Porchetta

Roasting skin-on pork belly that’s been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with herbs, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin.

 

Ingredients

• 1 5–6-pound piece fresh pork belly, skin on
• 1 (trimmed) 2-3-pound boneless, center-cut pork loin                                                                                        

• 2 tablespoons crushed red pepper flakes
• 2 tablespoons minced fresh sage 
• 4 tbsp chopped fresh parsley                                           
• 1 tablespoon minced fresh rosemary
• 3 garlic cloves, minced
• Kosher salt
• 1/2 orange, zested                                           

Preparation

• Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
•  red pepper flakes in a small bowl, along with the sage, rosemary parsley, orange zest, and garlic; set  mixture aside.
• Assemble porchetta according to steps 1-5 below.
• Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
• Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

HOW TO ASSEMBLE

• 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
• 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
• 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
• 4. Turn belly and generously salt both it and loin; rub both with seasoning  mixture. Arrange loin down middle of belly.
• 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.