Porchetta
Traditional Italian porchetta is a labor of love comprised of a pork loin wrapped in a pork belly - and between those is a layer of flavorful ingredients and seasonings. The porchetta, pronounced porketta, is well seasoned and roasted until it develops a beautifully golden and crispy skin.
Servings: 12
Calories: 924kcal
Ingredients
For the herb mixture:
- 8 garlic cloves minced (about 4 teaspoons)
- 1 shallot minced
- 2 tablespoons fresh rosemary minced
- 2 tablespoons fresh sage minced
- 1 tablespoon fennel seeds
- 2- 3 teaspoons orange zest
- 2- 3 teaspoons lemon zest
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 2 tablespoons coarse salt
- 1 teaspoon black pepper
For the porchetta:
- 4-5 pound pork belly pounded to even thickness
- 2 - 3 pound pork loin
- 1 tablespoon coarse salt divided between the loin and the belly skin
Instructions
- In a small mixing bowl, stir the herb mixture ingredients together. Set aside.
- Piece the fatty side of the pork belly all over with a knife. Turn and lightly cross hatch the inside of the pork belly. Then, evenly spread the herb mixture on the inside.
- Season the pork loin with 1/2 tablespoon of coarse salt and black pepper, to taste. Wrap with the pork belly, herb mixture in, and tightly secure with kitchen twine.*
- Using the remaining salt, season the outside of the porchetta with the remaining salt & some black pepper.
- Preheat oven to 500˚F. When the oven is ready, roast the porchetta for 30 minutes.
- Reduce the oven temperature to 300˚F and cook for 1.5 - 2 hours, or until the internal temperature of the pork loin reaches 160˚F.
- If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.
- Remove the roast from the oven and allow it to rest for at least 10 minutes. Remove kitchen twine before slicing.
Nutrition
Calories: 924kcal | Carbohydrates: 2g | Protein: 31g | Fat: 87g | Cholesterol: 156mg | Sodium: 1834mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 4mg