# Porchetta with Salsa Verde

This recipe shows how to make a flavorful porchetta with a crispy skin and a vibrant salsa verde.

- Total time: 123 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- grater
- oven
- sheet tray
- wire rack
- twine
- wired probe thermometer

## Source

- Original video: https://www.instagram.com/reel/DB17KNAxqDl/?igsh=MTZ4aHdhbjJrZnVrYw==
- Recipe page: https://www.cliprecipe.com/recipe/11020a45-3e41-4105-adee-7a6fd9abe95e
- Extracted: 2025-02-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt