Porchetta Recipe

Porchetta Directions

1. 1

   Prepare the Pork

   In a bowl, mix the rosemary, thyme, minced garlic, fennel seeds, salt, and black pepper. Rub this mixture all over the pork belly, making sure to coat it evenly. Roll the pork belly tightly and tie with kitchen twine. Refrigerate for at least 12 hours or overnight.

2. 2

   Roast the Porchetta

   Preheat your oven to 220°C (425°F). Place the tied pork belly on a roasting rack in a baking tray. Roast for 30 minutes, then reduce the temperature to 150°C (300°F) and roast for an additional 2-2.5 hours, or until the internal temperature reaches 75°C (165°F). Let it rest for 20 minutes before slicing.

3. 3

   Prepare the Rapini

   While the pork is roasting, bring a pot of salted water to a boil. Blanch the rapini for 2-3 minutes until bright green, then drain and plunge into ice water. Drain again and sauté in olive oil over medium heat for 5 minutes. Season with salt and pepper to taste.

4. 4

   Make the Aioli

   In a bowl, whisk together mayonnaise, lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.

5. 5

   Assemble and Serve

   Slice the porchetta and serve it on a platter topped with sautéed rapini and grated cacio cavallo cheese. Serve with aioli on the side.