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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