Porchetta (Italian Roasted Pork Rolls)

 

Porchetta (Italian Roasted Pork Rolls)

This Porchetta recipe boasts a unique Italian flavor, characterized by its insanely crispy crust that covers the top, sides, and even the bottom, encasing juicy and seasoned pork. The key to this recipe lies in achieving that golden-brown, crispy crust through 1-2 days of refrigerator drying, slow roasting at a low temperature, and a final high-temperature searing.

Ingredients:

Pork:

2.5 kg (5 lb) pork belly with skin, boneless, skin uncut

Porchetta Seasoning:

2 tbsp fennel seeds

2 tsp black peppercorns

2 1/2 tsp cooking salt or coarse salt (half the amount if using table salt, 50% more if using sea salt flakes)

3 tbsp chopped fresh rosemary leaves (1 1/2 tbsp if using dried rosemary)

2 tsp red pepper flakes

6 cloves garlic, finely minced using a micro-grater or garlic press

Pork Skin Preparation: 2 1/2 teaspoon cooking salt or coarse salt (half the amount if using table salt, 50% more if using sea salt flakes)

2 tablespoons olive oil, used separately

Garnish:

3 tablespoons lard (reserve from the roasting)

1/4 cup all-purpose flour

2 cups water

1/4 teaspoon freshly ground black pepper

Salt (as needed, usually not required)

Instructions:

Prepare the pork:

Paste the pork belly skin dry with paper towels.

Cut off about 3 cm of meat along one long side (leaving the skin) so the pork can be rolled up neatly.

Score the meat with 3 cm square diamond patterns, about 1 cm deep, being careful not to cut through the skin.

Spread the seasoning evenly over the cut surfaces of the meat, making sure to fill the score lines.

Place the cut pork strip in the center, then roll it up tightly, securing it with a dancher's twine every 2.5 cm.

Marinating and Air-Drying: Place the rolled pork on a rack on a tray and refrigerate uncovered for 1-2 days to air-dry.

Slow Roasting: Preheat oven to 130°C/265°F (120°C fan forced).

Remove the rack from the pork and clean the tray.

Brush the pork skin with 1 tablespoon of olive oil, then sprinkle and rub with salt.

Replace the pork on the clean rack and slow roast for 3 1/2 hours.

High-Temperature Grilling: Increase the oven temperature to 240°C/465°F.

Quickly transfer the pork to a new rack (reserving the old tray for making gravy).

Brush with the remaining 1 tablespoon of olive oil, then return to the oven and grill for 30-40 minutes, or until the skin is fully puffed up and crisp.

Rest and Slicing: Remove the pork from the oven and let it rest for at least 30 minutes before slicing.

Use a serrated knife to slice the pork into thick pieces.

To make the gravy: Reserve the lard and gravy from the slow-roasting tray.

Place the tray over medium heat and pour in 1/2 cup of water. Scrape the gravy off the tray with a rubber spatula.

Heat 3 tablespoons of lard in a large saucepan and add flour, stirring for 1 minute.

Pour in the water and gravy from the tray, continuing to stir and bring to a boil for 2-3 minutes, or until the gravy thickens.

Add black pepper and salt as needed.

Tips:

Make sure the pork skin is dry; this helps form a crispy crust.

Tie the pork evenly and firmly, but not so tightly that it affects cooking.

Slow roasting is key; it ensures the pork becomes juicy and tender inside.

The final searing step crisps the skin and creates beautiful bubbles.

The gravy is optional but highly recommended as it adds extra flavor.

This Porchetta recipe is not only suitable for special occasions but also a great choice for family gatherings. Enjoy the crispy crust and juicy pork!