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Porchetta
Preparation info
- Serves
10–14
- Difficulty
Easy
Appears in
Published 2015
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. 2 tbsp. 12 c
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
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