Porchetta is a savory, slow roasted pork made in the Italian culinary tradition. We suggest preparing it for a Sunday night dinner and enjoying the leftovers for weekday sandwiches. This fragrant dish pairs beautifully with our Cellar No. 254 Reserve Cabernet, highlighting the wine's ripe red fruits and notes of vanilla and dark chocolate.
• 1 ea 5-6 lb Pork Belly, Skin On
• 1/4 c Extra Virgin Olive Oil
• 1/4 c Kosher Salt
• 2 Tbsp Fennel Seeds
• 1 Tbsp Black Peppercorns
• 2 tsp Coriander Seed
• 1/2 tsp Allspice
• 1 tsp Smoked Paprika
• 1 Tbsp Ras el Hanout
• 1 Tbsp Fresh Thyme, Chopped
• 1 Tbsp Fresh Sage, Chopped
Combine the kosher salt with the herbs and spices in a medium bowl and stir until all ingredients are well incorporated. Evenly apply the mixture to the meat side of the pork belly, then place it skin side up in a non-reactive roasting pan. This will allow the skin to air dry for a crispier result when cooked. Place in refrigerator overnight. Remove pork belly from the refrigerator and allow it to temper on the counter for 1 hour.
Preheat the oven to 500 ̊.
Using a sharp knife, score the meat side of the pork belly in a checkerboard pattern 1/3" deep. This will promote even cooking.
Place the pork belly skin side down and roll tightly with the skin facing out and the meat facing in. Tie with butcher twine every 4 inches to ensure the roast is tight.
With a sharp knife, carefully score the top of the pork belly skin every 1 1/2", ensuring you do not cut into the meat. This will allow you to easily slice the porchetta for serving, and it will help produce a crispy, amber-colored crackling.
Place tied pork belly in a non-reactive roasting pan and set in oven for 15 minutes at 500 ̊, then reduce the heat to 350 ̊.
Cook 2-3 hours until an internal temperature of 155 ̊ is reached. Timing will vary depending on the thickness of the pork belly.
Transfer pork to cutting board and let to rest for 15-20 minutes.
Slice along scoring lines and serve.