Ease of preparation rating: Medium
Yield: 6-8 servings
Ingredients:
- 5 ½-6 pound (2.5-2.7 kg) fresh pork belly, skin on
- 2 pounds (32 oz) pork loin, centre-cut, deboned
- 2 tablespoons (30 ml) ground black pepper, divided
- 4 tablespoons (60 ml) salt, divided
- ¼ cup (60 ml) fennel seeds
- 3 tablespoons (45 ml) dried sage
- 2 rosemary sprigs, leaves only
- 6 cloves garlic, roughly chopped
- 4 tablespoons (60 ml) extra virgin olive oil
Method:
Lay pork belly out on working surface, skin side down. Slice flesh in cross-hatch pattern, about 1-inch (2.5 cm) apart and 1/3-inch (7 mm) deep. Rub the ground black pepper and 2 tablespoons (30 ml) of salt into flesh. Set pork belly aside.
Toast fennel seeds in a large, dry skillet over medium heat. Transfer to a food processor or mortar and pestle. Add dried sage, rosemary needles, chopped garlic, and extra virgin olive oil to blend or grind to a rough paste. Set aside.
With the pork belly laid out in front of you, skin-side down, spread half of the spice mixture evenly over the flesh, leaving a 1/2-inch (1.25 cm) border.
Cut a deep slit down the length of the pork loin and lay out like an open book on top of the pork belly. Spread the remaining spice mixture, leaving a ½-inch (1.25 cm) border.
Carefully roll the pork belly with pork loin and tie roast with butcher’s twine. Trim ends of pork belly if required. Place roast on wire-rack topped baking sheet in refrigerator, uncovered, overnight.
Allow porchetta to sit out at room temperature for 1 to 2 hours before roasting. Rub porchetta with remaining salt.
Set a rack in the middle of the oven and preheat to 325 F (160 C).
Roast for 3 to 3 ½ hours or until thermometer inserted in the centre reads 140 F (60 C). Increase heat to 450 F (230 C) for the last 20 minutes to crisp up the skin.
Remove porchetta from oven and let sit at room temperature for 30 minutes before serving.
Serve hot or cold.
Buon appetito!
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