Porchetta

By hmp13

by The Bon Appétit Test Kitchen

Ingredients

• 1 5–6-pound piece fresh pork belly, skin on
• 1 (trimmed) 2–3-pound boneless, center-cut pork loin
• 3 tablespoons fennel seeds
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons minced fresh sage
• 1 tablespoon minced fresh rosemary
• 3 garlic cloves, minced
• Kosher salt
• 1/2 orange, seeded, thinly sliced

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Preparation

Put belly skin side down; arrange
loin in center. Roll belly around loin
so the short ends of the belly meet.
If any of the belly or loin overhangs,
trim meat. Unroll; set loin aside.

Toast fennel seeds and red
pepper flakes in a small skillet over
medium heat until fragrant, about
1 minute. Tip spices into a bowl; let
cool. Finely grind spices in a spice
mill and transfer to a small bowl,
along with the sage, rosemary, and
garlic; set fennel mixture aside.

Assemble porchetta according
to steps 1-5.

Refrigerate roast, uncovered,
for 1–2 days to allow skin to air-dry;
pat occasionally with paper towels.

Let porchetta sit at room temperature
for 2 hours. Preheat oven
to 500°F. Season porchetta with
salt. Roast on rack in baking sheet,
turning once, for 40 minutes. Reduce
heat to 300°F and continue
roasting, rotating the pan and turning
porchetta occasionally, until an
instant-read thermometer inserted
into center of meat registers 145°F,
1 1/2–2 hours more. If skin is not yet
deep brown and crisp, increase heat
to 500°F and roast for 10 minutes
more. Let rest for 30 minutes. Using
a serrated knife, slice into 1/2" rounds.

To assemble:

1. Set belly skin side down.
Using a knife, score the belly flesh
in a checkerboard pattern 1/3"
deep so roast will cook evenly.

2. Flip belly skin side up. Using a
paring knife, poke dozens of 1/8"-deep
holes through skin all over belly.
Don't be gentle! Keep poking.

3. Using the jagged edge of a meat
mallet, pound skin all over for
3 minutes to tenderize, which will
help make skin crispy when roasted.

4. Turn belly and generously salt
both it and loin; rub both with fennel
mixture. Arrange loin down middle
of belly. Top with orange slices.

5. Roll belly around loin; tie crosswise
with kitchen twine at 1/2" intervals.
Trim twine. Transfer roast to a wire
rack set in a rimmed baking sheet.

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