Porchetta with Fennel Pollen & Salsa Verde
- Yield
- 15 sandwiches / 10–12 generous portions
May 29, 2026 · Version 1 · Main Course
Skin-on pork belly is rolled with fennel, garlic, and herbs, roasted gently, then finished at high heat for crisp crackling. Serve with salsa verde and fennel slaw.
Preparation
Scaling basis: Pork Belly · 3000 g
PHASE A — PREPARE THE PORK BELLY
Ingredient Uses
- Pork belly
Use skin-on belly; butterfly into a flat rectangle.
- Quantity
- 3000 g
- Scaling
- 100.00%
- Salt
Use kosher salt; reserve a pinch for the herb paste.
- Quantity
- 45 g
- Scaling
- 1.50%
Method
- Butterfly the skin-on pork belly as needed into a flat rectangle. Score the meat side lightly in a shallow crosshatch pattern; do not pierce the skin.
- Reserve a pinch of the measured kosher salt for the herb paste and season the meat side with the remainder.
Principles
- Salt diffusion — Seasoning the meat before the long uncovered rest gives salt time to penetrate.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| seasoned-belly | Seasoned pork belly | Flat, scored, salted belly with intact skin. |
PHASE B — POUND THE HERB STUFFING
Ingredient Uses
- Garlic
Pound into the paste.
- Quantity
- 30 g
- Scaling
- 1.00%
- Rosemary leaves
Use fresh leaves.
- Quantity
- 10 g
- Scaling
- 0.33%
- Sage leaves
Use fresh leaves.
- Quantity
- 15 g
- Scaling
- 0.50%
- Flat-leaf parsley
Chop for the paste.
- Quantity
- 30 g
- Scaling
- 1.00%
- Lemon zest
Fold into the paste.
- Quantity
- 10 g
- Scaling
- 0.33%
- Fennel seeds
Toast lightly.
- Quantity
- 12 g
- Scaling
- 0.40%
- Fennel pollen
Fold into the paste.
- Quantity
- 3 g
- Scaling
- 0.10%
- Black pepper
Use coarsely ground pepper.
- Quantity
- 10 g
- Scaling
- 0.33%
- Chili flakes
Pound with the spices.
- Quantity
- 4 g
- Scaling
- 0.13%
- Olive oil
Loosen the herb paste.
- Quantity
- 20 g
- Scaling
- 0.67%
Method
- Toast the fennel seeds lightly until fragrant. Pound them with the black pepper and chili flakes until coarse.
- Add the garlic and reserved pinch of salt; pound into a rough paste. Add the rosemary and sage and bruise thoroughly.
- Fold in the flat-leaf parsley, lemon zest, fennel pollen, and olive oil to make a loose aromatic paste.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Mortar pounding | Coarse spice and herb paste | Bruise herbs and release their aromatics. |
Principles
- Aromatic extraction — Toasting and pounding fennel and herbs releases their volatile aromas.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| herb-stuffing | Herb stuffing | Loose fennel, garlic, and herb paste for the belly. |
PHASE C — ROLL AND DRY BRINE
Method
- Rub the herb stuffing evenly over the meat side of the seasoned pork belly.
- Roll tightly into a cylinder with the skin facing outward and tie securely every 2–3 cm.
- Set uncovered on a rack over a tray and refrigerate for 12–24 h.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Rolling and tying | Skin outward; ties every 2–3 cm | Hold the belly in a compact cylinder for even roasting and slicing. |
| Dry brining | Uncovered on a rack; refrigerated 12–24 h | Let seasoning penetrate and dry the skin. |
Principles
- Crackling dehydration — Exposing the skin during the chilled rest helps it blister in the final roast.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Seasoned pork belly | Roll all of seasoned-belly around the stuffing. |
| Herb stuffing | Spread all of herb-stuffing over the meat side. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| tied-porchetta | Tied porchetta | Dry-brined roll with the skin facing outward. |
PHASE D — LOW ROAST AND REST
Method
- Preheat the oven to 145 C. Put the tied porchetta on a rack over a roasting tray.
- Roast until the centre reaches 58–60 C, approximately 2.5–3.5 h.
- Rest for at least 30–45 min. For next-day service, cool, then chill uncovered overnight.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Low roasting | 145 C oven; approximately 2.5–3.5 h; 58–60 C internal | Bring the roll to the source’s target internal temperature. |
Principles
- Fat rendering — Gentle heat begins releasing belly fat before the high-heat finish.
- Collagen conversion — The long, gentle roast softens the rolled belly.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Tied porchetta | Roast all of tied-porchetta. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| low-roasted-porchetta | Low-roasted porchetta | Rested roll ready for final crisping. |
PHASE E — CRISP THE SKIN
Method
- Bring the low-roasted porchetta toward room temperature for 60 min.
- Heat the oven to 250 C. Roast for about 25–40 min until the skin blisters and crackles, rotating as needed.
- Rest for 15 min before slicing.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| High-temperature crisping | 250 C oven; approximately 25–40 min | Blister the dry skin into crackling. |
Principles
- Crackling dehydration — Dry skin and intense heat build a crisp surface.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Low-roasted porchetta | Crisp all of low-roasted-porchetta. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| crisp-porchetta | Crisp porchetta | Rested roast with blistered skin for slicing. |
PHASE F — MAKE THE SALSA VERDE
Ingredient Uses
- Flat-leaf parsley
Finely chop.
- Quantity
- 80 g
- Scaling
- 2.67%
- Garlic
Finely chop.
- Quantity
- 10 g
- Scaling
- 0.33%
- Anchovy fillets
Finely chop.
- Quantity
- 15 g
- Scaling
- 0.50%
- Capers
Finely chop.
- Quantity
- 20 g
- Scaling
- 0.67%
- Dijon mustard
Stir into the salsa.
- Quantity
- 10 g
- Scaling
- 0.33%
- Lemon juice
Brighten the salsa.
- Quantity
- 30 g
- Scaling
- 1.00%
- Red wine vinegar
Brighten the salsa.
- Quantity
- 20 g
- Scaling
- 0.67%
- Olive oil
Combine with chopped ingredients.
- Quantity
- 120 g
- Scaling
- 4.00%
- Salt
Adjust to taste.
- Quantity
- As needed
- Scaling
- —
- Black pepper
Adjust to taste.
- Quantity
- As needed
- Scaling
- —
Method
- Finely chop the parsley, garlic, anchovy fillets, and capers.
- Combine with Dijon mustard, lemon juice, red wine vinegar, and olive oil.
- Adjust with salt and black pepper; hold cool until service.
Principles
- Aromatic extraction — Chopping the herbs and aromatics releases flavour into the sauce.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| salsa-verde | Salsa verde | Bright herb sauce for the sliced pork. |
PHASE G — MAKE FENNEL SLAW AND SERVE
Ingredient Uses
- Fennel bulb
Shave thinly.
- Quantity
- 400 g
- Scaling
- 13.33%
- Lemon juice
Dress just before serving.
- Quantity
- 40 g
- Scaling
- 1.33%
- Olive oil
Dress just before serving.
- Quantity
- 30 g
- Scaling
- 1.00%
- Flat-leaf parsley
Use parsley, or mint instead.
- Quantity
- 10 g
- Scaling
- 0.33%
- Salt
Season the slaw.
- Quantity
- As needed
- Scaling
- —
- Focaccia
Use enough for up to 15 sandwiches.
- Quantity
- As needed
- Scaling
- —
Method
- Toss the shaved fennel with lemon juice, olive oil, parsley or mint, and salt immediately before serving.
- Slice the crisp porchetta into thick slabs with a serrated knife or cleaver.
- Serve on focaccia with salsa verde and fennel slaw.
Principles
- Acid balance — Lemon in the slaw cuts through the richness of the roast.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Crisp porchetta | Slice all of crisp-porchetta for service. |
| Salsa verde | Serve salsa-verde with the sliced pork. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Skin is leathery | Skin was wet, pierced, or finished too cool | Dry uncovered for 12–24 h, avoid piercing, and finish at 250 C until blistered. |
| Slices fall apart | Roll was tied loosely or cut too soon | Tie every 2–3 cm under firm tension and rest at least 15 min after crisping. |
| Herb stuffing tastes muted | Aromatics were not bruised or seasoning did not diffuse | Pound into a coarse paste and keep the 12–24 h dry-brine window. |