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Porchetta with Lemongrass Lime: 5 Flavorful Steps

Porchetta with Lemongrass Lime
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Porchetta with Lemongrass and Lime Leaf is a deliciously flavored pork dish that’s perfect for special occasions.

Ingredients

Scale
  • 4 to 5 pounds pork belly, skin-on
  • 3 stalks lemongrass, finely chopped
  • 6–8 lime leaves, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • Zest of 2 limes
  • Juice of 1 lime
  • 1 tablespoon sugar (optional)

Instructions

  1. Lay the pork belly skin-side down on a clean surface. Score the meat in a crosshatch pattern, being careful not to cut through the skin.
  2. In a bowl, combine the chopped lemongrass, lime leaves, garlic, salt, black pepper, crushed fennel seeds, rosemary, thyme, olive oil, lime zest, and lime juice. Mix well to form a paste.
  3. Rub the marinade evenly over the pork belly, ensuring it gets into the scored areas. Roll the pork belly tightly and secure it with kitchen twine at intervals.
  4. Place the tied porchetta in a large dish or resealable bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
  5. Preheat your oven to 375°F (190°C).
  6. Place the marinated porchetta on a roasting rack in a baking dish. If desired, sprinkle sugar on top to enhance browning.
  7. Roast for about 2 to 3 hours, or until the skin is crispy and the meat reaches an internal temperature of 145°F (63°C).
  8. Remove the porchetta from the oven and let it rest for 30 minutes before slicing. This allows the juices to redistribute.
  9. Carefully remove the twine and slice the porchetta into thick pieces, showcasing the beautiful layers of meat and fat.

Notes

  • For best results, marinate the pork belly overnight.
  • Adjust seasoning based on your taste preference.
  • Serve with fresh herbs or a side salad.

Nutrition

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