Porchetta

Instructions

1. Prepare the pork
   Place the pork belly skin-side down on a clean work surface. If your butcher hasn't already done so, score the meat in a crosshatch pattern about 1/3 inch deep. Make sure the skin remains intact and unscored.
2. Make the herb paste
   In a bowl, combine the chopped rosemary, sage, thyme, minced garlic, ground fennel seeds, lemon zest, salt, black pepper, red pepper flakes (if using), and olive oil. Mix well to form a paste.
3. Season the meat
   Rub the herb paste all over the flesh side of the pork belly and into the scored cuts. Be thorough to ensure the flavors penetrate the meat. Leave the skin side unseasoned for now.
4. Roll and tie the porchetta
   Roll the pork belly tightly with the skin on the outside. Tie the rolled pork with kitchen twine at 1-inch intervals to secure it. Once tied, rub the exterior skin with salt and let it sit uncovered in the refrigerator overnight or for at least 8 hours to dry out the skin.
5. Prepare for roasting
   Remove the porchetta from the refrigerator 2 hours before cooking to bring it to room temperature. Preheat your oven to 450°F (230°C). Place the porchetta on a rack in a roasting pan, skin side up.
6. Begin the roast
   Roast the porchetta at 450°F (230°C) for 40 minutes to help crisp the skin. Then reduce the oven temperature to 325°F (165°C) and continue cooking for about 2 hours 30 minutes, or until an instant-read thermometer inserted into the center reads 145°F (63°C).
7. Rest the meat
   Remove the porchetta from the oven and let it rest for 30 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist.
8. Slice and serve
   Remove the kitchen twine and slice the porchetta into 1/2-inch thick rounds. The slices should show a spiral of meat, fat, and herbs, topped with crispy skin. Serve warm or at room temperature.