MEAT AND BREAD PORCHETTA RECIPE RECIPES

Steps:

• Layout your pork belly, flesh side up. Roll your pork belly, stopping at the point where a part of the skin will be rolled into the flesh. Mark this as a guide, then turn the skin side up.
• Trim off the excess skin and fat using a sharp knife. This will prevent the porchetta from having a gummy texture once consumed.
• Flip to its underside and make 1-inch deep cuts, 2 inches apart.
• In a small bowl, combine your orange zest, fresh herbs, garlic, salt, chili flakes, and nutmeg. Set aside.
• Sprinkle the prepared mixture all over the scored flesh of the pork belly.
• Roll tightly and tie pork with kitchen twine, then keep chilled for at least 6 hours (best if overnight) to marinate the flesh, while drying out the skin as much as possible.
• When ready to roast the porchetta, preheat oven to 250 degrees F and line a roasting pan with aluminum foil.
• Set pork in a roasting pan, fat-side up. Roast for 3 to 4 hours or until the internal temperature reads 160 degrees F.
• Baste your porchetta skin with the olive oil occasionally.
• Once your pork internal temperature reads 160 degrees F, increase the oven temperature to its highest setting until skin turns mahogany and crispy, roughly 20 to 25 minutes.
• Remove from the oven. Let meat rest for 30 minutes before slicing and serving.
• Remove and discard the twine. Heat up your vegetable oil until smoking.
• For an even crispier skin or crackling, pour your very hot oil around the porchetta just before serving. The skin should blister up as you drizzle the hot oil.
• Serve with side salad, lemon wedges, sauce, and potatoes of your choice.

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.