Porchetta Roast

Porchetta Roast

Succulent boneless pork loin is rolled in a crackling crust of golden pork belly, rubbed with garlic, rosemary, and sage

  • 4 Garlic cloves, minced
  • 4 tbsp Fresh Rosemary, minced
  • 4 tbsp Fresh sage, minced
  • 1/4 cup extra-virgin olive oil
  • 4 tsp Sea salt
  • 2 tsp freshly ground black pepper
  • 4 lb Pork belly
  • 2 lb boneless pork loin
  1. “Preheat the oven to 500°F (260°C). In a small bowl, combine garlic, rosemary, sage, extra-virgin olive oil, 2 teaspoons sea salt, and 1 teaspoon black pepper. Set aside.”

  2. “Place pork belly fat side up on a sturdy surface. Use a paring knife to score fat in a diamond pattern. Make sure to score about ¼ inch (.5cm) deep.”

  3. “Turn belly over. Spread herb mixture evenly over belly.”

  4. “Place pork loin in the center and roll belly around loin. Tie rolled belly crosswise with undyed kitchen twine every ½ inch (1.25cm), starting in the center of roast and working toward the edges.”

  5. “Place tied roast rack in a roasting pan. Season outside of roast with remaining 2 teaspoons sea salt and remaining 1 teaspoon black pepper. Add 2 cups water, or enough to cover the bottom of the pan.”

  6. “Roast for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue to roast for 1 hour, 30 minutes, to 2 hours, or until internal temperature reaches 145°F (65°C).”

  7. “Let rest for 20 minutes before thinly slicing to serve.”