Porchetta

Instructions

1. 1
   Place the pork belly skin-side down on a clean work surface. Using a sharp knife, score the belly meat diagonally in a diamond pattern, making sure not to cut through the skin. This helps the seasoning penetrate.
2. 2
   In a mortar and pestle, combine the minced garlic, rosemary, toasted fennel seeds, salt, black pepper, and red pepper flakes. Grind into a thick herb paste.
3. 3
   Rub about three-quarters of the herb paste evenly over the meat side of the pork belly, massaging it into the scores.
4. 4
   Season the pork loin piece with the remaining herb paste and lay it right in the center of the pork belly.
5. 5
   Roll the pork belly tightly around the loin, creating a compact cylinder. The skin should completely wrap around the outside of the roast.
6. 6
   Using butcher's twine, tie the roast tightly at 2 to 3-centimeter intervals. A tight tie is essential so the roast keeps its shape and traps the flavorful juices.
7. 7
   Prick the skin all over with a sharp skewer or the tip of a paring knife (this helps the fat drain and crisp up). Wipe the skin completely dry with paper towels and leave it uncovered in the fridge overnight to air-dry.
8. 8
   The next day, remove the porchetta from the fridge 1 hour before cooking to bring it to room temperature. Rub the skin with a little olive oil and an extra pinch of salt.
9. 9
   Preheat your oven to 230°C (450°F). Place the porchetta on a wire rack inside a roasting pan. Roast at this high heat for 30 minutes to blister and puff up the crackling skin.
10. 10
    Lower the oven temperature to 160°C (325°F) and continue roasting for about 3 hours, or until the internal temperature of the center reaches 72°C (160°F).
11. 11
    If the crackling isn't fully crispy at the end, turn the oven to broil or max heat for 5-10 minutes, watching closely so it doesn't burn.
12. 12
    Remove from the oven and let the porchetta rest for at least 20-30 minutes before cutting the strings and slicing it with a serrated knife to keep it incredibly juicy.