Pork Belly Porchetta
This impressive Italian roast features pork belly rolled with aromatic herbs and slow-roasted until the skin turns golden and crispy. The key is a two-day process: first, the belly is seasoned with a paste of garlic, fennel seeds, fresh rosemary, sage, and thyme, then rolled and left uncovered in the fridge overnight. The next day, it's roasted low and slow until the meat is tender and juicy, while the skin turns into delicate crackling.
Ingredients
- 1 8-10 lbs skin-on pork belly
- 2 tbsp kosher salt for scoring the skin
For the Herb Paste
- 6 cloves garlic minced
- 2 tablespoons fresh rosemary leaves finely chopped
- 2 tablespoons fresh sage leaves finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fennel seeds toasted and ground
- 1 tablespoon black peppercorns ground
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
- Zest of 1 lemon
Instructions
- Preparation (Day Before)
- Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Space cuts about 1/2 inch apart.
- Flip the pork belly skin-side down. If needed, butterfly the thicker parts to create an even rectangle.
- Mix the herb paste by mixing all paste ingredients in a bowl and mixing well.
- Spread the herb paste evenly over the meat side (not the skin), getting into all the crevices.
- Starting from the long side, tightly roll the pork belly like a jelly roll, keeping the skin on the outside.
- Tie the roll with butcher's twine at 1-inch intervals.
- Place on a wire rack set in a baking sheet, uncovered, and refrigerate overnight. This helps dry the skin for better crackling.
- Cooking (Day Of)
- Remove porchetta from refrigerator 2 hours before cooking to come to room temperature.
- Preheat oven to 450°F (230°C).
- Rub additional kosher salt into the scored skin.
- Place porchetta on a roasting rack in a roasting pan.
- Roast at 450°F for 30 minutes to start crisping the skin.
- Reduce temperature to 300°F (150°C) and continue roasting for about 2-3 hours more, or until internal temperature reaches 145°F (63°C).
- Let rest for 30 minutes before slicing.