Porchetta
This traditional Italian porchetta is crispy on the outside and juicy and tender on the inside. It's a classic take on pork belly that everyone is sure to love.
Ingredients :
- 12 lb pork belly about 6 kg
- 3 tablespoons sea salt to taste. divided
- 3 tablespoons black pepper to taste. divided
- 2 tablespoons onion powder
- 2 tablespoons minced garlic
- 3 tablespoons olive oil divided
- 2 tablespoons honey
- 1 tablespoons rosemary
- 2 tablespoons olive oil
- 2 pounds potatoes peeled and chopped
- 2 carrots peeled and chopped
- 1 teaspoon sea salt to taste
- 1 teaspoon black pepper to taste
- 1 teaspoon thyme
Directions :
- Generously season the meaty side of the pork belly with salt, pepper, onion powder, garlic, olive oil, honey, rosemary, and massage into the meat.
- Starting with a short end, roll the pork belly up tightly and secure with butcher's twine.
- Place the porchetta on a roasting pan with a rack and coat with more olive oil, pepper, and salt.
- Cover the pan with aluminum foil and bake for 2 hours at 300F.
- Heat olive oil in a skillet over medium heat to cook your carrots and potatoes.
- Add carrots and potatoes to the pan, coat them in salt, pepper, and thyme, and cook until they are tender when stabbed with a fork.
- Remove your porchetta from the oven when it is crispy and slightly scorched on the outside and the internal temperature reaches 165F.
- Let the porchetta rest for 5-10 minutes, and then slice it immediately before serving.
- Serve your crispy porchetta with the potatoes and carrots, and enjoy!
