The Secret to CRISPY Porchetta No One Talks About

Ingredients

• 5 lb Pork Belly (skin on, rectangular shape, ask butcher for a square piece)
• 38 g Kosher Salt (1.6% of pork weight, for seasoning the meat)
• 1 tablespoon Whole Black Peppercorns (toasted and ground)
• 0.5 tablespoon Whole Fennel Seeds (toasted and ground)
• 12 cloves Garlic (peeled and minced)
• 3 stalks Fresh Rosemary (leaves stripped)
• 1 bunch Fresh Sage (leaves only)
• 1 bunch Fresh Parsley (leaves chopped)
• 5 leaves Fresh Oregano (or a few stems, leaves stripped)
• 5 leaves Fresh Thyme (or a few stems, leaves stripped)
• 2 small lemons Lemon Zest (zested, no juice needed)
• 0.75 tablespoon Calabrian Chili Flakes (adjust to heat preference)
• 1 cup Water (added to roasting pan to prevent burning)
• 1 roll Kitchen Twine (for tying the pork belly)

Instructions

1. Toast Spices

   Heat a skillet over medium‑high heat, add whole black peppercorns and fennel seeds, and toast until fragrant, about 2‑3 minutes.

   Time: PT5M

2. Grind Toasted Spices

   Transfer toasted spices to a mortar and pestle and grind until you have roughly 1½ tablespoons of a fine mixture.

   Time: PT5M

3. Prep Aromatics

   Peel and mince 10‑12 garlic cloves; zest two small lemons, set aside.

   Time: PT5M

4. Make Herb‑Spice Rub

   In a bowl combine the ground pepper‑fennel, minced garlic, rosemary leaves, sage leaves, parsley, oregano, thyme, lemon zest, Calabrian chili flakes, and 38 g kosher salt. Mix until evenly distributed.

   Time: PT10M

5. Select and Prepare Pork Belly

   Ask your butcher for a 5‑6 lb pork belly with skin on, as square as possible. Pat dry with paper towels.

   Time: PT10M

6. Prick the Skin

   Using a meat tenderizer/needle tool, poke the skin all over to create tiny holes for fat rendering.

   Time: PT5M

7. Butterfly the Belly

   If the belly is thick, cut it in half lengthwise. Then, starting just past the midpoint, slice a shallow “book‑open” cut through the meat (not the skin) to create a flap that can be opened like a book.

   Time: PT10M

8. Season the Meat

   Rub the herb‑spice mixture all over the exposed meat surface, ensuring the salt penetrates.

   Time: PT5M

9. Roll and Tie

   Roll the belly tightly, skin side out, and secure with kitchen twine using a triple knot in the center, then another triple knot a few centimeters away. Cut excess twine.

   Time: PT10M

10. Dry the Skin

    Place the tied pork belly on a rack set over a tray and refrigerate uncovered for 3‑5 days. The skin should become dry and slightly darkened.

    Time: PT0M

11. Preheat Oven

    When ready to cook, preheat a convection oven to 450°F (232°C).

    Time: PT15M

    Temperature: 450°F

12. Initial High‑Heat Roast

    Place the pork belly on a sheet tray, add 1 cup water to the bottom of the tray, and roast at 450°F for 30‑45 minutes until the skin begins to puff and turn deep golden.

    Time: PT45M

    Temperature: 450°F

13. Low‑and‑Slow Finish

    Reduce oven temperature to 325°F (163°C) and continue roasting until an instant‑read thermometer inserted into the thickest part reads 185°F (85°C), about 2 hours.

    Time: PT2H

    Temperature: 325°F

14. Rest

    Remove the pork belly from the oven, tent loosely with foil, and let rest for 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

2350

Protein

90 g

Carbohydrates

0 g

Fat

180 g

Fiber

0 g