# Porchetta with Spring Garlic, Fennel, and Potatoes - Made In

This show-stopping rolled pork belly roast is infused with rosemary, fennel, and orange and cooked until tender in Tom Colicchio’s Carbon Steel Roasting Pan.

Porchetta is rolled pork belly. It’s going to be fatty… so fatty it should be served with a side of Lipitor. So don’t complain that it’s fatty. That’s also why it’s delicious. Some porchetta is made skin-on and crisped by drizzling hot oil over the skin so it puffs up like a chicharrón. That is incredibly difficult to achieve at home. When I make porchetta, I get my pork belly with the skin removed and then let it rest in the fridge overnight, so the surface dries out a bit (and the herbs rubbed inside infuse it). The result is as impressive as it is simple to make. As it roasts, the pork’s juices baste the vegetables in the Carbon Steel Roasting Pan.



This recipe is shared with permission from _Why I Cook_ by Tom Colicchio (Artisan, 2024).

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URL: https://madeincookware.com/recipes/porchetta-spring-garlic-fennel-potatoes