Porchetta
Ingredients:
- Pork belly: 4 pounds
- Pork Tenderloins: 2 each
- Fennel Pollen: 2 tablespoons
- Fennel fronds: 1 cup
- Orange zest: zest of 2 oranges
- Garlic: 4 cloves
- Dry rosemary: 2 tablespoons
- Dry sage: 2 tablespoons
- Calabrian crushed chiles: 1 tablespoon
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
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Steps:
- Preheat the oven to 325°F (165°C).
- In a small bowl, combine the fennel, garlic, rosemary, sage, chili paste, salt, and black pepper to make the seasoning mixture.
- Place the pork belly on a cutting board, skin side down. Score the meat with a sharp knife, making shallow cuts in a crisscross pattern.
- Rub the seasoning mixture all over the pork belly, making sure to get it into the cuts.
- Roll the pork belly around the pork tenderloins, then tie it securely with kitchen twine.
- Place the porchetta on a rack in a roasting pan and roast in the preheated oven for 2 hours, or until the internal temperature reaches 160°F (71°C).
- Remove the porchetta from the oven and let it rest for 10 minutes before slicing.
- For extra-crispy skin, increase the oven temperature to 450°F (230°C) for the last 15 minutes of cooking.
