Module 3 · Meat & Poultry
Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde
Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde is a keto dinner with 2.2 g net carbs, 47 g protein and 134 g fat per serving (1403 kcal). It serves 6 and takes 3 hours 45 minutes in total.
Pork belly rolled around its loin with fennel seed, garlic, rosemary and lemon, dried overnight and roasted slowly under shattering crackling, carved into thick rounds with a sharp salsa verde.
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Allergens in this Ketogeni recipe: fish. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 45 min · Total time: 3 h 45 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 2.2 g |
| Protein | 47 g |
| Fat | 134 g |
| Energy | 1403 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2000 g organic skin-on pork belly with the loin attached, boned
- 24 g fine sea salt
- 2 tbsp fennel seeds, toasted and crushed
- 6 piece organic garlic cloves, finely chopped
- 2 tbsp rosemary, finely chopped
- 1 piece organic lemon, finely grated zest only
- 1 tsp black pepper, freshly cracked
- 40 g flat-leaf parsley, for the salsa verde
- 20 g capers, rinsed
- 4 piece anchovy fillets in olive oil
- 1 piece small organic garlic clove, for the salsa verde
- 90 ml extra-virgin olive oil
- 20 ml organic lemon juice
Step-by-step method
- Score and season. Lay the pork skin-side up and score the skin finely with a very sharp blade, through the skin but not into the meat. Turn it over and lightly score the meat side. Rub the meat with the fennel seed, garlic, rosemary, lemon zest, pepper and two-thirds of the salt.
- Roll and tie. Roll the belly tightly around the loin so the skin is on the outside, and tie it with cotton butcher's twine at 2 cm intervals.
- Dry overnight. Rub the remaining salt into the skin and set the roll on a rack over a tray, uncovered, in the fridge for 12–24 hours. The skin will dry and tighten — the secret to crackling that shatters.
- Blast. Bring the pork to room temperature for an hour. Roast on a rack in a roasting tin at 220 °C / 430 °F (fan 200 °C) until the skin starts to blister and puff, 30 minutes.
- Slow roast. Lower the oven to 160 °C / 320 °F (fan 140 °C) and roast until the centre reads 70 °C / 158 °F, about 2½ hours. If any of the skin is still leathery, turn the oven up to 230 °C for the last 10 minutes and watch it closely.
- Salsa verde. Chop the parsley, capers, anchovies and garlic together by hand until fine, then stir in the olive oil and lemon juice. Season and set aside so the flavours meld.
- Rest and carve. Rest the porchetta for 20 minutes, snip off the twine and carve into thick rounds with a serrated knife, each with its spiral of herbs and a crown of crackling. Serve with the salsa verde.
Variations
- Weigh substitutions and recalculate nutrition before serving.
Storage
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Questions and answers
How many net carbs are in Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde?
One serving has 2.2 g net carbohydrates, 47 g protein and 134 g fat (1403 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde ahead, store or freeze it?
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Which allergens are in Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde?
It contains fish, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Porchetta with Crackling, Fennel-Garlic Rub and Salsa Verde?
Yes. Weigh substitutions and recalculate nutrition before serving.