Porchetta Recipe · i am a food blog i am a food blog

Step 1

Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with half of salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and the rest of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.

Step 2

Heat the oven to 275°F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160°F. Blast the heat up to 450°F and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.

Step 3

Remove from the oven, let rest for 15-20 minutes, slice and enjoy!

Step 4

Puree the salsa verde ingredients until smooth. Assemble the sandwiches by slicing the rolls lengthwise and topping with porchetta. Add a bit of crackling and a drizzle of salsa verde. Serve with dijon mustard and enjoy!