Recipe

This stunning, easy, crispy crackling porchetta is everything you want at this time of year. feeds a crowd, leftovers are magical, and there’s plenty of time to sneak in a nap! Radicchio and arugula add bright bitter notes to balance the rich pork. Andiamo! 

Servings: 4-5 

Prep Time: 10 minutes 

Cook Time: 2 hours 

Ingredients: 

Porchetta: 

• One pork belly (about 3 lbs) 
• Pork tenderloin (about 2 lbs) 
• 2 tablespoons fresh rosemary, chopped 
• 2 tablespoons chopped fresh sage 
• 2 tablespoons chopped fresh thyme 
• chopped garlic cloves 
• minced fennel seeds 
• crushed red pepper flakes 
• Zest of 1 lemon 
• Salt and black pepper 
• Olive oil 

Bitter Greens Salad: 

• Radicchio, chopped 
• Arugula 
• Parmesan cheese, shaved 
• Balsamic vinegar 
• Olive oil
• Salt and black pepper

Instructions: 

Season and Roll your Porchetta: 

1. Lay the pork belly skin-side down. Place the pork loin in the center. Make diagonal incisions on the loin and belly to help the flavors penetrate. 
2. In a bowl, mix together the rosemary, sage, thyme, garlic, fennel seeds, red pepper flakes, lemon zest, salt, and pepper. 
3. Rub the herb mixture all over the pork loin and belly. 
4. Drizzle with olive oil. 
5. Carefully roll the pork belly around the loin. Tie with kitchen twine to secure. 
6. Place the rolled porchetta in the refrigerator, uncovered, for at least 6 hours, preferably overnight. 

Bake: 

1. Preheat your oven to 450°F (230°C). 
2. Place the porchetta on a rack in a roasting pan. Roast for 30 minutes, then reduce heat to 325°F (160°C) and continue roasting for about 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C). 
3. Let the porchetta rest for 20 minutes before slicing. 

Dress your Greens: 

1. In a bowl, mix together radicchio, arugula, and parmesan cheese. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper to taste. Toss the salad gently and serve alongside the porchetta.