Directions
- 1Chop all herbs, mix with lemon zest and garlic.
- 2Score the meat side of the pork belly.
- 3Lay pork loin inside and roll up the pork belly.
- 4Tie it off with twine.
- 5Season with salt and herbs.
- 6Refrigerate uncovered for 24-48 hours.
- 7Preheat oven to 500°F/260°C.
- 8Roast for 15-20 minutes until skin is golden.
- 9Reduce oven temperature to 250°F/121°C and cook until the internal temperature of the loin is 140°F/60°C.
- 10Rest for 30 minutes.
- 11Optionally, broil at 500°F/260°C for 5-10 minutes to crisp.
- 12For salsa verde: chop parsley, shallot, and garlic. Soak shallot in vinegar.
- 13Add parsley, shallot, garlic, chili flakes, and olive oil to bowl.
- 14Slice and serve porchetta with salsa verde and pork and fennel pollen.
Ingredients
- 8 lbs pork belly slab
- 3 lbs pork loin
- 0.25 c fennel fronds
- 2 tbsp sage
- 2 tbsp rosemary
- 1 tbsp thyme
- 2 tbsp chili flakes
- 2 zest lemon
- 5 cloves garlic
- 1 salt
- 1 c parsley
- 1 shallot
- 1 clove garlic
- 0.5 champagne vinegar
- 0.25 c olive oil
- 1 pork and fennel pollen
Equipment
knifegraterovensheet traywire racktwinewired probe thermometer
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