All-Belly Porchetta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Score the skin of the pork belly with a sharp knife in a crosshatch pattern.
• STEP 3.Rub the pork belly with a mixture of salt, pepper, fennel seeds, garlic, rosemary, and olive oil.
• STEP 4.Roll up the pork belly tightly and tie it with kitchen twine to secure the shape.
• STEP 5.Place the porchetta on a rack in a roasting pan and roast for about 3-4 hours, or until the internal temperature reaches 160°F (71°C).
• STEP 6.Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, or until the skin is crispy and golden brown.
• STEP 7.Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.
• STEP 8.Serve the porchetta sliced with the crispy crackling skin on top.
• STEP 9.Enjoy the succulent and flavorful All-Belly Porchetta!

Cooking Tips

• Make sure to score the skin of the pork belly deeply to allow the fat to render and the skin to become crispy.
• If you prefer a more intense flavor, marinate the pork belly with the seasoning mixture overnight in the refrigerator.
• Use a meat thermometer to ensure the porchetta is cooked to the correct internal temperature.
• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover porchetta can be used in sandwiches or salads.
• To reheat, place the porchetta slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the porchetta with roasted vegetables and a side of creamy mashed potatoes for a complete meal.