Porchetta with Cheesy Chard and Leek Stuffing

Ingredients

• 1 (4-pound) pork loin
• 2 1/2 teaspoons fennel seeds, crushed
• 2 teaspoons finely chopped fresh rosemary
• 5 1/2 teaspoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 3 tablespoons extra-virgin olive oil
• 1 (2-ounce) can anchovy fillets, drained
• 1/4 teaspoon crushed red pepper
• 2 large leeks, white and light green parts only, thinly sliced (about 3 cups)
• 6 large garlic cloves, minced (about 2 tablespoons)
• 4 cups stemmed and chopped Swiss chard (about 8 ounces)
• 1 tablespoon grated lemon zest (about 2 lemons)
• 3 ounce Parmigiano-Reggiano cheese, finely grated (about 1 cup)
• 1 1/4 pounds skinless pork belly, sliced into 1/4-inch-thick strips, or thick-cut bacon

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag