Porchetta Sarda

Porchetta Sarda is a traditional Sardinian pork dish, typically made with a whole boneless pork shoulder or belly, seasoned with herbs and spices, and slow-roasted on a spit or in an oven. The meat is cooked until it is tender and juicy and the skin is crispy.

Ingredients:

• 5 lb boneless pork shoulder or belly
• 4 cloves of garlic, minced
• 2 tbsp fennel seeds, crushed
• 2 tbsp chopped rosemary
• 2 tbsp chopped sage
• 2 tbsp chopped thyme
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the garlic, fennel seeds, rosemary, sage, thyme, salt, pepper, and olive oil to make a paste.
3. Using a sharp knife, make small incisions all over the pork and rub the paste into the meat, ensuring it is well coated.
4. Place the pork in a roasting pan and roast in the oven for about 3 hours or until the internal temperature reaches 145°F (63°C) and the skin is crispy.
5. Let the porchetta cool for 10-15 minutes before slicing and serving.
6. Enjoy your Porchetta Sarda!

Note: You can also cook Porchetta Sarda using a spit if you have one.