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PORCHETTA

Name: PORCHETTA
Cook time: 28800 s
Total time: 28800 s
Yield: 4 Servings
Ingredients: For the Porchetta Roast; 1 pound large piece of pork belly (about 1/2 per person); Grated nutmeg; Orange zest; Sage, finely chopped; Rosemary, finely chopped; Fennel fronds (or fennel seeds); Toasted pine nuts; Kosher salt; Black pepper; Chili flakes; 12 garlic cloves, crushed; For the Porchetta Sandwich; Leftover porchetta (recipe above); Focaccia or another sturdy bread; Salsa verde (recipe below); Arugula; For the Italian Salsa Verde; 1 cup packed fresh parsley; 1 Zest and juice of lemon; 2 tbsp capers, drained; Splash of white wine vinegar; 2 anchovies, finely minced; 2 1/2 cloves fresh garlic, roughly chopped; cup 1/1/2 high quality olive oil; Chili flakes; Salt; Black pepper

cook:

8 h

3,878,941 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

original

metric

INGREDIENTS

For the Porchetta Roast

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

Grated nutmeg

Orange zest

Sage, finely chopped

Rosemary, finely chopped

Fennel fronds (or fennel seeds)

Toasted pine nuts

Kosher salt

Black pepper

Chili flakes

12 garlic cloves, crushed

For the Porchetta Sandwich

Leftover porchetta (recipe above)

Focaccia or another sturdy bread

Salsa verde (recipe below)

Arugula

For the Italian Salsa Verde

1 cup packed fresh parsley

1 Zest and juice of lemon

2 tbsp capers, drained

Splash of white wine vinegar

2 anchovies, finely minced

2 ½ cloves fresh garlic, roughly chopped

cup 1/1/2 high quality olive oil

Chili flakes

Salt

Black pepper

DIRECTIONS

For the Porchetta Roast

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.

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

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.

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

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

Orange zest

Sage, finely chopped

Rosemary, finely chopped

Fennel fronds (or fennel seeds)

Toasted pine nuts

Kosher salt

Black pepper

Chili flakes

12 garlic cloves, crushed

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

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.

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

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

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

Slice porchetta as thinly as you can.

Leftover porchetta (recipe above)

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

Focaccia or another sturdy bread

Spread salsa verde (recipe below) on top.

Salsa verde (recipe below)

Top with a big handful of arugula.

Arugula

Secure with skewers, slice and serve!

For the Salsa Verde

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.

1 cup packed fresh parsley

1 Zest and juice of lemon

2 tbsp capers, drained

Splash of white wine vinegar

2 anchovies, finely minced

2 ½ cloves fresh garlic, roughly chopped

cup 1/1/2 high quality olive oil

Chili flakes

Taste for seasoning and add salt/pepper as needed.

Salt

Black pepper

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