Porchetta Recipe
sauteed spinach, sharp provolone, roasted garlic aioli
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Porchetta
Preheat your oven to 300°F (150°C). Score the pork belly skin in a crisscross pattern. In a bowl, mix the rosemary, sage, garlic (minced), salt, and black pepper. Rub this mixture all over the pork belly, including under the skin. Roll the pork belly tightly and tie it with kitchen twine.
- 2
Roast the Porchetta
Place the rolled pork belly on a rack in a roasting pan. Roast for about 3 hours, or until the internal temperature reaches 190°F (88°C). Increase the oven temperature to 475°F (245°C) and roast for an additional 20-30 minutes until the skin is crispy.
- 3
Sauté the Spinach
In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
- 4
Make the Roasted Garlic Aioli
In a mixing bowl, combine mayonnaise with the roasted garlic (squeezed from the head). Mix well until smooth. Season with salt to taste.
- 5
Assemble the Dish
Slice the porchetta and serve it warm with sautéed spinach, sharp provolone cheese, and a generous dollop of roasted garlic aioli on the side.