Italian Porchetta Roast

Instructions

1. Step 1

   Toast the fennel seeds in a dry skillet over medium heat until fragrant, then crush them coarsely.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Fennel Seed

   Cookware: mortar and pestle, small skillet

2. Step 2

   Combine the crushed fennel with the garlic, rosemary, sage, and olive oil to make a coarse aromatic paste.

   Ingredients used: 24.0 gr Garlic, 30.0 ml Olive Oil, 12.0 gr Rosemary, 8.0 gr Sage

   Cookware: mixing bowl

3. Step 3

   Pat the pork belly and pork loin dry. Set the belly skin-side up and score the skin in parallel lines about 1 cm apart without cutting into the meat.

   Ingredients used: 2500.0 gr Pork Belly, 900.0 gr Pork Loin

   Cookware: Chef Knife, cutting board

4. Step 4

   Turn the belly skin-side down. Season the flesh and pork loin with the salt, black pepper, and lemon zest, then spread the aromatic paste evenly over the belly flesh.

   Ingredients used: 6.0 gr Black Pepper, 32.0 gr Kosher Salt, 2.0 piece Lemon

   Cookware: cutting board

5. Step 5

   Place the loin lengthwise across the belly. Roll the belly tightly around it with the skin outside, then secure the roast with kitchen twine at 3 cm intervals.

   Cookware: cutting board, Kitchen twine

6. Step 6

   Set the tied roast seam-side down on a wire rack in a roasting pan and refrigerate it uncovered.

   Timer: 480 min (fixed)

   Cookware: roasting pan, Wire roasting rack

7. Step 7

   Remove the roast from the refrigerator and heat the oven to 230°C. Leave the roast at room temperature while the oven heats, for no longer than 45 minutes.

   Timer: 45 min (fixed)

   Cookware: roasting pan, Wire roasting rack

8. Step 8

   Roast at 230°C until the skin begins to blister and brown.

   Timer: 30 min (fixed)

   Cookware: roasting pan, Wire roasting rack

9. Step 9

   Reduce the oven to 160°C and carefully pour the white wine into the bottom of the roasting pan without wetting the skin.

   Ingredients used: 240.0 ml dry white wine

   Cookware: roasting pan

10. Step 10

    Continue roasting at 160°C until the center of the pork loin reaches at least 63°C and the belly is tender.

    Timer: 180 min (fixed)

    Cookware: instant-read thermometer, roasting pan, Wire roasting rack

11. Step 11

    Transfer the porchetta to a clean cutting board and rest it uncovered, then remove the twine and slice across the roll.

    Timer: 30 min (fixed)

    Cookware: Chef Knife, cutting board