Crispy Porchetta

Crispy pork skins, beautifully moist tender meat, is there anything better than having a porchetta on the table? I'm not sure there is. This is a dish I've made a lot as a chef in various restaurants. It was always popular for a Sunday lunch. So here is how I make restaurant quality porchetta at home. I'll talk you through the ingredients, prep and key steps so you can cook the best porchetta for your friends and family. Important note: You need to start the prep the day before you want to cook it as the prepared pork needs to sit in the fridge, uncovered for at least 24 hours to dry out. This is so the skin can crisp up nicely and give you perfect crackling when you cook it.You can also use this recipe and use the leftovers to make my porchetta roll recipe. What is porchetta? Porchetta is the Italian pork roast (aka porchetta roast). You have juicy pork filled with a fresh marinade and a crispy crackling on the outside. It's a great dish to make when you have family or friends over for a meal or for your Sunday lunch. PrepFirst thing we're going to do is make the marinade which is a combination of garlic, rosemary, lemon, parsley, fennel pollen, chilli flakes and salt. Ingredient notesPork Belly: You want a pork belly with the bone out, skin on and the loin still attached. This will be hard to find off the shelf, I always need to make a special order with my local butcher for this one. So go chat to your butcher about it. Alternatively, you can use a cut without the loin attach and just buy that separately. Fennel Pollen: This one is not super common so you can just use crushed up fennel seeds insteadEquipmentChopping boardChef’s knifeBoning knifeGrater or MicroplaneLarge mixing bowlButcher’s twineOven tray with rackThermometerKitchen blowtorch (optional, for crackling touch-ups)

Unbalanced

% Daily Values based on a 2,000 calorie diet

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