Crispy Porchetta with Fennel & Garlic

Ingredients

• 3 pounds pork belly, skin on, about 3 pounds
• 8 cloves garlic cloves, peeled
• 2 tablespoons fennel seeds
• 4 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ cup red wine or water

Instructions

1. 1

   Set the oven to 450°F and wait until the indicator light or beep confirms it has finished heating, about 12 minutes.

2. 2

   Pat the pork belly skin completely dry with paper towels, rubbing the entire surface until no moisture remains.

3. 3

   Using a sharp knife, score the pork skin in a crosshatch pattern, cutting through only the skin and fat layer (not the meat), spacing each line about 0.5 inches apart.

4. 4

   Finely mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

5. 5

   Crush the fennel seeds lightly with the flat side of a knife or in a mortar and pestle until they smell fragrant and break apart slightly.

6. 6

   In a small bowl, combine the minced garlic, crushed fennel seeds, salt, pepper, and the leaves stripped from the rosemary and thyme sprigs—discard the woody stems.

7. 7

   Rub the herb and garlic mixture all over the pork belly, pressing it into the scored skin and the flesh on the underside.

8. 8

   Heat 3 tablespoons olive oil in a large oven-safe skillet (12 inches or larger) over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

9. 9

   Carefully place the pork belly skin-side down in the hot oil and let it sear undisturbed for 5 minutes until the skin turns deep golden-brown and begins to crisp.

10. 10

    Flip the pork belly over so the meat side is now down, and sear for another 3 minutes until the flesh side develops a light brown color.

11. 11

    Pour the red wine or water into the skillet around (not over) the pork belly, scraping any stuck-on brown bits from the pan bottom with a wooden spoon.

12. 12

    Transfer the skillet to the preheated 450°F oven and roast for 30 minutes, checking once at the 15-minute mark to ensure the skin isn't burning; if it is browning too fast, reduce heat to 400°F.

13. 13

    Remove the skillet from the oven and insert an instant-read thermometer into the thickest part of the meat (away from bone if present); it should read 190°F for tender, render pork.

14. 14

    If the thermometer reads below 190°F, return the skillet to the oven and roast for another 10 minutes, then check again.

15. 15

    Once the pork reaches 190°F, remove it from the oven and let it rest on a cutting board for 10 minutes without moving it—this allows the juices to redistribute and the skin to become crisp.

16. 16

    Slice the porchetta perpendicular to the ribs into 0.5-inch-thick slices, starting at one end and cutting straight down through the skin and meat in even pieces.

17. 17

    Arrange the slices on a warm serving platter, slightly overlapping, and pour any pan juices from the skillet over the top; serve immediately while the skin is still crisp.

Tools you’ll need

• 12-inch oven-safe skillet (cast iron or stainless steel)
• sharp chef's knife
• paper towels
• mortar and pestle (or use a knife)
• small mixing bowl
• instant-read meat thermometer
• wooden spoon
• cutting board

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