Porchetta

Yield 20

Author Clara Cavalli-Chiappardi

Prep time

40 Min

Cook time

2 H & 30 M

Inactive time

30 Min

Total time

3 H & 40 M

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Porchetta

Porchetta is a traditional roasted pork that Italians like to make when entertaining. It is delicious, full of flavor, and gluten free. You will WOW all your guests with this dish.

Ingredients

• Whole Boneless with Rind On Pork Belly 10-15lb
• Pork Loin 6-10lb
• 10 garlic cloves
• 1/4 cup sea salt
• 2 tbsp. fresh ground black pepper
• 1/4 cup of fresh rosemary needles
• 1/4 cup fresh leaves of sage
• 1/4 cup fresh basil leaves
• 1 1/2 cup extra virgin olive oil
• 2 cups white wine

Instructions

1. Prepare the pork belly by scoring the inside and pounding slightly to even out. Place in a large enough pan to lay flat and marinate in.
2. Mix all the herbs and garlic in a mini food processor until finely chopped.
3. Mix the salt and pepper together in a bowl.
4. Reserve 1/2 the herb and 1/2 the salt mixture for the pork loin. Set aside.
5. Use remaining herb and salt mixtures to smooth over the inside of the belly. Lay belly flat.
6. Drizzle the belly with white wine and olive oil (reserve enough for loin too, use about half the recipes amount). Cover with plastic and place in fridge to marinate for at least 6 hours.
7. Prepare pork loin by removing any excess fat. Place in a pan large enough to marinate.
8. Drizzle the loin with olive oil and white wine. Use remaining herb and salt mixtures to rub all around the loin.
9. Cover with plastic and place in fridge for at least 6 hours.
10. After 6 hours remove belly and loin from fridge.
11. Preheat oven at 325F degrees
12. Place the loin inside the belly and roll up the belly around the loin.
13. Tie string every 2 inches to hold the belly closed around the loin.
14. Drizzle and rub the belly all around with olive oil and sprinkle of sea salt.
15. Place porchetta roast into a non stick roasting pan with non stick rack. This will allow the juices to drip and makes excellent gravy.
16. Now cover with a tented piece of foil, place in oven.
17. Once the internal temp reaches about 160F degrees approx. 2 hours increase oven temp to 500F degrees and remove foil to allow the skin to get crispy and golden.
18. Once the skin is crispy golden remove the porchetta from oven and allow to rest at least 30 minutes.
19. Remove the string as you slice pieces. Drizzle the pan drippings as a gravy onto of each slice when serving. Serve with your favorite sides.

Notes

While the porchetta is roasting you may also baste the roast every 30 minutes with the pan drippings this will allow for more flavor.

Special Equipment:

Roasting pan with V-rack or Baking Sheet with Metal Rack

Roasting String



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