Low Carb Porchetta

Indulge in the rich, aromatic flavors of this Low Carb Porchetta, a show-stopping roast that combines tender pork belly and pork loin wrapped in a fragrant herb crust. Perfectly seasoned with a blend of garlic, rosemary, thyme, sage, and fennel seeds, this porchetta features crispy golden skin and juicy, flavorful meat. With just 40 minutes of prep time and a slow roasting process, this keto-friendly main dish is ideal for special occasions or Sunday dinners. The zesty addition of lemon zest and a touch of red pepper flakes elevate the taste profile, ensuring a bold, unforgettable bite in every slice. Serve alongside roasted vegetables or a crisp green salad for a satisfying low-carb feast that’s as impressive as it is delicious.

Nutriscore Rating: 42/100

Prep Time:40 mins

Cook Time:180 mins

Total Time:220 mins

Servings: 8

Ingredients

• 3 pounds Pork belly
• 1.5 pounds Pork loin
• 12 Garlic cloves
• 1 tablespoon Fennel seeds
• 2 tablespoons Fresh rosemary
• 1 tablespoon Fresh thyme
• 1 tablespoon Fresh sage
• 2 tablespoons Salt
• 2 teaspoons Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Lemon zest
• 0.5 teaspoons Crushed red pepper flakes
• 0 as needed Kitchen twine

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Place the pork belly skin-side down on a cutting board. Score the meat in a diamond pattern, being careful not to cut through the skin.

Step 3

Using a mortar and pestle, crush the fennel seeds, garlic, rosemary, thyme, and sage to form a rough paste.

Step 4

Add the salt, black pepper, olive oil, lemon zest, and red pepper flakes to the paste. Mix well.

Step 5

Spread about one-third of the herb paste over the scored flesh side of the pork belly.

Step 6

Place the pork loin at the edge of the pork belly, rolling the belly tightly around the loin. If necessary, trim the loin so it fits the belly.

Step 7

Generously spread the remaining herb mixture all over the outside of the roll, including the skin.

Step 8

Tie the roll at 1-inch (2.5 cm) intervals using kitchen twine to secure the shape.

Step 9

Place the rolled porchetta onto a wire rack set inside a rimmed baking sheet.

Step 10

Roast in the preheated oven for approximately 2.5 to 3 hours, or until the meat is tender and a thermometer inserted into the center of the roast reads 145°F (63°C).

Step 11

Increase the oven temperature to 450°F (230°C) and roast for an additional 25-30 minutes, or until the skin is crispy and golden brown.

Step 12

Remove the porchetta from the oven and let it rest for 20 minutes before slicing.

Step 13

Cut the kitchen twine and slice the porchetta into thick rounds to serve.

Nutrition Facts

Serving size	(2163.7g)

Amount per serving	% Daily Value*
Calories	9045.6

Total Fat 845.6g	0%
Saturated Fat 301.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1517.3mg	0%
Sodium 15590.3mg	0%
Total Carbohydrate 21.4g	0%
Dietary Fiber 6.5g	0%
Total Sugars 0.2g
Protein 314.8g	0%

Vitamin D 0IU	0%
Calcium 390.5mg	0%
Iron 15.0mg	0%
Potassium 4947.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.0%

Protein: 14.1%

Carbs: 1.0%