1Toast whole peppercorns and whole fennel in a hot pan until aromatic.
2Toast whole peppercorns and whole fennel in a hot pan until aromatic.
3Toast whole peppercorns and whole fennel in a hot pan until aromatic.
4Grind the toasted pepper and fennel in a mortar and pestle until evenly ground.
5Grind the toasted pepper and fennel in a mortar and pestle until evenly ground.
6Grind the toasted pepper and fennel in a mortar and pestle until evenly ground.
7Add garlic cloves to the ground spices and continue to grind.
8Add garlic cloves to the ground spices and continue to grind.
9Add garlic cloves to the ground spices and continue to grind.
10Add salt, fresh rosemary, sage leaves, parsley, oregano leaves, fresh thyme leaves, and lemon zest to the mixture.
11Add salt, fresh rosemary, sage leaves, parsley, oregano leaves, fresh thyme leaves, and lemon zest to the mixture.
12Add salt, fresh rosemary, sage leaves, parsley, oregano leaves, fresh thyme leaves, and lemon zest to the mixture.
13Add Calabrian chili to the mixture.
14Add Calabrian chili to the mixture.
15Add Calabrian chili to the mixture.
16Pulse the mixture until it is nice and fine, creating an herb crumb.
17Pulse the mixture until it is nice and fine, creating an herb crumb.
18Pulse the mixture until it is nice and fine, creating an herb crumb.
19Use a pricker to poke micro holes in the skin of the pork belly to help fat render.
20Use a pricker to poke micro holes in the skin of the pork belly to help fat render.
21Use a pricker to poke micro holes in the skin of the pork belly to help fat render.
22Cut the pork belly in half if it is a large piece (e.g., an 8 lb belly into two 4 lb pieces).
23Cut the pork belly in half if it is a large piece (e.g., an 8 lb belly into two 4 lb pieces).
24Cut the pork belly in half if it is a large piece (e.g., an 8 lb belly into two 4 lb pieces).
25Score the skin of the pork belly by making slices across, avoiding cutting the other way to prevent string from getting stuck when tying.
26Score the skin of the pork belly by making slices across, avoiding cutting the other way to prevent string from getting stuck when tying.
27Score the skin of the pork belly by making slices across, avoiding cutting the other way to prevent string from getting stuck when tying.
28To make a thick but short porchetta, butterfly open the long end of the pork belly by slicing a little above the halfway point and slowly peeling it open like a book, keeping it attached at the bottom.
29To make a thick but short porchetta, butterfly open the long end of the pork belly by slicing a little above the halfway point and slowly peeling it open like a book, keeping it attached at the bottom.
30To make a thick but short porchetta, butterfly open the long end of the pork belly by slicing a little above the halfway point and slowly peeling it open like a book, keeping it attached at the bottom.
31Rub a light layer of the prepared herb and spice stuffing across the entire inside of the butterflied pork belly, ensuring to rub in the salt.
32Rub a light layer of the prepared herb and spice stuffing across the entire inside of the butterflied pork belly, ensuring to rub in the salt.
33Rub a light layer of the prepared herb and spice stuffing across the entire inside of the butterflied pork belly, ensuring to rub in the salt.
34Tightly roll up the seasoned pork belly starting from the flap.
35Tightly roll up the seasoned pork belly starting from the flap.
36Tightly roll up the seasoned pork belly starting from the flap.
37Clean the board to keep the pork skin clean and isolated.
38Clean the board to keep the pork skin clean and isolated.
39Clean the board to keep the pork skin clean and isolated.
40Tie the rolled porchetta with string, starting in the middle with a triple knot, then adding more knots closer together for evenness, and trim excess string.
41Tie the rolled porchetta with string, starting in the middle with a triple knot, then adding more knots closer together for evenness, and trim excess string.
42Tie the rolled porchetta with string, starting in the middle with a triple knot, then adding more knots closer together for evenness, and trim excess string.
43For a longer, thinner porchetta, open the pork belly like a book without butterflying, being careful not to cut through the sides.
44For a longer, thinner porchetta, open the pork belly like a book without butterflying, being careful not to cut through the sides.
45For a longer, thinner porchetta, open the pork belly like a book without butterflying, being careful not to cut through the sides.
46Trim off any excess fat from the inside of the fattier pork belly.
47Trim off any excess fat from the inside of the fattier pork belly.
48Trim off any excess fat from the inside of the fattier pork belly.
49Season the inside of the pork belly with the prepared stuffing.
50Season the inside of the pork belly with the prepared stuffing.
51Season the inside of the pork belly with the prepared stuffing.
52Roll up the seasoned pork belly.
53Roll up the seasoned pork belly.
54Roll up the seasoned pork belly.
55Tie the longer porchetta with string, starting in the center with a triple knot and continuing to tie, ensuring the skin is tight and free of wrinkles.
56Tie the longer porchetta with string, starting in the center with a triple knot and continuing to tie, ensuring the skin is tight and free of wrinkles.
57Tie the longer porchetta with string, starting in the center with a triple knot and continuing to tie, ensuring the skin is tight and free of wrinkles.
58Place the prepped porchettas in the fridge for 3-5 days to allow the skin to dry out thoroughly.
59Place the prepped porchettas in the fridge for 3-5 days to allow the skin to dry out thoroughly.
60Place the prepped porchettas in the fridge for 3-5 days to allow the skin to dry out thoroughly.
61Preheat the oven to 450°F (with convection if available).
62Preheat the oven to 450°F (with convection if available).
63Preheat the oven to 450°F (with convection if available).
64Place one porchetta (no oil or anything) on a clean sheet tray in the preheated oven and roast for 30-45 minutes, or until the skin darkens and puffs to desired crispiness. Add water to the bottom of the pan if juices start to burn.
65Place one porchetta (no oil or anything) on a clean sheet tray in the preheated oven and roast for 30-45 minutes, or until the skin darkens and puffs to desired crispiness. Add water to the bottom of the pan if juices start to burn.
66Place one porchetta (no oil or anything) on a clean sheet tray in the preheated oven and roast for 30-45 minutes, or until the skin darkens and puffs to desired crispiness. Add water to the bottom of the pan if juices start to burn.
67Remove the first porchetta from the oven and insert a thermometer into its center to monitor its internal temperature. Let it cool.
68Remove the first porchetta from the oven and insert a thermometer into its center to monitor its internal temperature. Let it cool.
69Remove the first porchetta from the oven and insert a thermometer into its center to monitor its internal temperature. Let it cool.
70For the second porchetta, start by roasting it at a lower temperature, then finish it at high heat.
71For the second porchetta, start by roasting it at a lower temperature, then finish it at high heat.
72For the second porchetta, start by roasting it at a lower temperature, then finish it at high heat.
73Lower the oven heat to 325°F and roast the second porchetta, monitoring its temperature until it reaches around 170-200°F, aiming for 185-190°F.
74Lower the oven heat to 325°F and roast the second porchetta, monitoring its temperature until it reaches around 170-200°F, aiming for 185-190°F.
75Lower the oven heat to 325°F and roast the second porchetta, monitoring its temperature until it reaches around 170-200°F, aiming for 185-190°F.
76Once the second porchetta reaches approximately 130°F, increase the oven heat back to 450°F to crisp up the skin.
77Once the second porchetta reaches approximately 130°F, increase the oven heat back to 450°F to crisp up the skin.
78Once the second porchetta reaches approximately 130°F, increase the oven heat back to 450°F to crisp up the skin.
79Continue to cook until the internal temperature reaches 185-190°F and the skin is bubbly and crispy.
80Continue to cook until the internal temperature reaches 185-190°F and the skin is bubbly and crispy.
81Continue to cook until the internal temperature reaches 185-190°F and the skin is bubbly and crispy.
82Remove the second porchetta from the oven when done.
83Remove the second porchetta from the oven when done.
84Remove the second porchetta from the oven when done.
Ingredients
1 tablespoon whole peppercorns
1 tablespoon whole peppercorns
1 tablespoon whole peppercorns
0.5 tablespoon whole fennel
0.5 tablespoon whole fennel
0.5 tablespoon whole fennel
10 to 12 garlic cloves
10 to 12 garlic cloves
10 to 12 garlic cloves
38 g salt (1.6% of pork belly weight)
38 g salt (1.6% of pork belly weight)
38 g salt (1.6% of pork belly weight)
2 to 3 stalks fresh rosemary
2 to 3 stalks fresh rosemary
2 to 3 stalks fresh rosemary
1 bunch sage leaves
1 bunch sage leaves
1 bunch sage leaves
1 bunch parsley
1 bunch parsley
1 bunch parsley
few stems oregano leaves
few stems oregano leaves
few stems oregano leaves
fresh thyme leaves
fresh thyme leaves
fresh thyme leaves
2 lemons lemon zest
2 lemons lemon zest
2 lemons lemon zest
0.75 tablespoon Calabrian chili
0.75 tablespoon Calabrian chili
0.75 tablespoon Calabrian chili
6 to 8 lb pork belly with skin on (rectangular, as square and rectangular as possible)
6 to 8 lb pork belly with skin on (rectangular, as square and rectangular as possible)
6 to 8 lb pork belly with skin on (rectangular, as square and rectangular as possible)
Equipment
mortar and pestleknifepork skin prickersheet traythermometeroven
Tips
Prep the pork belly 4 to 5 days before cooking to allow the skin to dry out, which results in better crispiness.
For crisp skin, ensure the fat underneath is fully rendered.
Two cooking methods are presented: high heat at the beginning then low, or low heat then high heat at the end.
Allow the crackling to fully develop during the high heat stage.