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:
- 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.
- In a bowl, mix together the rosemary, sage, thyme, garlic, fennel seeds, red pepper flakes, lemon zest, salt, and pepper.
- Rub the herb mixture all over the pork loin and belly.
- Drizzle with olive oil.
- Carefully roll the pork belly around the loin. Tie with kitchen twine to secure.
- Place the rolled porchetta in the refrigerator, uncovered, for at least 6 hours, preferably overnight.
Bake:
- Preheat your oven to 450°F (230°C).
- 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).
- Let the porchetta rest for 20 minutes before slicing.
Dress your Greens:
- 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.