Recipe courtesy of Valerie Bertinelli
Crispy Roasted Porchetta
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- Level: Intermediate
- Total: 1 day 3 hr (includes dry-brining time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1627
- Total Fat
- 166 g
- Saturated Fat
- 60 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 30 g
- Cholesterol
- 225 mg
- Sodium
- 738 mg
- Level: Intermediate
- Total: 1 day 3 hr (includes dry-brining time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1627
- Total Fat
- 166 g
- Saturated Fat
- 60 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 30 g
- Cholesterol
- 225 mg
- Sodium
- 738 mg
Ingredients
Directions
- Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
- Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
- Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
- Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.
