Italian Porchetta – Herb-Stuffed Roast Pork Belly A celebratory centerpiece from central Italy, Porchetta is pork belly rolled with garlic, rosemary, and fennel, roasted to create juicy meat and crispy skin. Ingredients (Serves 6–8): * 2kg pork belly, skin-on, boneless * 6 garlic cloves, minced * 2 tbsp fennel seeds * 2 tbsp fresh rosemary, chopped * Zest of 1 lemon * Salt, pepper, olive oil Instructions: 1. Score skin and season pork belly with garlic, herbs, lemon zest, salt, and pepper. 2. Roll tightly and tie with butcher’s twine. 3. Roast at 160°C (320°F) for 2.5 hours. Increase to 230°C (450°F) for last 30 minutes to crisp skin. 4. Rest before slicing. Serve with roasted potatoes or crusty bread. Italian Tip: Porchetta is often served cold in sandwiches at street markets (panino con porchetta).