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HOMEMADE PORCHETTA DI PANCIA ( PORK BELLY PORCHETTA )

Make this Tonight - "The Italian Street Sandwich"

30
Prep Time
(minutes)
120
Cook Time
(minutes)
4
Servings

Ingredients

  • 5 pounds Pork belly skin attached
  • 2 tablespoon kosher salt
  • 1 tablespoon black pepper
  • ¾ cup fresh sage
  • ¾ cup fresh rosemary
  • ¾ cup fresh dill
  • 4 garlic cloves
  • 2 tablespoon olive oil

Steps

  1. Place all the herbs in a robot coupe along with the garlic and the oil
  2. Blend until becomes a paste
  3. Set aside
  4. Place the pork belly flat on a cutting board
  5. Score the inside of the belly and add salt and pepper
  6. Add the herb rub to the inside of the belly on top of the salt and the pepper
  7. Roll the belly and tight with butcher twine
  8. Once rolled place the porchetta on a roasting Pan with a drain
  9. Cover with aluminum foil
  10. Bake it at 400 F cover for 1 h and 15 minutes covered
  11. Then take off the foil and bake for an additional 30 minutes at 500 F to make the skin crackle
  12. Cooldown set aside