Porchetta

Ingredients

• 2 lb pork belly
• 4 cloves garlic
• 1 tbsp fennel seeds
• 1 tbsp fresh rosemary
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Score the pork skin in a crosshatch pattern, about 1/4 inch deep, without cutting into the meat. Pat the skin completely dry with paper towels.

2. 2

   In a small bowl, mash the 4 garlic cloves, 1 tbsp fennel seeds, 1 tbsp chopped rosemary, 1 tsp salt, and 2 tbsp olive oil into a paste. Rub this mixture all over the meat side of the pork, pressing it into the scores.

3. 3

   Place the pork skin-side up on a rack in a roasting pan. Let it sit at room temperature for 15 minutes while you preheat the oven to 450°F.

4. 4

   Roast for 20 minutes, then reduce the heat to 350°F and continue roasting until the skin is deeply crackled and the internal temperature reaches 145°F, about 30-40 minutes more. If the skin isn't crispy enough, broil for 2-3 minutes, watching closely.

5. 5

   Let the porchetta rest for 10 minutes before slicing. Serve warm, with the crispy skin on top.

Tools you’ll need

• Roasting pan with rack
• Chef's knife
• Small bowl
• Paper towels

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