Porchetta Umbra

From Umbria’s hills, porchetta is the rolled pork roast that turns market days into shared feasts. Garlic, rosemary, and fennel perfume butterflied shoulder, tied tight and roasted until the skin crackles.

Serves 10 · 30 min prep · 240 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 5 lb boneless pork shoulder or belly-loin, butterfliedMeat
• 6 cloves garlicProduce
• 1/4 cup fresh rosemaryProduce
• 1 tbsp fennel pollen or fennel seedSpices
• 2 tbsp saltSpices
• 1 tbsp black pepperSpices
• 1/2 cup white winePantry
• 2 tbsp olive oilPantry

Instructions

1. 1Make a paste of garlic, rosemary, fennel, salt, and pepper.
2. 2Rub into the pork; roll and tie tightly skin out.
3. 3Roast low then finish high for crackling, basting with wine.
4. 4Rest well; slice thin. Serve with bread salad or greens.