Porchetta with Whole Seed Mustard

Whole Seed Mustard

Whole Seed Mustard

8 oz $12.95

  • Moderate
  • 4.25 Hours
  • Serves 10-12


  • 1 whole boneless pork belly, 12-15 pounds
  • 2 tablespoons whole black peppercorns
  • 3 tablespoons whole fennel seed
  • 2 bunches green onions
  • 1 pound fennel
  • 1 tablespoon crushed red pepper
  • 1 jar American Spoon Whole Seed Mustard
  • kosher salt and olive oil as needed


  • 1. Toast peppercorns and fennel seed in a sauté pan for about two minutes. Roughly crush in a spice grinder. Chop green onions and fennel pounds. Place a few tablespoons of oil in the sauté pan and add fennel and onion. Cook over medium-high heat until soft, about ten minutes. Add crushed spices, crushed red pepper and cherry mustard. Sauté for an additional minute. Remove from heat and cool.
  • 2. While aromatics cool, place pork belly skin-side down. Score the flesh diagonally with cuts about 1 inch apart.
  • 3. Season the pork with salt and rub the aromatic mixture into the scored belly, then roll the belly into a tight log. Tie the roast tightly with kitchen twine, spacing the strings about 1 inch apart.
  • 4. Preheat the oven to 300 degrees. Place pork in a large roasting pan and roast, basting with pan drippings every half hour. Continue cooking until a knife can be inserted into pork with very little resistance, about four hours total.
  • 5. Increase oven temperature to 500 degrees and cook until skin is crisp and blistered, 20 to 30 minutes longer. Remove from oven and rest for 15 minutes before slicing.
  • 6. Serve with American Spoon® Whole Seed Mustard as a condiment.
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