INGREDIENTS:
- 1 pork belly, skin on, about 10 to 12 pounds
- 1/2 cup kosher salt
- 3 tablespoons baking soda
- 5 medium garlic cloves, sliced thin, preferably using a mandoline slicer
- 2 sprigs fresh rosemary, leaves removed and chopped
- 3 tablespoons fennel seed, coarsely ground in a mortar or electric spice mill
HOW TO COOK:
- Season the meat side of the pork belly liberally with the salt. Flip the pork belly over and rub the baking soda evenly into the skin.
- Leave the belly in the fridge overnight with the skin side facing up,uncovered (if you have trouble fitting the pork belly into your fridge, you can cut it in half).
- The next day, heat the oven to 400°F. Arrange one rack in the upper third of the oven and another in the lower third. Remove the pork belly from the fridge and lightly pat the skin with a paper towel to dry it.
- With a razor blade, carefully score the skin to expose the fat, without piercing it. Score in diagonal lines 2 inches apart. Then score in the opposite direction, also 2 inches apart, to create an even diamond pattern in the skin.
- Flip the belly over so the skin side is down. Evenly scatter the garlic slices over the meat. Follow with the chopped rosemary, coarsely ground fennel seed, and lemon zest.
- Roll up the belly and, with butcher’s twine, tie it together at 3-inch intervals. Make sure the twine is snug but not too tight. In order to fit the pork belly in a standard oven, you’ll need to cut it in half to make 2 roasts.
- Place the roasts on a pair of wire racks set inside 2 rimmed baking sheets. Roast for 40 minutes.
- Reduce the oven temperature to 325°F and roast undisturbed for 3 hours, or until the interior of the porchettas is tender. Use a long wooden skewer or long, thin knife to probe the meat to determine its tenderness—it should be very pliant but not falling apart.
- Raise the oven temperature to 500°F and roast until the skin is evenly blistered and crispy, about 20 to 30 minutes.
- Remove the porchettas and let them cool for 30 minutes. Slice as thick as you like—if you’re making sandwiches, 1 1/2 inches is about right—and serve.
SOURCE: chow.com
IMAGE: patiodaddiobbq.com
