Porchetta
Pork belly wrapped pork loin
Ingredients
herb mixture
- 8 cloves garlic minced
- 1 small onion or shallot minced
- 2-3 teaspoons lemon zest
- 2-3 teaspoons orange zest
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh sage
- 3 tablespoons Kosher salt divided
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
- 3 tablespoon extra virgin olive oil
Pork
- 2-3 pound pork loin
- 4-5 pound pork belly
Instructions
oven - cooking instructions
- Pre-heat oven to 500°F
- in a small mixing bowl, stir together the herb mixture and set aside.
- pierce the fatty side of the pork belly all over with a knife. Turn it over and lightly cross hatch the inside of the pork belly, Then, evenly spread the herb mixture on the inside.
- season the pork loin with ½ tablespoon of kosher salt and black pepper to taste. Wrap the pork belly, herb mixture in, and secure with bands or kitchen twine.
- season the outside of the Porchetta with salt and pepper. Place porchetta in the pre-heated oven for 30 minutes. Reduce the oven temperature to 300°F and cook for 1.5 to 2 hours, or until the internal temperature of the loin is 160°F
- Remove the roast from the oven once the skin is crispy and golden brown. Allow it to rest for at least 10 minutes. Remove bands or twine before slicing.
- If needed, increase oven to 500°F and roast until the skin is crispy