Porchetta Roll Roast on Fennel Vegetables – Italian Pork and Herb Roll Roast

Wash the meat, pat dry. Cut into a roll roast (or have the butcher make it). Spread out on the work surface.

Coarsely grind the fennel seeds with pepper and 1 teaspoon salt. Strip the herbs off the stalks and roughly chop them, peel off the garlic cloves and cut into thin slices. Spread the fennel-pepper mixture evenly on the meat, then spread the herbs evenly on top and finally spread the garlic slices on top. Roll up the roast and tie it with kitchen twine or silicone tape.

Peel and halve the shallots, clean the fennel and cut into wedges - the latter not too thin, otherwise it can burn easily. Coarsely crush the garlic cloves with a knife.

Preheat the oven to 180 ° C. Heat 3 tablespoons of olive oil in a pan or a roasting pan on the stove and fry the roast all over, remove.

Fry the vegetables, pressed garlic cloves and herbs in the remaining olive oil for a few minutes. Deglaze with pastis and white wine. Bring to a boil. Put the vegetables in a casserole dish (or leave them in the roasting pan), place the roast on it and cook in the oven for about 45 minutes (pork belly about 90 minutes) on the middle rack, pouring over the gravy again and again when the liquid has evaporated and pour in after the stock.

When the cooking time is over, take the roast out of the oven and let it rest for a few minutes. Then cut open and serve with the fennel.

Go with rosemary potatoes, roast potatoes and ciabatta.