Roasted Pork Belly Porchetta
Ingredients
2 tablespoons fennel seeds
1 tablespoon crushed garlic
2 teaspoons salt
1 teaspoon red pepper flakes
1 lemon
¼ cup sage leaves
2 tablespoons rosemary leaves
5 pounds pork belly
1 teaspoon salt
¾ teaspoon black pepper
1 teaspoon canola oil
⅓ cup chopped parsley
Tools
paper towels
measuring cups
measuring spoons
spatula
chopping board
knife
saute pan
pastry brush
food processor
cooking twine
zester
June Pan
June Oven
June Food Thermometer
June Roasting Rack
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Roast cook mode using the button below.
June Oven
Toast the fennel seeds
In a small, dry skillet set over medium heat, toast the fennel seeds, tossing occasionally, until very fragrant, about 2 minutes.
2 tablespoons fennel seeds
measuring spoons
saute pan
Combine the herb mixture ingredients
Immediately transfer the toasted fennel to a food processor or mortar and pestle. Add the garlic, salt and pepper flakes. Zest the lemon directly into the food processor. (Reserve the zested lemon for another purpose.)
1 tablespoon crushed garlic
2 teaspoons salt
1 teaspoon red pepper flakes
food processor
1 lemon
zester
Process the herb mixture
Pulse or pound the spices until they are ground and mixture is smooth, scraping down with a spatula if necessary.
spatula
Finish the herb mixture
Add the sage and rosemary. Process or pound the mixture until the herbs are coarsely chopped and a coarse paste has formed.
¼ cup sage leaves
2 tablespoons rosemary leaves
measuring cups
Score the pork skin
Lay the pork skin-side up on the chopping board. Using a sharp knife, score the skin of the pork at a 45° angle, leaving about ¼” between cuts. Be careful not to slice into the meat under the skin. Rotate the pork on the cutting board, and repeat the scoring process in the opposite direction, leaving a cross-hatch pattern in the skin.
chopping board
knife
5 pounds pork belly
Season the inside of the pork
Flip the pork over and with the skin side facing down. Spread the herb mixture evenly over the meat.
Tie the pork
Starting at a short edge, roll the pork belly into a tight log. Starting at one end, tie a tight loop around the log. After tying you should have one piece of quite short string and the whole length of the rest of the string on the other side. Tie the rolled pork tightly at 1½” intervals with cooking twine.
cooking twine
Season the outside of the pork
Set the pork seam-side down on a June Roasting Rack set in a June Pan and pat it dry with paper towels. Sprinkle the salt and pepper all over the exterior of the pork, then brush or rub the oil all over as well.
1 teaspoon canola oil
June Pan
June Roasting Rack
1 teaspoon salt
¾ teaspoon black pepper
paper towels
pastry brush
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer geometric center of the meat, working to land the tip in a meaty piece as much as possible.
June Food Thermometer
Roast the porchetta
Place the June Pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the pork until the June Food Thermometer reaches 140°F, about 50 minutes. June will increase the temperature to 450°F and roast the pork an additional 5 minutes, until the skin is crispy and golden. June will notify you when the porchetta is ready.
Rest the pork and serve
Remove the food from the June Oven and transfer the pork to a chopping board. Cover loosely with foil and allow the pork to rest at least 10 minutes. Remove the twine from the pork and slice the roast crosswise. Arrange the meat on a platter and pour any juices from the cutting board over it. Serve, garnishing with chopped parsley if using.
⅓ cup chopped parsley
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