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Ingredients
- 5 pounds pork belly
- 1 tablespoon chopped garlic
- 1 teaspoon crushed red pepper
- 1/2 tablespoon fennel seed
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 3 sprigs rosemary
- 1/4 bunch thyme
- 2 sprigs Sage
- 2 tablespoons lemon zest
- 2 tablespoons orange zest
Instructions
- Gather all ingredients, pick herbs and measure out the correct portions.
- Place all aromatics/spices on cutting board.
- Chop all herbs/spices to a fine chop.
- Remove skin from pork belly (about 2 inches) from the thickest part of the belly (where the nipples are).
- Remove all bones and cartilage from pork belly making an even surface.
- Lay belly skin side down and rub/coat interior with all chopped herbs and aromatics.
- Begin to roll belly starting from the side where the skin was removed. Roll all the way.
- Tie the pork roll, using butchers’ twine.
- Once belly is rolled/tied, place in 350 degree oven for 2 hours and 45 minutes or until internal is 160 degrees.
- Remove from heat and let cool for at least an hour before slicing. Skin should be crisp. Use serrated edge to slice Porchetta.
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