Making pork porchetta is a delicious and flavorful Italian dish that involves rolling and roasting a seasoned pork belly with herbs and aromatics. Here's a basic recipe to guide you through the process of making pork porchetta:
Ingredients:
- 4-5 pounds (1.8-2.3 kg) boneless pork belly, skin-on
- 1 tablespoon fennel seeds
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 garlic cloves, minced
- Zest of 1 lemon
- Salt and freshly ground black pepper
- Olive oil
Instructions:
Prepare the pork belly: Lay the pork belly skin-side down on a cutting board. Using a sharp knife, score the skin in a criss-cross pattern (about 1/4 inch deep) to help render the fat and create a crispy crackling.
Season the pork: In a mortar and pestle or spice grinder, crush the fennel seeds to release their flavor. In a small bowl, combine the crushed fennel seeds, chopped rosemary, sage, thyme, minced garlic, lemon zest, and a generous amount of salt and black pepper. Mix everything together to create a fragrant herb rub.
Season and roll the pork: Drizzle olive oil over the pork belly and rub it all over the meat and skin. Then, evenly spread the herb rub over the entire surface of the meat, making sure to coat the meat side thoroughly. Roll up the pork belly tightly and tie it securely with kitchen twine.
Refrigerate and marinate: Place the rolled and tied pork belly on a baking tray or in a large dish, and refrigerate it uncovered for at least 8 hours or preferably overnight. This allows the flavors to meld and permeate the meat.
Preheat the oven: Remove the pork from the refrigerator and let it sit at room temperature for about an hour. Meanwhile, preheat your oven to 375°F (190°C).
Roast the porchetta: Place the pork porchetta on a roasting rack inside a roasting pan to allow air to circulate around the meat. Roast it in the preheated oven for about 2 to 2 1/2 hours, or until the internal temperature reaches 160°F (71°C) and the skin is crispy and crackling.
Rest and serve: Once the pork porchetta is fully cooked, remove it from the oven and let it rest for about 15-20 minutes before carving. This resting period allows the juices to redistribute within the meat, resulting in a moist and tender porchetta. Slice it into rounds and serve as desired.
Optional Step - Crisping the Skin: If the skin hasn't crisped up enough during roasting, you can briefly broil the porchetta under the broiler for a few minutes. Keep a close eye on it to avoid burning, as the skin can brown quickly.
Pork porchetta is a delectable dish that can be served as a main course with side dishes or sliced thinly for sandwiches. The aromatic herbs and crispy crackling create a memorable dining experience. Enjoy!