Try this Porchetta recipe
- salt
- 1 tablespoon kosher salt
- 2 cloves garlic
- zest of 1 lemon
- 2 tablespoons fresh rosemary
- dijon mustard
- 1 cup oil
- 2 teaspoons toasted fresh rosemary chopped
- 2 teaspoons toasted fennel seed crushed
- 2 teaspoons chili flakes
- 2 teaspoons freshly ground black pepper
- 2 tablespoons roughly chopped flat leaf parsley
- pork tenderloin around 3 inches in diameter, 1-2 pounds
- 12 inch slab of skin-on pork belly skin lightly scored
- 2 ciabatta rolls
- 2 cups porchetta still warm thinly sliced and chopped
- bit of crackling roughly chopped
- 1 bunch parsley
- 2 teaspoons toasted fennel seeds ground
- 2 teaspoons toasted coriander ground
- 2 teaspoons chili flakes
- lemon juice from 2 lemons
- Carbohydrate 10.72619 g
- Cholesterol 0 mg
- Fat 864.760362483302 g
- Fiber 3.78490004205704 g
- Protein 2.15051 g
- Saturated Fat 112.053824321538 g
- Serving Size 1 1 recipe (931g)
- Sodium 3696.42880736013 mg
- Sugar 6.94128995794296 g
- Trans Fat 41.5864341191736 g
- Calories 7686 calories
Step-by-step
- Ingredients : salt, 1 tablespoon kosher salt, 2 cloves garlic, zest of 1 lemon, 2 tablespoons fresh rosemary, dijon mustard, 1 cup oil, 2 teaspoons toasted fresh rosemary chopped, 2 teaspoons toasted fennel seed crushed, 2 teaspoons chili flakes, 2 teaspoons freshly ground black pepper, 2 tablespoons roughly chopped flat leaf parsley, pork tenderloin around 3 inches in diameter, 1-2 pounds, 12 inch slab of skin-on pork belly skin lightly scored, 2 ciabatta rolls, 2 cups porchetta still warm thinly sliced and chopped, bit of crackling roughly chopped, 1 bunch parsley, 2 teaspoons toasted fennel seeds ground, 2 teaspoons toasted coriander ground, 2 teaspoons chili flakes, lemon juice from 2 lemons
Crisp exterior textures depend entirely on moisture management during the initial preparation phase. Scoring the pork belly skin requires shallow cuts that slice through the outer layer without piercing the fat beneath; deep lacerations release internal juices that soften the crust during roasting. Toasting whole fennel seeds and coriander in a dry pan for sixty seconds releases essential oils before crushing them with a mortar and pestle.
The Aromatic Paste
Grating garlic and lemon zest directly into chopped rosemary creates a cohesive paste that adheres evenly to the meat surface. Distributing this herb layer uniformly prevents pockets of unseasoned fat. Massaging kosher salt into every crevice draws out surface humidity, establishing optimal conditions for the skin to blister at high heat.
Kitchen Sequencing
Managing preparation timelines effectively involves completing spice toasts thirty minutes before assembly to allow proper cooling. Slicing the warm roasted meat requires a serrated blade to preserve structural integrity across the layered pork belly and tenderloin sections.
