Porchetta Pork Roast | Melissa Clark Recipes | The New York Times

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more affordable and flavorful.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: dill seeds

Anise seeds provide a similar flavor profile.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains moisture without alcohol.

Score the skin of the pork shoulder with a knife to help it crackle.

If you have a butcher, ask them to score the skin for you.

In a mortar and pestle, combine fennel seeds, red pepper flakes, fennel fronds, and garlic cloves, and pound them into a paste.

Add a lot of salt to the mixture to season the meat properly.

Massage the paste into the scored skin and meat of the pork shoulder.

Cover the pork and let it marinate in the fridge overnight.

Before cooking, let the pork sit at room temperature for 1-2 hours.

Place the pork shoulder skin side up in a roasting pan.

Roast the pork until the skin is brown and crackly.

Check the internal temperature; cook to 180°F (82°C) for neat slices or above 195°F (91°C) for tender, fall-apart meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens