin, excess fat trimmed
  • nonstick cooking spray for greasing


  1. Place the pork belly on a rimmed baking sheet. Season with ½ cup (120 g) salt and sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
  2. When ready to cook pork, preheat oven to 250˚F (120˚C).
  3. Open the pork belly and rinse off all salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
  4. Place fennel seeds in a food processor and blend until finely ground. Transfer to a small bowl and wipe the processor off.
  5. In a clean food processor, add rosemary, lemon zest, thyme, garlic, 2 teaspoons salt and pepper and blend until finely chopped and well combined.
  6. Spread the garlic herb sauce evenly over the pork belly.
  7. Lay the pork loin parallel to the short side of the pork belly. Roll up the belly to wrap the waist and place the roll seam side down.
  8. Place a wire rack on a baking sheet and grease with nonstick spray. Arrange 8 pieces of 30″ (75cm) long kitchen twine on a wire rack, 1.5″ (4cm) apart. Roll the pork, seam side down, through the center of the twine sheet.
  9. Starting with the middle piece, use 2 double knots to tie twine as tightly as possible to the pork roll. Work from the center to the ends to tie the rest of the twine. Cut off excess twine.
  10. Add another ½ cup (120 g) salt to the bowl along with the ground fennel seeds and stir to combine. Sprinkle over pork rolls and rub into skin.
  11. Bake the porchetta for about 3 hours, until an instant-read thermometer inserted in the center reaches 145°F (63°C). Remove from oven.
  12. Increase oven temperature to 450˚F (230˚C). Transfer the pork rolls, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl, skimming off any fat.
  13. Place pork roast on a wire rack on a baking sheet, then return to the oven and roast for another 30 minutes or so, until the skin is bubbly, crisp, and golden brown.
  14. Transfer the porcupine to a cutting board and let it rest for 20 minutes. Remove twine and cut into ½ inch (1 ¼ cm) thick slices. Serve hot and spoon over the pan juices.
  15. enjoy!
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