Porchetta

Name: Porchetta
Yield: Serves 10–14
Cuisine: Italian
Ingredients: 1 ½ tsp. baking soda; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; 1 3–5-lb. trimmed pork loin; 1 12–14-lb. skin-on pork belly; 12 cloves garlic, finely chopped; 2 tbsp. crushed fennel seeds; 3 tbsp. grated lemon zest

Preparation info

Serves
10–14

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A whole pork loin enclosed in a whole pork belly, this porchetta is an ideal special-occasion roast—the outside crisps, and underneath there are layers of tender meat, both lean and fatty. To keep the meat moist, tightly wrap it in plastic wrap and then aluminum foil before roasting.

Ingredients

3 tbsp. grated lemon zest
2 tbsp. crushed fennel seeds
12 c

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Combine lemon zest, fennel seeds, and garlic in a small bowl and set aside. Lay pork belly skin side down with a long edge parallel to you. Arrange pork loin along center, widthwise. Trim away overhanging ends of loin. Fold belly over loin. Trim pork belly meat and fat, but not skin, along one side, so when belly is wrapped around loin, trimmed skin flap covers seam of bell