Ingredients:
For the Porchetta:
- 4-5 pounds boneless pork belly with skin (ask your butcher to score the skin)
- 2-3 pounds boneless pork loin
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fennel seeds, toasted and crushed
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2-3 tablespoons Premium Extra Virgin Olive Oil
For the Rub:
- 2 tablespoons fennel seeds, toasted and crushed
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon kosher salt
- 1 tablespoon Premium Extra Virgin Olive Oil
Instructions:
- Lay the pork belly flat, skin side down. If it's not already scored, ask your butcher to score the skin.
- In a bowl, combine the minced garlic, rosemary, sage, thyme, toasted and crushed fennel seeds, lemon zest, salt, and freshly ground black pepper.
- Rub the herb mixture evenly over the interior of the pork belly.
- Place the boneless pork loin in the center of the pork belly.
- Roll the pork belly around the loin tightly, securing it with kitchen twine at regular intervals. Make sure the skin side is on the outside.
- Score the skin of the porchetta with a sharp knife. Make the cuts about 1/4-inch apart.
- Rub the scored skin with EVOO and season it generously with salt.
- In a small bowl, combine the crushed fennel seeds, crushed black peppercorns, kosher salt, and EVOO to make the rub.
- Rub the mixture all over the exterior of the porchetta, including the scored skin.
- Place the porchetta on a baking sheet and refrigerate, uncovered, overnight. This allows the skin to dry out, which will result in crispy crackling when roasted.
- Preheat your oven to 350°F (175°C).
- Place the porchetta on a wire rack set in a roasting pan, with the skin side up.
- Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C) and the skin is golden and crispy.
- Remove the porchetta from the oven and let it rest for about 20-30 minutes before slicing.
- Slice the porchetta into rounds and serve.