Provençal Porchetta Recipe

Introduction to Provençal Porchetta

Provençal Porchetta is a delightful twist on the traditional Italian pork roast, infused with the flavors of the Provence region in France. Traditionally, Porchetta is a savory, fatty, and moist boneless pork roast. In this version, we incorporate aromatic herbs and the sun-kissed essence of Provence to deliver an extraordinary culinary experience.

History of Porchetta

Porchetta has its origins deeply rooted in Italian culinary traditions, particularly in central Italy. It has been enjoyed since ancient times, with rich flavors that were meant to preserve the meat and enhance its natural taste. Over time, the recipe has evolved, incorporating regional herbs and spices to amplify the distinct flavors. Our Provençal Porchetta brings a unique aromatic profile by adding herbs like thyme, rosemary, and lavender.

Ingredients

• Pork Belly - 2 kg
• Olive Oil - 50 ml
• Garlic - 6 cloves, minced
• Thyme - 2 tablespoons, fresh
• Rosemary - 2 tablespoons, fresh
• Lavender - 1 teaspoon, dried
• Salt - to taste
• Black Pepper - to taste
• Fennel seeds - 2 teaspoons, crushed
• Lemon zest - 1 tablespoon
• White Wine - 100 ml

Preparation

Begin by laying out the pork belly skin-side down on a clean surface. Score the flesh with a sharp knife in a crosshatch pattern to help the marinade penetrate the meat. Rub the pork generously with salt and black pepper.

Herb Mixture

In a small bowl, combine the minced garlic, thyme leaves, rosemary, lavender, crushed fennel seeds, and lemon zest. Add a generous amount of olive oil to form a paste. Spread this mixture evenly over the scored side of the pork belly.

Rolling the Porchetta

Carefully roll the seasoned pork belly into a cylinder, ensuring the skin is facing outwards. Use kitchen twine to tie the roll tightly at 2-inch intervals. This helps maintain its shape during cooking and ensures even flavor distribution.

Cooking Process

Preheat the oven to 160°C (320°F). Place the rolled pork on a roasting rack in a baking dish. Pour the white wine into the dish to keep the meat moist and enhance its flavor.

Roasting

Transfer the dish to the oven and roast for approximately 3 hours. Use a cooking timer to ensure accurate cooking time. The internal temperature of the pork should reach around 73°C (163°F) to ensure it is cooked through.

Crisping the Skin

Once cooked, increase the oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes. This step crisps the skin, creating a crunchy texture that contrasts beautifully with the tender meat. Keep an eye on it to prevent burning.

Serving Provençal Porchetta

Allow the porchetta to rest for at least 20 minutes after removing it from the oven. This resting period redistributes the juices within the meat, enhancing flavor and keeping it moist.

Slice the porchetta into thick rounds and serve with roasted vegetables or a fresh salad that complements the rich flavors. Consider adding a side of roasted potatoes seasoned with thyme and olive oil or a refreshing tomato and lemon salad.

Enjoying Provençal Porchetta

This dish is perfect for special occasions, family gatherings, or any time you want to indulge in a gourmet meal. Paired with a glass of chilled white wine, it captures the essence of Provençal cooking and delivers a tasteful journey right to your table. Relish the robust flavors that speak of tradition and innovation in harmony.