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PORCHETTA

cook:

8 h

Picture for PORCHETTA

3,843,876 views  For a different kind of holiday roast, you can make a wildly impressive porchetta. It's great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.

4 Servings

US

original

metric

INGREDIENTS

For the Porchetta Roast

For the Porchetta Roast

large piece of pork belly (about 1/2 per person)

1 pound large piece of pork belly (about 1/2 per person)

Grated nutmeg

Grated nutmeg

Orange zest

Orange zest

Sage, finely chopped

Sage, finely chopped

Rosemary, finely chopped

Rosemary, finely chopped

Fennel fronds (or fennel seeds)

Fennel fronds (or fennel seeds)

Toasted pine nuts

Toasted pine nuts

Kosher salt

Kosher salt

Black pepper

Black pepper

Chili flakes

Chili flakes

garlic cloves, crushed

12 garlic cloves, crushed

For the Porchetta Sandwich

For the Porchetta Sandwich

Leftover porchetta (recipe above)

Leftover porchetta (recipe above)

Focaccia or another sturdy bread

Focaccia or another sturdy bread

Salsa verde (recipe below)

Salsa verde (recipe below)

Arugula

Arugula

For the Italian Salsa Verde

For the Italian Salsa Verde

packed fresh parsley

1 cup packed fresh parsley

Zest and juice of  lemon

1 Zest and juice of lemon

capers, drained

2 tbsp capers, drained

Splash of white wine vinegar

Splash of white wine vinegar

anchovies, finely minced

2 anchovies, finely minced

fresh garlic, roughly chopped

2 ½ cloves fresh garlic, roughly chopped

1/1/2 high quality olive oil

cup 1/1/2 high quality olive oil

Chili flakes

Chili flakes

Salt

Salt

Black pepper

Black pepper

DIRECTIONS

1.

For the Porchetta Roast

1.

Remove the skin of the pork belly that will be inside the roll. Click the image above to watch the episode and see how I did it.

large piece of pork belly (about 1/2 per person)

1 pound large piece of pork belly (about 1/2 per person)

2.

Deeply score the meat inside the belly with cuts roughly two inches apart and about an inch deep. Do it in both directions to make a cross hatch pattern.

3.

Trim the edges of pork belly to make a perfect rectangle.

4.

Time to spice things up. Use the spices according to your preference and how big your roast is. I added grated nutmeg, orange zest, sage, rosemary, fennel fronds, toasted pine nuts, salt, black pepper, red pepper flakes, and crushed garlic.

Grated nutmeg

Grated nutmeg

Orange zest

Orange zest

Sage, finely chopped

Sage, finely chopped

Rosemary, finely chopped

Rosemary, finely chopped

Fennel fronds (or fennel seeds)

Fennel fronds (or fennel seeds)

Toasted pine nuts

Toasted pine nuts

Kosher salt

Kosher salt

Black pepper

Black pepper

Chili flakes

Chili flakes

garlic cloves, crushed

12 garlic cloves, crushed

5.

Press the seasonings into the cuts you slit and make sure it’s all evenly distributed.

6.

Roll up the roast as tight as you can. Using a sharp knife, make lots of lateral cuts on the outside of the roast - just deep enough that they go through the skin, but not so deep that they go into the fat.

7.

Tie the roast with butcher’s twine every 2-3 inches.

8.

Place the roast on a rack set in a wire-rimmed baking sheet. Refrigerate overnight uncovered.

9.

Line your baking sheet with foil, and put the wire rack and roast back inside. Set your oven to 250°F. Insert a temperature probe into the thickest part of the roast so you can monitor it.

10.

Roast slow and low for 3-8 hours, depending on the size of your roast. You’re waiting on it to hit an internal temperature of 160°F.

11.

Carefully remove from the oven - there will be a lot of liquid fat!

12.

Crank the oven up to 500°F. Put the roast back in and keep a close eye on it to make sure it doesn’t burn.

13.

Let rest for 30 minutes before slicing.

14.

For the Porchetta Sandwich

1.

Slice porchetta as thinly as you can.

Leftover porchetta (recipe above)

Leftover porchetta (recipe above)

2.

Stack sliced porchetta on top of a piece of focaccia or another robust bread.

Focaccia or another sturdy bread

Focaccia or another sturdy bread

3.

Spread salsa verde (recipe below) on top.

Salsa verde (recipe below)

Salsa verde (recipe below)

4.

Top with a big handful of arugula.

Arugula

Arugula

5.

Secure with skewers, slice and serve!

6.

For the Salsa Verde

1.

Combine the ingredients in a food process or immersion blender bowl. Chop everything up, but don’t totally puree it so that the sauce has some texture.

packed fresh parsley

1 cup packed fresh parsley

Zest and juice of  lemon

1 Zest and juice of lemon

capers, drained

2 tbsp capers, drained

Splash of white wine vinegar

Splash of white wine vinegar

anchovies, finely minced

2 anchovies, finely minced

fresh garlic, roughly chopped

2 ½ cloves fresh garlic, roughly chopped

1/1/2 high quality olive oil

cup 1/1/2 high quality olive oil

Chili flakes

Chili flakes

2.

Taste for seasoning and add salt/pepper as needed.

Salt

Salt

Black pepper

Black pepper

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