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).