into the oven, first at a high temperature to get the outside nice and crispy and then low and slow until the roast is fully cooked. This was actually my first time working with a pork belly and I have to say that I am quite pleased with the results. The porchetta certainly did come out nice and moist and tender and full of flavour.
Porchetta
An Italian style slow roasted pork that consists of a pork shoulder that is rubbed with spices and wrapped in a pork belly and slowly roasted until perfectly tender.
ingredients
- 1 pork shoulder or butt, cut into the shape of a cylinder about 3 inches diameter and 12 inches long, about 2 pounds
- 1/4 cup olive oil
- 8 cloves garlic, chopped
- 2 tablespoons rosemary, chopped
- 2 tablespoons sage, chopped
- zest of 1 lemon
- 2 teaspoons salt
- 1 tablespoon cracked black pepper
- 1 (2 pound) pork belly with skin on, large enough to wrap around the shoulder, 12 inches across, 20-24 inches long and about 1 1/2 inches thick
- 1/4 cup brown sugar
- 1 tablespoon fennel seeds
- 1 tablespoon dill seeds
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 tablespoon cracked black pepper
directions
- Marinate the pork shoulder in the olive oil, garlic, rosemary, sage. lemon, salt and pepper in a zip lock bag in the fridge over night.
- Cut diagonal criss-crossing lines across the fat side of the pork belly.
- Cure the meat side of the pork belly in the brown sugar, fennel seeds, dill seeds, red pepper flakes, salt and pepper, wrap in plastic and let sit in the fridge overnight.
- Pull the pork shoulder and belly out of the fridge an hour before you intend to start roasting.
- Wrap the pork belly around the shoulder with the skin side out and tie everything up with butchers twine.
- Roast in a 400F/200C preheated oven for 30 minutes then reduce the temperature to 250F/130C and continue roasting until the pork reaches an internal temperature of 140F.
- Let the porchetta rest for 30 minutes before carving.
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