Paleo Porchetta

Transform your dinner table with this flavor-packed Paleo Porchetta, a stunning centerpiece that's sure to impress. This recipe combines juicy pork belly and tender pork loin rolled together with a vibrant herb paste made from garlic, fresh rosemary, thyme, sage, toasted fennel seeds, and a hint of lemon zest. A pinch of red pepper flakes adds a subtle kick, while overnight refrigeration ensures optimal crispy skin. Perfectly roasted to golden perfection, this gluten-free, paleo-friendly dish offers a mouthwatering fusion of savory, aromatic flavors with an irresistible crunch. Ideal for special occasions or indulgent weeknight feasts, this porchetta pairs beautifully with roasted vegetables or a fresh side salad.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 10

Ingredients

• 5 pounds Pork belly
• 2 pounds Pork loin
• 6 pieces Garlic cloves, minced
• 3 tablespoons Fresh rosemary
• 3 tablespoons Fresh thyme
• 2 tablespoons Fennel seeds
• 2 tablespoons Fresh sage
• 2 tablespoons Sea salt
• 1 tablespoon Black pepper
• 2 tablespoons Olive oil
• 1 whole Zest of lemon
• 1 teaspoon Red pepper flakes

Directions

Step 1

Lay the pork belly skin-side down on a clean work surface. Score the meat with a sharp knife in a crisscross pattern, being careful not to cut through to the skin.

Step 2

Place the pork loin on a board and lay it over the scored pork belly, ensuring it fits well within the width of the belly.

Step 3

In a small frying pan over medium heat, toast the fennel seeds until fragrant, about 3 minutes. Crush them using a mortar and pestle or spice grinder.

Step 4

In a bowl, combine the minced garlic, rosemary, thyme, sage, toasted fennel seeds, sea salt, black pepper, olive oil, lemon zest, and red pepper flakes. Mix well to create a herb paste.

Step 5

Rub the herb paste evenly over the inner surface of the pork belly and onto the pork loin.

Step 6

Roll the pork belly around the pork loin tightly and secure it with kitchen twine at 1-inch intervals.

Step 7

Refrigerate the rolled porchetta uncovered overnight to allow flavors to develop and skin to dry, resulting in a crispier finish.

Step 8

Preheat your oven to 450°F (240°C).

Step 9

Place the porchetta on a wire rack set inside a roasting pan and roast for 30 minutes in the preheated oven.

Step 10

Reduce the oven temperature to 325°F (165°C) and continue roasting for an additional 3 to 3.5 hours, until the internal temperature reaches 145°F (63°C). The skin should be golden and crispy.

Step 11

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

Step 12

Remove the kitchen twine, slice, and serve warm.

Nutrition Facts

Serving size	(3287.7g)

Amount per serving	% Daily Value*
Calories	14303.5

Total Fat 1359.6g	0%
Saturated Fat 487.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 2349.6mg	0%
Sodium 16188.7mg	0%
Total Carbohydrate 21.8g	0%
Dietary Fiber 10.5g	0%
Total Sugars 0.9g
Protein 461.4g	0%

Vitamin D 0IU	0%
Calcium 557.9mg	0%
Iron 22.7mg	0%
Potassium 7171.5mg	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: 86.4%

Protein: 13.0%

Carbs: 0.6%