AuthorJulia ForesekCategoryItalian, Main Course, Slow Cooked & Braised DishesDifficultyIntermediatePrepare the Pork Belly: Lay the pork belly skin-side down. If the pork belly is not already scored by your butcher, make shallow cuts in a diamond pattern. This helps the seasonings penetrate the meat.
Season: In a small bowl, mix the garlic, rosemary, sage, fennel seeds, lemon zest, red pepper flakes, salt, and pepper with a little olive oil to form a paste. Rub this mixture all over the inside (meat side) of the pork belly and over the pork loin.
Assemble the Porchetta: Place the seasoned pork loin in the center of the pork belly. Roll the pork belly around the loin so that the fat side is out and the skin is on the outside. Tie the roast securely with kitchen twine at 1-inch intervals.
Chill: Refrigerate the porchetta, uncovered, for at least 12 hours, or overnight. This helps dry out the skin, which will make it crispier when cooked.
Roast: Preheat your oven to 500°F (260°C). Place the porchetta on a wire rack in a roasting pan. Roast for 40 minutes, then reduce the oven temperature to 300°F (150°C) and continue roasting for 2 to 2.5 hours, until the internal temperature reaches 145°F (63°C) and the skin is crispy.
Rest and Serve: Let the porchetta rest for at least 20 minutes before carving. Slice into rounds to serve.
Ingredients
Directions
Prepare the Pork Belly: Lay the pork belly skin-side down. If the pork belly is not already scored by your butcher, make shallow cuts in a diamond pattern. This helps the seasonings penetrate the meat.
Season: In a small bowl, mix the garlic, rosemary, sage, fennel seeds, lemon zest, red pepper flakes, salt, and pepper with a little olive oil to form a paste. Rub this mixture all over the inside (meat side) of the pork belly and over the pork loin.
Assemble the Porchetta: Place the seasoned pork loin in the center of the pork belly. Roll the pork belly around the loin so that the fat side is out and the skin is on the outside. Tie the roast securely with kitchen twine at 1-inch intervals.
Chill: Refrigerate the porchetta, uncovered, for at least 12 hours, or overnight. This helps dry out the skin, which will make it crispier when cooked.
Roast: Preheat your oven to 500°F (260°C). Place the porchetta on a wire rack in a roasting pan. Roast for 40 minutes, then reduce the oven temperature to 300°F (150°C) and continue roasting for 2 to 2.5 hours, until the internal temperature reaches 145°F (63°C) and the skin is crispy.
Rest and Serve: Let the porchetta rest for at least 20 minutes before carving. Slice into rounds to serve.