Porchetta Recipe
Italian belly wrapped loin, salsa verde
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Ingredients
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Porchetta
Salsa Verde
Method
Porchetta
- 1
Prepare the pork
Score the skin of the pork belly in a diamond pattern with a sharp knife, cutting through the skin and not through the meat. If not already butterflied, ask your butcher to butterfly the pork loin so it is an even rectangle that will roll easily.
- 2
Dry brine
Pat both the belly and loin dry. Rub 2 tbs kosher salt and 1 tsp black pepper over the pork loin. Rub the remaining 2 tbs kosher salt and 1 tsp black pepper into the interior (meat side) of the belly piece. Place the belly, skin side up, on a tray and refrigerate uncovered for at least 4 hours or overnight to dry the skin (this helps crisping).
- 3
Make herb-garlic filling
In a bowl combine the minced garlic, crushed fennel seeds, lemon zest, chopped parsley, sage, rosemary, dried oregano and olive oil. Mix to a paste. Taste and adjust salt lightly (remember both meats will be salted).
- 4
Assemble
Lay the pork belly skin-side down. Spread the herb-garlic filling evenly over the meat side of the belly. Lay the pork loin in the center lengthwise on top of the filling. Starting at one long edge, roll the belly tightly around the loin to form a snug cylinder with skin on the outside. Tuck ends under, press seams together, and tie at 2–3 inch intervals with kitchen twine (use about 4–5 ties) to maintain shape.
- 5
- 6
Roast
Preheat oven to 230°C (450°F). Place the porchetta on a rack in a roasting pan. Roast at 230°C (450°F) for 30 minutes to start crisping the skin. After 30 minutes, reduce the oven temperature to 160°C (325°F). Add 120 ml white wine or 120 ml water to the bottom of the pan if desired to keep drippings from burning. Continue roasting until an internal temperature of 68–70°C (155–158°F) is reached in the center of the loin (about 1 to 1¼ hours more depending on thickness). Total cooking time will be approx. 90–100 minutes, but use a thermometer for accuracy.
- 7
Rest and finish crisp
Remove from oven and tent loosely with foil. Rest for 20–30 minutes (carryover heat will rise the internal temp a few degrees). If skin needs extra crisping after resting, place under a hot broiler for 3–5 minutes watching carefully to avoid burning.
- 8
Carve
Remove twine. Using a sharp slicing knife, cut into 1/2 inch (1–1.5 cm) slices showcasing the spiral of belly and loin. Serve warm with salsa verde.
Salsa Verde
- 9
Blend or chop
In a food processor combine parsley, mint, capers, anchovies (if using), garlic clove, lemon juice and red wine vinegar. Pulse until finely chopped but still slightly textured.
- 10
Emulsify
With the processor running, stream in the 120 ml extra-virgin olive oil until the mixture emulsifies into a bright green sauce. Alternatively, finely chop all ingredients by hand and whisk in the oil. Season with 1 tsp salt and 1/2 tsp black pepper; adjust acidity with more lemon juice or vinegar to taste.
- 11
Rest
Let the salsa verde rest at room temperature for at least 20 minutes to allow flavors to meld. Can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.