Entree: Italy – Lazio / Rome – Porchetta di Ariccia (Herb-studded, rolled and slow-roasted pork with crackling skin from the Roman countryside)

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 2 hrs 45 min

Additional 1 hr

Total 5 hrs 15 min

Ingredients

- 6 lb (2.7 kg) pork belly, skin-on
- 2.5 lb (1.1 kg) boneless pork loin, trimmed
- 3 tbsp (45 ml) coarse sea salt, divided
- 1 tbsp (15 ml) kosher salt for skin scoring
- 2 tsp (10 g) freshly ground black pepper
- 2 tbsp (30 ml) fennel seeds, toasted and lightly crushed (about 14 g)
- 1 tsp (2 g) fennel pollen or extra crushed fennel seeds
- 6 cloves (18 g) garlic, minced
- 2 tbsp (30 ml) fresh rosemary, finely chopped (about 8 g)
- 2 tbsp (30 ml) fresh sage, finely chopped (about 8 g)
- 2 tbsp (30 ml) fresh thyme leaves (about 8 g)
- 1 tsp (5 ml) red pepper flakes (optional)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) water
- 1 lemon, zested
- 2 tbsp (30 ml) Dijon mustard (optional, for a binding smear)
- Butcher's twine
- 1 roasting rack and pan (no measurement)

Instructions

1. Pat pork belly and loin dry. Score the pork belly skin in parallel lines about 1/4 inch apart, taking care not to cut into the meat. Lightly rub the skin with 1 tbsp (15 ml) kosher salt and set aside.
2. In a bowl combine 3 tbsp (45 ml) coarse sea salt, black pepper, crushed fennel seeds, fennel pollen, minced garlic, chopped rosemary, sage, thyme, lemon zest, olive oil, and Dijon mustard if using to form a paste.
3. Butterfly the pork loin if needed so it forms an even layer; season the interior lightly and spread half the herb paste over the loin. Lay the loin on the unscored underside of the pork belly and spread the remaining herb paste over the belly meat.
4. Tightly roll the pork belly around the loin into a uniform cylinder, tucking ends under. Use butcher's twine to tie at 1½–2 inch intervals to secure the roll and compress the layers.
5. Place the rolled porchetta on a rack, cover loosely, and refrigerate overnight (6–12 hours) to let flavors meld and to dry the skin for crisper crackling.
6. Remove from refrigerator 1 hour before roasting to come closer to room temperature. Preheat oven to 500°F (260°C).
7. Place porchetta on a roasting rack set over a shallow pan. Roast at 500°F (260°C) for 20–30 minutes until the skin begins to blister and brown.
8. Reduce oven temperature to 325°F (160°C). Pour 1/2 cup (120 ml) dry white wine and 1/4 cup (60 ml) water into the pan to catch drips and keep the loin moist. Roast for an additional 2 to 2½ hours, or until internal temperature in the center of the loin reaches 145–150°F (63–66°C).
9. If skin needs extra crisping at the end, increase oven to 475°F (245°C) for 8–12 minutes while watching carefully to prevent burning.
10. Remove porchetta from oven and tent loosely with foil. Let rest 20–30 minutes to redistribute juices.
11. Remove twine, slice into 1/2-inch to 3/4-inch (1.3–2 cm) pieces and serve warm or at room temperature with pan juices or roasted vegetables.