Porchetta in Florentine style

6 servings

360 minutes

Florentine porchetta is a true masterpiece of Italian cuisine, embodying the aromas of Tuscany and a passion for impeccable meat. This pork roll infused with spices, fresh herbs, and hints of orange achieves a delightful crispy crust and juicy, tender texture inside. Traditionally prepared for festive feasts and street markets, it is served as appetizing slices wrapped in crispy bread or simply as a main dish with a side. The roasted spices, tender meat, and light citrus tang create a harmony of flavors that awaken gastronomic memories of sunny Italy. This recipe requires patience but ultimately yields not just a dish but a culinary delight that conveys the spirit of Tuscan hospitality.

Energy value per serving

• Calories: 4721.2
• Proteins: 114.6g
• Fats: 475.9g
• Carbohydrates: 7.9g

Ingredients

• Pork belly: 4 kg
• Pork loin: 2 kg
• Fennel seeds: 20 g
• Red chilli pepper: 20 g
• Sage: 20 g
• Freshly chopped rosemary: 10 g
• Garlic: 8 clove
• Sea salt: to taste
• Oranges: 0.5 pc

Cooking steps

1. Toast fennel seeds and red pepper flakes in a small pan over medium heat for about a minute. Transfer the spices to a bowl and let cool.

   Required ingredients:

   • Fennel seeds: 20 g
   • Red chilli pepper: 20 g

2. Then finely grind them in a mortar with rosemary, sage, and garlic. Place the brisket skin side down and make cuts 1 cm deep in a checkerboard pattern.

   Required ingredients:

   • Freshly chopped rosemary: 10 g
   • Sage: 20 g
   • Garlic: 8 cloves

3. Now turn the meat skin side up and make random cuts every 2 cm around the perimeter. Take a mallet or kitchen hammer and pound the meat well for 3 minutes. This will make it tender and juicy, and the crust crispy.

4. Turn the meat skin side down again. Generously spread the spice and salt mixture over the entire brisket and loin.

   Required ingredients:

   • Sea salt:  to taste
   • Fennel seeds: 20 g
   • Red chilli pepper: 20 g
   • Freshly chopped rosemary: 10 g
   • Sage: 20 g
   • Garlic: 8 cloves

5. Place the pork in the center of the brisket, top with orange slices, and wrap everything with meat like a roll. Tie tightly with kitchen twine and place on a baking sheet.

   Required ingredients:

   • Pork loin: 2 kg
   • Oranges: 0.5 piece

6. Let the meat 'rest' at room temperature for 2 hours. Preheat the oven to 200 degrees.

7. Bake on a tray, turning occasionally, for 40 minutes. Reduce the temperature to 150 degrees and continue baking, turning the meat periodically, for 1.5-2 hours. Check the meat with a kitchen thermometer: if the temperature is 68 degrees, it is ready. If the crust is still not browned, increase the temperature to 200 degrees and bake for another 10 minutes.

   Required ingredients:

   • Pork belly: 4 kg

8. Let the meat cool for about half an hour. Slice the roll into 2 cm wide pieces.