Roman Italian · Italy

Porchetta di Ariccia

Name: Porchetta di Ariccia
Total time: 100 min
Yield: 6 servings
Cuisine: Roman Italian
Ingredients: 1.5 kg pork belly; 2 cloves garlic, minced; 1 tbsp rosemary; 1 tbsp thyme; 1 tbsp oregano; 1 tbsp salt; 1/2 tbsp black pepper; 1/4 cup olive oil

A traditional Roman pork roast seasoned with herbs and garlic, slow-roasted until crispy and juicy.

100 minutes6 servings

Method

Preheat oven to 200°C (390°F).
Mix garlic, herbs, salt, and pepper. Rub into pork belly.
Drizzle with olive oil and place on roasting pan.
Roast for 1 hour 30 minutes, then let rest 10 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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