How to Make Roast Porchetta Recipe with Crispy Skin

• Gluten free
• Paleo

• Meat

  • 10 lbs Pork belly with

• Produce

  • 1 Garlic
  • 1 Lemon, zest
  • 1 Rosemary

• Baking & Spices

  • 1 Fennel seed

• Tools & Equipment

  • 1 Butchers twine

Found on theforkbite.com

Description

Ingredients

• 10-12 lbs pork belly with the skin on (or you can order half a belly)
• garlic
• rosemary
• fennel seed
• lemon zest
• butchers twine

Directions

• First, you must start with a whole pork belly that has the skin still on it, then season the meat side liberally with salt.
• Flip it over and rub some baking soda evenly into the skin.
• Put the meat in the fridge with the skin side facing up, uncovered to allow the salt to work it’s magic overnight.
• Heat the oven to 400°F.
• Take the pork belly out from the fridge and lightly pat the skin with a paper towel to dry it.
• Make sure to totally wipe off the remaining baking soda residue from the porks skin.
• Using a razor blade, carefully score the skin to expose the fat, without piercing it. Score in diagonal lines 2 inches apart. Then score in the opposite direction, also 2 inches apart, to create an even diamond pattern in the skin.
• Flip the belly over so the skin side is down. Evenly scatter the garlic slices over the meat.
• Follow with the chopped rosemary, coarsely ground fennel seed, and lemon zest.
• Roll up the belly and tie it together at 3-inch intervals using butchers twine, making sure the twine is snug but not too tight.
• If your pork belly doesnt fit in a standard over, you can cut it in half to make 2 roasts.
• Place the pork belly on a pair of wire racks and roast for about 40 minutes.
• After that, reduce the oven temperature to 325°F and roast undisturbed for 3 hours.
• Check its tenderness by using a long thin knife or long wooden skewer to probe the meat — it should be very pliant but not falling apart.
• Raise the oven temperature to 500°F and roast until the skin is evenly blistered and crispy, about 5-7 minutes (make sure to keep an eye all the time as the skin easily gets burned while blasting)
• Remove the porchettas and let them cool for 30 minutes. Slice as thick as you like
• If you’re making sandwiches, 1½ inches is about right and serve.