Porchetta

Nov 19, 2012 @ 5:53 PM
Posted by Eataly, Special Contributor

Nutrition

Cal/Serving: 1,471
Daily Value: 74%
Servings: 6

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free

Fat	123g	190%
Saturated	37g	183%
Trans	0g	0%
Carbs	7g	2%
Fiber	1g	3%
Sugars	4g	0%
Protein	79g	158%
Cholesterol	302mg	101%
Sodium	2517mg	105%
Calcium	47mg	5%
Magnesium	84mg	21%
Potassium	1407mg	40%
Iron	3mg	16%
Zinc	7mg	46%
Vitamin A	43IU	1%
Vitamin C	1mg	2%
Thiamin (B1)	2mg	125%
Riboflavin (B2)	1mg	54%
Niacin (B3)	24mg	119%
Vitamin B6	2mg	119%
Folic Acid (B9)	2µg	0%
Vitamin B12	3µg	48%
Vitamin D	2µg	0%
Vitamin E	4mg	18%
Vitamin K	15µg	18%
Fatty acids, total monounsaturated	56g	0%
Fatty acids, total polyunsaturated	12g	0%

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Crisp, crackly skin redolent with the flavor and aroma of rosemary, fennel seed, and garlic encases a moist, flavorful interior that's delicious to the last bite. Serve this porchetta with a hearty side dish such as these Lentils with Herbs and Sun-Dried Tomatoes, which complement the rich fattiness of the pork nicely.

INGREDIENTS

For the rub:

2 tablespoons fennel seeds
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons sugar

For the garlic paste:

6 cloves garlic, sliced thinly
1/2 cup extra-virgin olive oil

For the pork roast:

One 4-pound boneless pork loin roast
2 pounds pork belly

DIRECTIONS

For the rub:

In a bowl, combine all of the ingredients together and mix thoroughly. This can be stored for up to 3 months in a covered container.

For the garlic paste:

Place the garlic and olive oil together in a blender and blend into a paste.

For the pork roast:

Preheat the oven to 425 degrees.

Pat the pork loin and belly dry with a fresh towel. Cut the loin in half lengthwise. Cut the belly in half lengthwise and then butterfly each half so that you have 2 pieces of the same length and width as the original, but half as thick.

Season the pork loin with the rub and then smear the garlic paste over the seasoned pork. Season the belly generously with the rub. Lay the loin on top of the belly and wrap the loin with the belly, skin side out, like a jelly roll. Tie with butcher's twine.

Set the pork skin side up on a rack in a roasting pan and roast until the pork has reached an internal temperature of 138 degrees, about 2 hours. Remove from the oven and let rest for 20 minutes. Slice the pork into 1-inch-thick pieces and serve.