Porchetta with Salsa Verde

123 mins
Serves 1
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Directions

  1. 1Chop all herbs, mix with lemon zest and garlic.
  2. 2Score the meat side of the pork belly.
  3. 3Lay pork loin inside and roll up the pork belly.
  4. 4Tie it off with twine.
  5. 5Season with salt and herbs.
  6. 6Refrigerate uncovered for 24-48 hours.
  7. 7Preheat oven to 500°F/260°C.
  8. 8Roast for 15-20 minutes until skin is golden.
  9. 9Reduce oven temperature to 250°F/121°C and cook until the internal temperature of the loin is 140°F/60°C.
  10. 10Rest for 30 minutes.
  11. 11Optionally, broil at 500°F/260°C for 5-10 minutes to crisp.
  12. 12For salsa verde: chop parsley, shallot, and garlic. Soak shallot in vinegar.
  13. 13Add parsley, shallot, garlic, chili flakes, and olive oil to bowl.
  14. 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