Porchetta Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render and the skin to become crispy.

2. 2

   Make the Herb Mixture

   In a food processor, combine rosemary, sage, garlic, fennel seeds, black pepper, salt, and olive oil. Pulse until a paste forms.

3. 3

   Rub the Pork

   Rub the herb mixture all over the pork belly, ensuring you get it into the scored skin. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

4. 4

   Preheat the Oven

   Preheat the oven to 300°F (150°C).

5. 5

   Roast the Pork

   Place the pork belly on a rack in a roasting pan and pour the white wine into the bottom of the pan. Roast for 3-4 hours, or until the internal temperature reaches 190°F (88°C).

6. 6

   Crisp the Skin

   Increase the oven temperature to 475°F (245°C) and roast for an additional 20-30 minutes, or until the skin is crispy and golden brown.

7. 7

   Rest and Serve

   Remove the pork from the oven and let it rest for 15-20 minutes. Slice and serve on a platter with arugula and sharp provolone cheese.