Delicious porchetta recipe. Start this recipe at least 24 hours ahead. It’s a lot of work, but well worth it for a special occasion.
Start this recipe at least 24 hours ahead. It’s a lot of work, but worth it for a special occasion.
1 (5-6 lbs.) piece Pork belly with skin on - it should long enough and wide enough to wrap around the pork loin.
1 (2-3 lbs.) Pork loin, boneless center cut
3 TBS. Fennel seeds
2 TBS. Red pepper flakes
2 tsp. Rubbed Sage
2 tsp. Mediterranean oregano
1 tsp. Rosemary
3 minced Garlic cloves
Coarse Sea Salt
1/2 Orange, seeded and thinly sliced
Prep the meat and spices:
Put pork belly skin side down, arrange pork loin in center. Check to make sure that the short ends of the belly meet when rolled around the loin -- trim if necessary. Unroll and set loin aside.
Toast Fennel Seeds and Red Pepper Flakes in small skillet over medium heat until fragrant, about 1 minute. Let cool. Finely grind Fennel Seeds and Red Pepper Flakes and mix in a small bowl with the Sage, Oregano, Rosemary and Garlic.
To assemble roast:
Set belly skin side down. Score the belly flesh with a knife in a checkerboard pattern 1/3" deep.
Flip pork belly skin side up. Using a small knife, poke dozens of 1/8" deep holes through skin all over. Take your frustrations out on the pork belly.
Using a meat mallet with a jagged edge, pound skin all over for 3 minutes (more frustration vetting!) (this helps to make the skin crispy).
Turn belly skin side down, generously salt the pork belly and the pork loin. Rub both with spice/garlic mixture. Arrange pork loin down middle of belly, top with orange slices.
. Roll belly around loin, tie crosswise with kitchen twine at ½” intervals. Trim twine. Put roast on a wire rack set in a rimmed baking sheet.
Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry, patting occasionally with paper towels.
Roast the Porchetta:
Take porchetta out of refrigerator and let sit at room temperature for 2 hours. Preheat oven to 500◦ F. Season porchetta with Salt. Roast on rack in baking sheet, turning once, for 40 minutes.
Reduce heat to 300◦ F and continue roasting, rotating the pan and turning porchetta occasionally, until instant read thermometer registers 145◦ F, approximately 1-1 ½ hours more. If skin is not crispy and brown, increase heat back to 500 and roast for 10 minutes more. Let rest for 30 minutes. Use a serrated knife to cut into rounds.