Imagine a culinary masterpiece that combines the rich, succulent flavors of Italian tradition with an irresistible bacon-wrapped exterior that promises to transform your dinner table into a gourmet experience. This Bacon Wrapped and Stuffed Porchetta isn't just a meal—it's a show-stopping centerpiece that will have your guests talking for weeks. Prepare to embark on a mouthwatering journey that marries tender pork belly, aromatic herbs, and crispy bacon in a dish that's both rustic and refined.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lb pork belly
- 1 lb ground pork
- 8 oz bacon
- 2 tbsp fennel seeds
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- Salt and pepper to taste
- Kitchen twine for tying
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help render the fat from the pork belly and ensure the porchetta is tender and flavorful.
- Start by preparing the pork belly. Lay the pork belly skin-side down on a clean surface. If necessary, trim any excess fat, but leave a good layer to keep the meat moist during cooking.
- In a large mixing bowl, combine the ground pork, minced garlic, chopped rosemary, fennel seeds, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Spread the ground pork mixture evenly over the pork belly, leaving about an inch of space around the edges. Be generous with the filling for maximum flavor.
- Starting from one end, carefully roll the pork belly tightly around the filling to form a log shape. Try to keep the filling inside as you roll.
- Once rolled, use kitchen twine to tie the porchetta securely at intervals of about 1-2 inches. This will help maintain its shape during cooking.
- Next, wrap the porchetta in the bacon slices, overlapping them slightly to cover the entire surface. This will add flavor and help keep the meat moist.
- Season the outside of the bacon-wrapped porchetta with additional salt and pepper to taste. This will enhance the flavor of the finished dish.
- Place the wrapped porchetta on a roasting rack in a baking dish or on a sheet pan. This allows the fat to render off and the porchetta to cook evenly.
- Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 160°F (70°C) and the bacon is crispy. You may want to check on it occasionally and baste with the rendered fat for added moisture.
- Once cooked, remove the porchetta from the oven and let it rest for at least 15-20 minutes. This allows the juices to redistribute and makes for easier slicing.
- After resting, carefully remove the kitchen twine and slice the porchetta into thick pieces. Serve warm with your choice of sides, and enjoy your delicious bacon-wrapped and stuffed porchetta!
Tips
- Temperature is Key: Use a meat thermometer to ensure the internal temperature reaches 160°F for perfect doneness.
- Prep Work Matters: Take your time when rolling and tying the porchetta to ensure a tight, even shape that will cook uniformly.
- Fat is Flavor: Don't trim too much fat—it helps keep the meat moist and adds incredible richness to the dish.
- Resting is Crucial: Always let the porchetta rest after cooking to allow juices to redistribute, ensuring each slice is incredibly tender.
- Bacon Wrapping Technique: Overlap bacon slices slightly to create a complete, crispy exterior that locks in moisture.
- Herb Freshness: Use fresh rosemary and fennel seeds for the most vibrant flavor profile.
- Make Ahead: This dish can be prepared a day in advance and slowly roasted before serving, making it perfect for entertaining.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 2g
Protein: 45g
Fat: 52g
Saturated Fat: 18g
Cholesterol: 160mg
