Roast Pork with Fennel Seed (Porcetta) is a traditional Italian recipe (originating in Umbria) for a dish of rolled belly pork stuffed with a fennel seed and garlic paste which is then roasted and served with vegetables. The full recipe is presented here and I hope you enjoy this classic Italian version of: (Roast Pork with Fennel Seed) Porcetta.
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This recipe is inspired by Umbrian street food, where the combination of pork and fennel is a very common (and very delicious one). Indeed, pork and fennel go so well together that it's surprising this marriage is not observed more often.
Ingredients:
1 belly of pork
2 tbsp fennel seeds
1 tsp fresh rosemary leaves
1/4 tsp fresh thyme leaves
10 garlic cloves
sea salt and black pepper to taste
Method:
Score the skin of the pork with a sharp knife then remove any ribs from the underbelly (but reserve) and remove the skin in one piece (this is critical). Add the fennel seeds to a pestle and mortar and pound to a powder. Add the garlic and form a paste. Then add the other herbs and pound in along with plenty of seasoning. Use this mixture to spread over the de-skinned meat then put the skin back on top of the paste. Roll this up (with the skin on the outside) and secure with string.
Drizzle a little oil in the bottom of a roasting tin, add the pork bones on top of this and then palace the rolled belly of pork on top. Place in an oven pre-heated to 135°C and cook for two hours. Leave the meat to rest for at least half an hour then transfer to a serving plate.
Carve into Swiss-roll-style rings and serve with roast potatoes and vegetables
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