Porchetta

Ingredients

Pork belly with skin

2-3 pounds

Pork loin

2-3 pounds

Olive oil

1/4 cup

Fresh rosemary, chopped

2 tablespoons

Fennel seeds, crushed

2 teaspoons

Garlic, minced

5 cloves

Salt

2 teaspoons

Black pepper

1 teaspoon

Kitchen twine

for tying the roast

Instructions

1. Preheat your oven to 500°F (260°C).
2. Score the skin of the pork belly in a crisscross pattern with a sharp knife, taking care not to cut into the meat. This helps to render the fat and create a crispy skin.
3. In a bowl, combine the crushed fennel seeds, chopped rosemary, minced garlic, salt, black pepper, and olive oil to create a fragrant rub.
4. Generously apply the rub all over the pork loin and the inside of the pork belly, ensuring it is well coated for maximum flavor.
5. Place the pork loin on top of the pork belly and roll it up tightly, ensuring the skin is on the outside.
6. Using kitchen twine, tie the roll securely at intervals to maintain its shape during cooking.
7. Position the rolled porchetta on a rack in a roasting pan to allow for even cooking and place in the preheated oven.
8. Roast for 30 minutes to achieve a crispy skin, then reduce the oven temperature to 300°F (150°C).
9. Continue roasting for approximately 3 hours, or until the internal temperature reaches 160°F (70°C). Use a meat thermometer for accuracy.
10. Once cooked, remove the porchetta from the oven and allow it to rest for 20 minutes before slicing. This resting period helps the juices redistribute throughout the meat, ensuring each slice is tender and juicy.