Porchetta | Basics with Babish

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Anise seeds provide similar flavor, while caraway is more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar with water mimics acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is a budget-friendly alternative.

Start with a big piece of pork belly, about half a pound per person.

Remove excess skin from the pork belly to ensure crispy skin.

Score the meat on the inside of the belly in a crosshatch pattern.

Trim the edges to make the belly a perfect rectangle.

Add freshly grated nutmeg, orange zest, chopped sage, chopped rosemary, fennel fronds, toasted pine nuts, kosher salt, black pepper, chili flakes, and crushed garlic to the inside of the belly.

Spread and pat down the seasonings evenly.

Roll the belly tightly and tie it up with kitchen twine at two or three-inch intervals.

Refrigerate uncovered overnight to dry out the skin.

Preheat the oven to 250 degrees Fahrenheit.

Line a baking sheet with foil and set a rack inside.

Insert a temperature probe into the thickest part of the roast.

Roast in the oven for 3 to 8 hours until the internal temperature reaches 160 degrees Fahrenheit.

Increase the oven temperature to 500 degrees Fahrenheit and roast for an additional 20 minutes for crispy skin.

Let the porchetta rest for at least half an hour before slicing.

Prepare Italian salsa verde with parsley, lemon juice and zest, capers, white wine vinegar, anchovy fillets, garlic, olive oil, chili flakes, salt, and pepper.

Pulse the salsa verde ingredients until chopped but not pureed.

Serve the porchetta on focaccia with salsa verde and arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens