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Olivier’s Porchetta

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2 - 2.5 hours
Serves 6

Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with lemon, rosemary, garlic chili, and fresh herbs.

    Ingredients

  • * This cooking suggestion is based on a 5-6 pounds Porchetta.

Directions

1.

Refrigerate roast, uncovered, to allow the skin to air-dry; pat occasionally with paper towels

2.

Let the Porchetta sit at room temperature for at least 2 hours.

3.

Preheat over to 500° F and roast for 25 to 30 mins

4.

Reduce heat to 300° F for 1h10 to 1h30 or until an instant-read thermometer inserted into the center of the meat registers at 145° F.

5.

Let the roast rest for 15 to 30 mins before slicing.

6.

Leftovers from the Porchetta are great for sandwiches, omelets, or hash the following day!

Bon Appetit!