We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Porchetta Roast
Autumn 2015
Porchetta is traditionally served sandwiched between buns, but there’s no reason not to enjoy it as the centrepiece, without buns, of a sit-down dinner complete with sides. The recipe makes for leftovers, so you’ll have an opportunity to turn it into sandwiches the next day. Fennel pollen is a stunningly delicious spice available from specialty spice retailers, and online at amazon.com.
Serves 10 with leftovers
⅓ cup (80 mL) chopped rosemary
3 tbsp (45 mL) chopped sage
1 tbsp (15 mL) ground fennel seed
¼ cup (60 mL) fennel pollen
1 tbsp (15 mL) dried chili flakes
Finely grated zest of 2 lemons
⅓ cup (80 mL) extra virgin olive oil
16 cloves garlic, peeled and finely chopped
1 boneless pork belly, skin-on, about 16 x 12 inches (40 x 30 cm), 6 lbs (2.7 kg)
1 pork loin, about 12 inches long (30 cm), 3½ lbs (1.75 kg)
Salt and coarsely ground black pepper
1 In a small bowl, stir together rosemary, sage, fennel seed and pollen, chili flakes and lemon zest; drizzle oil over and stir in garlic to form a paste. Set aside.
2 Place pork belly skin-side down on a cutting board. Using a sharp knife, score flesh in a large diamond-shape pattern. Turn belly over so that it is skin-side up. Using a small paring knife, pierce the skin in regular 1-inch (2.5-cm) intervals (this helps the skin crack and makes for easier slicing once roasted). Turn skin-side down again, season flesh generously with salt and pepper and half of the herb paste; set aside.
3 Butterfly the pork loin by holding the blade of a large slicing knife parallel to the board and cutting along the length of the loin, leaving one side of loin intact. Unfold to open like a book. Season with salt and pepper and spread remaining spice paste over loin. Centre the loin on top of belly.
4 Roll pork into a 12-inch-long (30-cm) cylinder and tie snugly with twine at 1-inch (2.5‑cm) intervals. Season skin generously with salt and transfer to refrigerator, uncovered, to air-dry for at least 1 day and as long as 3 days.
5 Preheat oven to 500°F (260°C).
6 Arrange pork, seam-side down, on a rack in a large roasting pan. Cover bottom of pan with ½ inch (1 cm) water to prevent smoking, and roast for 40 minutes. Reduce temperature to 275°F (140°C) and continue roasting until a thermometer inserted into centre of roast reaches 140°F (60°C), 2 to 2½ hours longer.
7 Remove to a board and tent with foil; let stand 30 minutes. Slice into ½-inch-thick (1‑cm) slices with a sharp serrated knife to serve.
Serves 10 with leftovers
