Porchetta (Roasted Pork Roll)

Porchetta

Traditionally, porchetta is prepared by butchering a pig so that the loin is still attached to the belly, with bones removed from each. After rubbing with salt, garlic, and fragrant herbs, belly and rind are rolled together into a cylindrical log and slow roasted. While the fatty outer rind turns crisp and crackling, it also seals moisture into the lean meat. With its origins in central Italy, porchetta is one of a select list of dishes identified by Italy’s Ministry of Food and Agriculture as having distinctive cultural significance. It is often served on special occasions. Recipe Servings: Serves 6–8

Prep Time

15 minutes
+ 8 hours resting

Cook Time

4 hours 30 minutes

Total Time

12 hours 45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 whole, boneless, rind-on pork belly (6–8 lb/3.2–4 kg)
1 Tbsp (30 ml) whole black peppercorns
1 1/2 Tbsp (22 ml) whole fennel seed
1 1/2 tsp (7.5 ml) red chili pepper
1/4 cup (6 g) fresh rosemary leaves, finely chopped
2 tsp (10 ml) fresh sage leaves, finely chopped
Zest of 1 lemon, grated
6 cloves garlic, grated or mashed
1/4 cup (60 ml) extra virgin olive oil
2 Tbsp (30 ml) salt

Directions

On a cutting board, use a sharp knife to score skin and fat covering pork. The cuts should be about 1 inch (2.5 cm) apart, forming a diamond pattern. Take care not to cut into meat.
With a food processor, or a mortar and pestle, mash peppercorns, fennel seed, chili pepper, rosemary, sage, lemon, garlic, and salt. Add olive oil and mash or pulse into a paste.
Use both hands to rub paste thoroughly all over pork. With kitchen twine, tightly tie pork at around 2-inch (5-cm) intervals, then transfer to a large baking dish. Cover with plastic and refrigerate for at least 6 hours (or overnight).
Remove pork from fridge 2 hours before cooking, and let it sit at room temperature.
Preheat oven to 450°F (230°C) and transfer pork to a baking sheet. Roast pork for 30 minutes before lowering heat to 325°F (170°C) and cooking for another 3–4 hours, pausing to baste at 30-minute intervals.
The porchetta is done when a knife inserted into the meat encounters no resistance. Remove roast from oven and let it sit at room temperature for around 20 minutes before cutting into thick slices and serving.