Porchetta Recipe

Preparation and Cooking

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern. In a bowl, mix together minced garlic, fennel seeds, salt, black pepper, and olive oil. Rub this mixture all over the pork belly, making sure to get it into the scored skin.

2. 2

   Stuff the Pork

   Take the fennel sausage and remove it from its casing. Spread the sausage meat evenly over the pork belly, then roll the pork belly tightly into a log. Tie it with butcher's twine to secure it. Place the rolled porchetta on a roasting rack in a roasting pan.

3. 3

   Roast the Porchetta

   Roast the porchetta in the preheated oven for about 3 hours, or until the internal temperature reaches 145°F (63°C) and the skin is crispy.

4. 4

   Prepare the Potatoes

   While the pork is roasting, toss the diced potatoes with olive oil, salt, and pepper. After the porchetta has been roasting for about 1 hour, add the potatoes to the roasting pan. Continue to roast until both the porchetta and potatoes are cooked and crispy.

5. 5

   Cook the Rapini

   In the last 15 minutes of cooking, bring a pot of salted water to a boil. Add the rapini and blanch for about 2-3 minutes, then drain and toss with olive oil, lemon juice, lemon zest, and red pepper flakes.

6. 6

   Serve

   Once the porchetta is done, let it rest for 15 minutes before slicing. Serve with roasted potatoes and sautéed rapini on the side.