First things first, you’ll need to gather the necessary ingredients. For a traditional porchetta, you’ll need a deboned pork belly, pork loin, fennel seeds, garlic cloves, fresh rosemary, sage leaves, salt, black pepper, and olive oil. Remember, the quality of your ingredients will greatly influence the end result, so try to source the best you can find.
Now that you have everything ready, it’s time to start preparing the porchetta. Begin by making the herb rub. In a mortar and pestle, crush the fennel seeds to release their flavor and aroma. Once crushed, add the garlic cloves, rosemary, sage leaves, salt, and black pepper, and continue to grind everything together until you have a fragrant paste.
Next, lay out the pork belly with the skin side down and spread an even layer of the herb rub all over the surface. Make sure to massage it in for better flavor penetration. Once the pork belly is evenly coated, place the pork loin in the center and roll the pork belly tightly around it. Use kitchen twine to tie the porchetta securely at regular intervals.
With the porchetta securely tied, it’s time to work on achieving that coveted crispy crackling. Pricking the skin with a sharp fork at regular intervals will help render the fat and promote crispiness. Rub the skin with olive oil and sprinkle a generous amount of salt over it. This combination will ensure that the crackling turns golden brown and irresistible.
Preheat your oven to 425°F (220°C). Place the porchetta on a rack in a roasting pan and let it roast for about 30 minutes to get the skin sizzling and crispy. Then, lower the heat to 325°F (160°C) and continue roasting for another 2 to 3 hours, or until the internal temperature reaches 145°F (63°C). Keep an eye on it to prevent the skin from burning.
As the porchetta slowly cooks, your kitchen will fill with the mouthwatering aroma of herbs and roasting pork. Once it reaches the desired internal temperature, remove it from the oven and let it rest for 20 minutes. This resting period allows the juices to redistribute within the meat, resulting in a tender and moist porchetta.
Once the porchetta has rested, it’s time to slice and serve. Carefully remove the twine, and using a sharp knife, cut the porchetta into thick slices, showcasing the beautiful layers of perfectly seasoned meat and crispy crackling. You can serve it as the main course alongside roasted vegetables, or make sandwiches by layering thin slices of porchetta on crusty bread with some tangy mustard or a zesty salsa verde.
Making porchetta at home can be a truly satisfying culinary experience. While it may require some time and effort, the end result is well worth it. So, gather your ingredients, roll up your sleeves, and let the aromatic flavors of Italy fill your kitchen as you create your own delicious porchetta masterpiece. Buon appetito!