Porchetta falsa

Time 3 hours 40 minutes
Yields Serves 12 to 14
Porchetta falsa

Grind the peppercorns, fennel seeds and salt in a spice grinder or coffee grinder to a fine powder.


Pat the roast dry with a paper towel and carefully score the skin into diamond shapes.


Mince the garlic and rub it over the surface of the roast. Pat the spice mixture generously over the entire surface, both skin and meat portions. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours.


Cook according to the master recipe.

A real porchetta is made from a whole suckling pig. But this flavoring combination of fennel seeds and lots of pepper makes a more than adequate stand-in. Season the pork generously, but you won’t need all of the seasoning mix. Store any that is leftover in a tightly covered jar.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.