INGREDIENTS:
spice rub:
- 3 tablespoons minced rosemary
- 1 1/2 tablespoons minced sage
- 1 tablespoon minced thyme
- 1 tablespoon diced and rendered pancetta
- 8 garlic cloves, minced
- 2 teaspoons crushed fennel seeds
- 2 teaspoons ground ginger
- 1 teaspoon cracked black pepper
- 1 whole pork belly (skin-on), about 12 lbs.
- 1 1/2 tablespoons sea salt
- 1 teaspoon baking powder
- Place all spice rub ingredients into a small mixing bowl and toss together until well combined.
- Place the pork belly on a clean surface, skin-side up and score the entire surface with a sharp knife, making sure not to cut into the meat. Pat both sides dry with a paper towel and set the pork belly, skin-side down.
- Sprinkle the spice rub onto the pork belly and generously rub onto the entire surface of the meat.
- Very tightly roll the belly into a log, making sure no gaps remain on the inside and tie roast with butchers twine, making ties 1 inch apart (you can use bamboo skewers to help hold the rolled belly together, while tying up with twine).
- Place rolled roast into a roasting dish and refrigerate, uncovered, for about 6 hours.
- Preheat oven to 325˚F.
- In a small mixing bowl, combine sea salt and baking powder.
- Pat porchetta dry with a paper towel and generously rub with salt and baking powder mixture.
- Roast porchetta for about 1 hour and 45 minutes or until the internal temperature reaches 160˚F, basting every 30 minutes. Then continue to roast for an additional 1hr 30 minutes or until the meat, passed the skin, is soft and tender.
- Increase oven temperature to 450˚F and roast for about 20 minutes, to get the skin extra crispy.
- Remove from the oven and allow porchetta to rest for about 15 minutes. Thinly slice with a serrated knife and serve.
Source: Spoon Fork Bacon
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