Porchetta

By CheeseDiva

Ingredients

• 3 tbsp. lemon zest
• 2 tbsp. crushed fennel seeds
• 12 cloves garlic, finely chopped
• 1 12–14-lb. skin-on pork belly
• 1 3–5-lb. trimmed pork loin
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tsp. baking soda

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

1. Mix lemon zest, fennel seeds, and garlic in a small bowl. Follow our

2. Transfer meat, still wrapped, to a rimmed baking sheet fitted with a rack. Let come to room temperature, about 2 hours. Heat oven to 325˚ and arrange oven rack in bottom third of oven. Cook porchetta until an instant-read thermometer inserted into center of roast reads 130˚, about 3 hours. Carefully remove foil and plastic wrap from roast and pat dry. Rub baking soda on skin. Set oven to broil and continue cooking porchetta, turning frequently, until skin is crisp all over, about 20 minutes.

My father in law, from Le Marche, made porchetta for many Sunday dinners. In looking over your recipe, he added rosemary and large amounts of black pepper. He cooked it covered until the last few hours when he removed the foil, and the skin became quite crispy. No baking soda needed, but will try one of the days. He roasted his porchetta at 275 degrees for 6-8hrs, making it fall off the bone at time of serving. Very important to slowly cook pork at low temperatures for several hours to achieve the best results. Happy eating!

Excellent recipe/technique, as good as pork trucks in Umbria. Added 3 Tbsp rosemary 1 tbsp sage, and 1 of thyme. Used a 10# pork belly with skin on and a 4# loin cut lengthwise, because belly was too narrow otherwise. Perfectly cooked within recommended time (be sure to take out of refrig 2 hrs before). The plastic wrap is a good trick, not a drop of fat in pan, very tender. Used soda on only half but the half without became blisters that popped and tore the skin apart, wish there was a way to do this without the baking soda's metallic taste.

DISAPPOINTED!!!!! Followed the recipe to a T. Couple things happened that I would change and caution others on. First, the plastic wrap trick did create a very moist meat, but there was a tiny bit of melting - a small section of the plastic wrap was seared onto the skin. Second, putting baking soda on the skin was a TOTAL BUST!! The metallic taste was unbearable and we had to literally slice the entire crispy skin off the porchetta. I don't know about you, but one of the biggest reasons to make this style of porchetta is for the crispy skin! i was devastated. i gave 3 stars b/c the pork itself was quite moist and delicious. i will make it again, but without the baking soda.

I buy a pork shoulder with skin on and remove the bone. I rub the inside and outside with salt, pepper and a great deal of wild fennel powder. Add 4 cloves of garlic (skin on and crushed), hot or sweet red and green peperoncino. Roll it and tie with butcher's cord. Cook in a preheated 350 degree oven for 2 to 2 1/2 hours. The skin is so crispy, to die for. One of my family favorites.

I followed the recipe except I added 2 tbsp rosemary and 1 tbsp of thyme. Roasted at 350 for 2 1/2 hours, then unwrapped the porchetta, laid potatoes under the rack, added olive oil and some white wine and then roasted at 400 for another hour ( turning occasionally). No broiler. No baking soda. Not super cripy, but really moist and great flavor.