Porchetta Roast
We like to make our version of porchetta with pork belly, and it’s one of the most popular items we prepare at Meatsmith. We use belly because we can cook it for a long time so that the meat breaks down and becomes soft and gelatinous but with perfectly crisp skin. For the best crackling, we recommend leaving your rolled porchetta uncovered in the fridge overnight. This recipe serves a large gathering, but the recipe can be halved if you’re catering for less people.
Ingredients 11
3 kg deboned pork belly, skin on
40 g salt
10 g black pepper, freshly ground
20 g chilli flakes
10 g fennel seeds
5 black garlic cloves, peeled
1 lemon, zested
180 g flat-leaf parsley (italian parsley), leaves only, chopped
2 tbsp olive oil
To Serve
mustard fruits, optional
rocket and parmesan salad, optional
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Method 8
The Day Before
Start by butterflying the with a sharp knife, cutting through the long side of the belly through the middle of the meat, getting as close as you can to the end without cutting all the way through. Flatten out the butterflied belly, placing it skin-side down with the meat side closest to you. Combine the , , , and , then sprinkle evenly over the whole opened surface.
Peel the and use the back of a spoon to spread it evenly over the opened surface. Sprinkle evenly with and .
Starting with the part of the belly closest to you, tightly roll up the meat into a log, so that the skin wraps all the way around. Secure with butcher’s twine in the centre, then at both ends. Then truss the whole roast: start at one end and tie a string every two finger widths towards the middle string. Repeat with the other side. Set aside, uncovered, in the fridge overnight.
On The Day
One hour before you are ready to cook, prick the skin all over with the point of a sharp knife. Rub the porchetta generously with and set aside on a wire rack set in a roasting dish. Preheat the oven to 150°C (300°F).
Cook your porchetta, uncovered, for 2½ hours (you can also add a few peeled potatoes to the pan).
Increase the oven temperature to the maximum and continue cooking for 30 minutes until the skin is blistered and crispy.
Once you’re happy with the level of crackle on the roast, remove from the oven and set aside on the bench to rest for 20 minutes.
Carve and serve with mustard fruits and a simple .
Meatsmith's tips
Black garlic is the result of ageing whole bulbs of garlic for several weeks until they deepen in colour and flavour. The result mellows the bite of raw garlic, lending it a sweeter, almost caramelised character. The technique originates in East Asia where black garlic has been used for centuries.
