Ease of Preparation: Medium
Time of Preparation: 1.5 hours, plus 24 hours drying time
Yield: 8 portions
Ingredients:
Porchetta:
- 4 tablespoons (60 ml) fennel seeds
- 4 tablespoons (60 ml) dried, loose-packed chamomile tea
- 3 tablespoons (45 ml) minced fresh sage, finely chopped
- 3 tablespoon (45 ml) minced fresh rosemary, finely chopped
- 5 garlic cloves, minced
- 8 anchovy fillets, finely chopped
- ¾ cup (180 ml) olive oil, plus more for applying the salt rub
- 1 5–6-pound (2.3-2.7 kg) piece fresh pork belly, skin on (an approximately 12-inch/30 cm square section)
- 2 1-pound (454 g) pork tenderloins
- Salt and pepper
- 2 tablespoons (30 ml) coarse salt
- 1 teaspoon (5 ml) baking soda
Grilled Broccolini and Potatoes:
- 1-2 large potatoes, blanched and sliced
- 1-2 bunches broccolini, trimmed lightly
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
- 1 lemon, zest and juice
Method:
For the Porchetta:
Toast fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer the spices to a small bowl and let cool.
Coarsely grind fennel and chamomile in a spice mill and transfer to a small bowl.
Make a spice-herb paste by combining the ground spices with sage, rosemary, anchovies, garlic, and olive oil.
Lay the pork belly skin-side-down on a work surface and score the flesh with a series of long cuts.
Season well with salt and pepper.
Generously spread the spice-herb paste over the pork belly, making sure to rub some into the slits.
Season the tenderloins with salt and place in the center of the pork belly, lengthwise.
Roll the belly tightly around the tenderloins (with the unseasoned skin on the outside) and tie well with butcher’s twine to create a pork roast.
Wipe the outside of the roast clean and place onto a rack set over a pan. Refrigerate, uncovered for 24 hours to dry.
Remove the roast from the refrigerator and rub evenly with 1-2 tablespoons (15-30 ml) of olive oil.
Combine the coarse salt and baking soda, then rub the mixture over the skin, making sure it is applied evenly and generously.
Let the seasoned roast stand at room temperature for 30 minutes before cooking.
Preheat the oven to 325 F (160 C).
Place into a baking sheet fitted with a wire rack and roast, uncovered, for 4 ½ hours, or until the juices run clear when the skin is pierced with a knife.
Turn oven to 425 F (220 C) and cook pork roast for 20-25 minutes or until the skin blisters.
Remove from oven and allow to rest for 20 minutes.
For the Grilled Broccolini and Potatoes:
While the meat is resting, grill the broccolini. Preheat grill or grill pan to medium high heat.
In a bowl, combine the broccolini and potatoes with oil and lemon zest, season with salt and pepper, and toss to coat.
Grill the dressed broccolini and potatoes for 1-2 minutes, per side, until lightly charred and tender, keep warm.
To Serve:
When the pork roast has rested, remove the twine and use a serrated knife to slice into ½ inch (1.25 cm) thick rounds.
Transfer the rounds to a serving platter or serving dishes.
Spritz the grilled broccolini and potatoes with lemon juice and add to the platter or plates.
Serve immediately.