Porchetta
Porchetta (pronounced porketta) is typical street food in Italy (sliced and served on bread), but it is found more and more on menus in restaurants. Porchetta - a roast consisting of loin wrapped within pork belly - takes time to prepare, but it is well worth the effort! Tenderizing the outer skin of the belly, then allowing the skin to air dry for about 24 hours results in a crispy, "crackling" outer layer. The inner fat of the belly keeps the loin moist and juicy. When the porchetta is sliced and served, you get a trifecta of flavors and textures: a crispy outer skin; an unctuous and fatty belly; and a succulent, juicy loin.
In this preparation (based on recipes from both Bon Appetit and Saveur), we use the fragrant and very flavorful addition of fennel pollen. This potent herb should be used sparingly as it is potent, but the flavor is imparts is like no other! It can be difficult to find in stores, so we buy ours on Amazon (you can order here).
Total Steps
12
Ingredients
9
Tools Needed
13
Ingredients
- 1 orange, thinly sliced and seeds removed
- 3 garlic cloves, minced
- Kosher salt
- 1 tablespoons fresh rosemary, minced
- 1 teaspoons fennel pollen
- 2 tablespoons crushed red pepper flakes
- 3 tablespoons fennel seeds, crushed
- 1 trimmed 2-3-pound boneless, center-cut pork loin
- 1 5-6-pound piece fresh pork belly, skin on
Instructions
Step 1
Put the pork belly skin side down and arrange the pork loin in the center. Roll the belly around the loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim the meat. Unroll; set the loin aside.
Step 2
In a small skillet over medium heat, toast the fennel seeds and red pepper flakes until fragrant. Transfer to a small bowl; set aside and let cool. Once cooled, grind the fennel seeds and pepper flakes in a spice mill or with a mortar and pestle. Transfer back to the small bowl and add fennel pollen, rosemary, and garlic; set the fennel mixture aside.
Step 3
Set the belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3 inch deep so the roast will cook evenly.
Step 4
Flip the belly skin side up. Using a paring knife, poke dozens of 1/8 inch-deep holes through the skin all over the belly.
Step 5
Using the jagged edge of a meat mallet, pound the skin all over.
Step 6
Turn the belly and generously salt both it and the loin; rub both with the fennel mixture. Arrange the loin down the middle of the belly and top with orange slices.
Step 7
Roll the belly around the loin; tie crosswise with kitchen twine at 1/2 inch intervals. Trim the twine. Transfer the roast to a wire rack set in a rimmed baking sheet.
Step 8
Refrigerate the roast, uncovered, to allow the skin to dry; pat occasionally with paper towels.
Step 9
After 1-2 days, remove the porchetta from the refrigerator and let it sit at room temperature.
Step 10
Preheat oven to 500°F.
Step 11
Season the porchetta with salt. Roast on the rack in the baking sheet, turning once. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into the center of the meat registers 145°F. If the skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more.
Step 12
Let the porchetta rest. Using a serrated knife, slice into 1/2 inch rounds.