Lemon & Artichoke Porchetta Recipe

Prepare the pork

Pat the butterflied pork belly dry with paper towels. If not already flattened, lay skin-side down, and use the back of a knife to score the meat side lightly in a crosshatch (not through the skin). Trim any excessive fat so the roll will lay flat.

Make the filling

In a bowl combine chopped artichoke hearts, lemon zest, lemon juice, minced garlic (use 4 of the 6 cloves), chopped rosemary, chopped sage, crushed toasted fennel seeds, 1 tablespoon olive oil, 1 tablespoon coarse sea salt and 1 teaspoon black pepper. Mix to a coarse paste; taste and adjust salt/lemon as needed.

Assemble

Spread the filling evenly over the flesh side of the pork, leaving a 1–2 cm border. Starting at one long edge, roll the pork tightly into a log with the skin outside. Tie the roll evenly with kitchen twine every 4 cm (about 6–8 ties) to hold shape. Pat the skin dry again. Rub the skin with the remaining 1 tablespoon olive oil, then massage remaining 1 tablespoon coarse salt and 1 teaspoon black pepper into the skin and seams to help crisping.

Rest and refrigerate (optional)

For best flavor, wrap loosely and refrigerate for at least 2 hours or overnight to let the aromatics penetrate and the skin dry for a crisp crackling.

Roast

Preheat oven to 240°C (475°F). Place the porchetta on a wire rack set in a roasting pan skin-side up. Roast at 240°C for 25–30 minutes to develop a blistered, crackling skin. Then reduce oven temperature to 160°C (325°F), tent the porchetta loosely with foil if top is browning too fast, and continue roasting for about 1 hour 30 minutes to 1 hour 45 minutes (total internal temperature should reach 70–72°C / 158–162°F at the thickest point). If after the low-temperature roast the skin isn’t crisp enough, return to 220–230°C (425–450°F) for 10–15 minutes while watching closely.

Rest before slicing

Remove the porchetta from oven and let rest uncovered for 20 minutes. Remove twine and slice into 1–1.5 cm thick slices using a sharp knife so each slice shows a spiral of filling and crisp skin.

While the porchetta roasts, combine chopped parsley, chopped oregano, minced garlic (remaining 2 cloves), red wine vinegar, olive oil, red pepper flakes, salt and black pepper in a bowl. Stir or pulse briefly in a food processor for a slightly coarse texture. Taste and adjust seasoning. Let sit at room temperature for at least 20 minutes to allow flavors to meld. (Can be made a day ahead and refrigerated; bring to room temperature before serving.)

Toss rocket with 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper just before serving.

To plate: arrange a bed of dressed rocket on each plate, shave parmesan over the greens, place slices of porchetta on top or to the side, and spoon chimichurri over the porchetta or serve on the side. Serve immediately so the porchetta remains warm and the skin stays crisp.