Italian Porchetta

 

La Porchetta is a traditional Italian dish—rich and hearty—consisting of a piece of pork belly flavored with a mixture of herbs and spices, slow-roasted in the oven until it becomes crispy on the outside and juicy on the inside.

This delicious Italian specialty has its roots in the Lazio region, in central Italy, where Rome is located, and is one of the country's most popular dishes. Porchetta is typically enjoyed on any special occasion that calls for a gastronomic celebration. Although traditionally associated with Sundays, it has recently become a central recipe for the Christmas and New Year festivities in Italy.

INGREDIENTS (6/8 servings)

• 3 kg (6.6 lb) of pork belly
• 3 tablespoons of coarse salt
• 2 tablespoons of freshly ground black pepper
• 4 cloves of garlic, chopped (without the green germ)
• 4 tablespoons of chopped fresh rosemary
• 4 tablespoons of chopped fresh sage
• 4 tablespoons of chopped fresh parsley
• 4 tablespoons of extra virgin olive oil

There are various ways to cook porchetta. The key is to acquire a large piece of pork belly, including the skin, which can be rolled to form a kind of meat roast. It can be prepared quickly, meaning seasoned and baked on the same day, or left to marinate for some time to allow the meat to absorb the flavors. The "slow" method yields better results, but the quick approach works well too. I will explain both.Place the pork belly on a cutting board with the skin facing down. Make shallow cuts on the meat side—never on the skin.

We mix the salt, pepper, garlic, rosemary, sage, and parsley in a bowl.

Rub this mixture of herbs and spices all over the surface of the pork belly, both on the meat side and the skin. If cooking immediately, let it rest for at least an hour at room temperature (assuming the room temperature is not too high). Otherwise, place it in the refrigerator and let it sit overnight.

After the resting period, tightly roll the pork belly and tie it with kitchen twine.

Place the porchetta on a baking tray and coat it on all sides with olive oil. If you want to cook it quickly, preheat the oven to 220 degrees Celsius (428 F). Otherwise, simply raise the oven temperature to 180 degrees Celsius (356 F).

Roast in the preheated oven for 2 hours (if at 220 degrees C, 428 F) or for 3 hours at 180 degrees, increasing the temperature to 220 degrees C /428 F) for another half hour, or using the broiler while keeping an eye on the meat. In both cases, quick and slow, bake until the skin is crispy, and the meat is cooked.

Remove from the oven and let it rest for 15 minutes before slicing and serving. This resting period is crucial. Failure to do so will result in the meat juices not settling, and the porchetta won't be as flavorful as it should be.