Name: Porchetta
Prep time: 30 min
Cook time: 5 h
Total time: 330 min
Yield: 1
Ingredients: 3.5 kg pork belly with skin on; Salt (generous amount for marinating and sprinkling on the skin); Kitchen twine (about 8–9 strings for tying); 1 cup parsley, finely chopped; 6–8 garlic cloves, finely chopped; 1 tbsp crushed black pepper; 1 tbsp rosemary, finely chopped; Zest and juice of 1 orange; Zest and juice of 1 lemon; 2 tsp coarse chili powder; 2–3 tbsp olive oil; 2 tbsp apple cider vinegar

Method

16 steps

Lay the pork belly flat, skin side up. Using a sharp knife, score the skin diagonally in a crisscross pattern, being careful not to cut into the meat.
Flip the pork belly over to the meat side. Butterfly the meat by slicing horizontally along the grain. Start at one side and cut through without slicing all the way to the edge, leaving 1–2 cm uncut at the bottom to hold it together.
Open up the pork belly like a book. Trim any uneven pieces of meat from the top to create a uniform shape. Reserve the trimmings for other recipes or include them back into the roll.
In a bowl, combine parsley, garlic, crushed black pepper, rosemary, orange zest and juice, lemon zest and juice, chili powder, olive oil, and apple cider vinegar. Mix well.
Using a knife, poke holes into the meat side of the pork belly.
Spread the marinade evenly over the meat side, ensuring it penetrates the cuts and holes. Avoid applying any marinade on the skin side to ensure it crisps up later.
Carefully roll the pork belly into a tight cylinder, starting from one end.
Use kitchen twine to tie the roll securely. Start at the center and work your way to both ends, spacing the strings about 2–3 cm apart. Use an additional string to tie across the roll to keep the edges sealed.
Pat the skin dry with a paper towel and sprinkle a generous amount of salt over the skin. This helps draw out moisture and promotes crispiness.
Place the Porchetta in the refrigerator uncovered for at least 2 hours (or overnight) to let the flavors develop.
Preheat your oven to 160°C (320°F).
Place the Porchetta on a wire rack set over a deep baking tray to catch the rendered fat.
Roast the Porchetta for 4–5 hours, or until the internal temperature of the meat reaches 75°C (167°F). If needed, increase the temperature to 220°C (430°F) during the last 20–30 minutes to crisp up the skin further.
Remove the Porchetta from the oven and let it rest for 5–10 minutes before cutting.
Cut off the strings and slice the Porchetta into thick rounds, showcasing its flavorful layers and crispy skin.
Serve with sides like mashed potatoes, green salad, or roasted vegetables. Use the rendered fat to make gravy or drizzle over slices for extra flavor.