Ingredients
- •3–4 lb pork belly, skin on (or boneless pork loin)
- •6 cloves garlic, minced
- •2 tbsp fennel seeds, toasted and crushed
- •2 tbsp fresh rosemary, chopped
- •2 tbsp fresh sage, chopped
- •1 tbsp fresh thyme leaves
- •Zest of 2 lemons
- •2 tsp red pepper flakes
- •3 tbsp olive oil
- •Salt and pepper
- •For serving: roasted potatoes, rapini or broccoli rabe
Instructions
If using pork belly: butterfly it to create a flat sheet
Toast fennel seeds in dry pan until fragrant, then crush
Mix fennel, garlic, rosemary, sage, thyme, lemon zest, red pepper flakes, and olive oil
Season pork generously with salt and pepper on all sides
Rub herb mixture all over meat side of pork
Roll pork tightly, skin side out
Tie with kitchen twine every 2 inches
Vacuum seal the rolled porchetta
Sous vide at 147°F (64°C) for 16 h
Remove from bag and pat completely dry, especially the skin
Season skin with salt
Score skin in crosshatch pattern with sharp knife
Preheat oven to 450°F (232°C)
Place porchetta on wire rack over baking sheet
Roast 30–40 min until skin is crispy and golden
Let rest 15 min before slicing
Slice into thick rounds
Serve with roasted potatoes and rapini
Notes
- •Pork belly gives most authentic rich flavor
- •Skin must be very dry for crispy crackling
- •The aroma while roasting is incredible
- •Perfect for Italian celebrations