Italian Porchetta

Instructions

1. Prepare the herb mixture
   In a bowl, combine the minced garlic, chopped rosemary, sage, thyme, crushed fennel seeds, lemon zest, salt, black pepper, red pepper flakes (if using), and olive oil. Mix thoroughly to create a paste-like consistency.
2. Prepare the pork
   Place the pork belly skin-side down on a clean work surface. If your butcher hasn't done so, score the meat side in a diamond pattern with a sharp knife, making cuts about 1/4 inch deep. This helps the flavors penetrate the meat.
3. Season the meat
   Spread the herb mixture evenly over the entire meat surface, pressing it into the scored cuts. Make sure to cover all areas of the meat for maximum flavor distribution.
4. Roll and tie the porchetta
   Starting from one of the shorter ends, roll the pork belly tightly with the loin in the center. Tie the roll with butcher's twine at 1-inch intervals to secure its shape. Make sure the skin is on the outside of the roll.
5. Prepare for roasting
   Place the tied porchetta on a wire rack set in a rimmed baking sheet, seam-side down. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut through to the meat. Rub the skin with additional salt to help it crisp. Let the porchetta sit uncovered in the refrigerator for at least 8 hours or overnight to dry the skin.
6. Roast the porchetta
   Preheat your oven to 450°F (230°C). Roast the porchetta for 40 minutes to start crisping the skin. Then reduce the temperature to 325°F (165°C) and continue roasting for about 2 hours 30 minutes more, or until an instant-read thermometer inserted into the center reads 145°F (63°C).
7. Rest and serve
   Transfer the porchetta to a cutting board and let it rest for 20-30 minutes before cutting. This allows the juices to redistribute throughout the meat. Remove the twine and slice the porchetta into 1/2-inch thick rounds. Serve warm or at room temperature.