Porchetta recipe with roast pears | Women's Weekly Food

Name: Porchetta recipe with roast pears | Women's Weekly Food
Total time: 240 min
Ingredients: 3kg piece boneless pork belly, skin on; 2 tablespoons sea salt flakes; 1 tablespoon fennel seeds; 1 bunch oregano, leaves picked; ½ bunch flat-leaf parsley, leaves picked; 2 sprigs rosemary, leaves picked; 4 cloves garlic; olive oil, for rubbing; 1 cup (250ml) dry white wine; 4 beurre bosc pears (920g), halved (if small) or quartered lengthways with stalks intact

www.womensweeklyfood.com.au

This porchetta recipe, roasted until the meat is tender and the skin is crispy, is the perfect dish to delight a crowd.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

3kg piece boneless pork belly, skin on
2 tablespoons sea salt flakes
1 tablespoon fennel seeds
1 bunch oregano, leaves picked
½ bunch flat-leaf parsley, leaves picked
2 sprigs rosemary, leaves picked
4 cloves garlic
olive oil, for rubbing
1 cup (250ml) dry white wine
4 beurre bosc pears (920g), halved (if small) or quartered lengthways with stalks intact