Porchetta
Serves 4-6
Ingredients
For Porchetta
- 3 sprigs rosemary, chopped
- 2 garlic cloves, crushed & chopped
- 5 lbs pork belly
- 2-5 lbs pork tenderloin
- kosher salt
- zest of 1 lemon
- 1 tbsp fennel pollen or cracked fennel seeds
- coarse black pepper
- olive oil to drizzle
Salsa Verde (optional)
- 2 shallots, minced
- 1 bunch parsley, chopped
- 2 tbsp capers, chopped
- ⅓ cup olive oil
- salt to taste (optional)
Equipment
- butcher's twine
How-to
For Porchetta
- Preheat oven to 325°
- Chop rosemary and garlic together
- Liberally season the meat side of belly with chopped garlic-rosemary mixture, salt, pepper and fennel pollen or seeds; grate lemon zest on top
- Place tenderloin in the middle of the pork belly, season with salt, then roll and tie with butcher's twine
- Season each side with salt and spices let sit at room temperature for 10 minutes
- Transfer porchetta to roasting pan, drizzle with olive oil and roast for 5-6 hours. Cover with foil if the porchetta begins to get too dark
- Rest 20 minutes before removing twine, slicing and serving as-is or with Salsa Verde (see below)
For Salsa Verde (Optional)
- Combine salsa, parsley and capers in a food processor. Pulse until finely-chopped
- Drizzle in olive oil until desired consistency is reached
- Taste and season with salt if desired. Store covered in refrigerator, until use