Step 1

Put all herbs in a food processor and pulse until finely grind.

Step 2

Place pork belly skin side down on a work surface. Perform long cuts about ½ inch (1 cm) deep. This will the meat better absorb all the aromatics so as facilitate rolling it into a log. Rub with salt also working it into the cuts.

Step 3

Pour wine and extra virgin olive oil. Rub it into the meat.

Step 4

Slice garlic cloves and place in-between the cuts in the meat.

Step 5

Evenly coat the meat with herbs, saving a little for the pork fillet.

Step 6

In the same manner rub pork fillet with wine, oil and herbs and arrange on the pork belly.

Step 7

Roll the pork belly tightly into a cylinder.

Step 8

Using kitchen twine, tie the roll at 1-inch intervals.

Step 9

Let porchetta rest for 2-3 hours at room temperature or in the fridge overnight.

Step 10

When ready to roast, preheat oven to 350 F (180 C).

Step 11

Using a sharp knife poke holes all around the pork rind. Rub it generously with salt.

Step 12

Fill baking sheet with water, rosemary (fresh of dry), a few bay leaves and fennel seeds. Place the baking sheet on the lowest rack in the oven. Wrap both ends of porchetta with aluminum foil to prevent from burning. .

Step 13

Place porchetta on the wire rack right on top of the baking sheet filled with water

Step 14

Bake in a preheat to 355 F (180 C) oven for 30 minutes.

Step 15

Then lower the temperature to 245 F (120C) and bake for 3 hours.

Step 16

Increase the temperature to 355 F (180 C) again and bake for another 30 minutes OR until the temperature at the core of porchetta has reached 160-162 C (71-72 C). I highly recommend using a thermometer inside porchetta and positioning it in the center (core) for the most accurate and most important JUICY porchetta.

Step 17

Once the inside temperature of porchetta has reached 160-162 C (71-72 C), shift the wire rack with porchetta closer to the grill without touching it. Turn up the temperature to 430 F (220 C) and roast for 3-5 minutes checking on porchetta frequently until skin is crispy but pay attention not to burn it.

Step 18

Porchetta is ready when it has reached temperature of 165 F (74 C) on the inside. If it goes higher than 170 F (76 C) you risk overcooking it which results in dry meat.

Step 19

Allow to rest for at least 30 minutes and up to 1 hours before serving.