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58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
Back to Justin Smillie’s Porchetta
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Justin Smillie’s Porchetta
Credit:
David M. Russell
Recipe Summary
Yield: Makes enough for 20 sandwiches
Ingredients
Ingredient Checklist
1 bunch fresh sage, leaves only, finely chopped
1 bunch fresh rosemary, leaves only, finely chopped
1 bunch fresh oregano, leaves only, finely chopped
12 cloves garlic, finely chopped
8 tablespoons fennel pollen
3 tablespoons freshly grated lemon zest
1 (7-pound) pork belly, skin-on
1 (5-pound) pork loin
Sea salt and freshly ground black pepper
Gallery
Justin Smillie’s Porchetta
Credit:
David M. Russell
Recipe Summary
Yield: Makes enough for 20 sandwiches
Gallery
Justin Smillie’s Porchetta
Credit:
David M. Russell
Justin Smillie’s Porchetta
Credit:
David M. Russell
Justin Smillie’s Porchetta
Recipe Summary
Yield: Makes enough for 20 sandwiches
Recipe Summary
Yield: Makes enough for 20 sandwiches
Yield: Makes enough for 20 sandwiches
Makes enough for 20 sandwiches
Ingredients
Ingredients
- 1 bunch fresh sage, leaves only, finely chopped
- 1 bunch fresh rosemary, leaves only, finely chopped
- 1 bunch fresh oregano, leaves only, finely chopped
- 12 cloves garlic, finely chopped
- 8 tablespoons fennel pollen
- 3 tablespoons freshly grated lemon zest
- 1 (7-pound) pork belly, skin-on
- 1 (5-pound) pork loin
- Sea salt and freshly ground black pepper
Directions
In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, and lemon zest; set aside.
Place pork belly skin-side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down.
Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly.
Spread herb mixture over pork loin and season with salt and pepper. Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air dries, for 3 days.
Fit a rimmed baking sheet with a rack and transfer pork to rack; let stand until room temperature, about 2 hours. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
Transfer pork to oven and cook until skin begins to crackle, about 10 minutes. Reduce temperature to 325 and continue roasting until an instant-read thermometer inserted into center of roast reaches 130 degrees, about 3 hours. Let stand 30 minutes before slicing.
Reviews
Add Rating & Review
58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
Reviews
Add Rating & Review
58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
Add Rating & Review
58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
58 Ratings
5 star values:
11
4 star values:
4
3 star values:
23
2 star values:
14
1 star values:
6
- 5 star values:
- 11
- 4 star values:
- 4
- 3 star values:
- 23
- 2 star values:
- 14
- 1 star values:
- 6
All Reviews for Justin Smillie’s Porchetta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Justin Smillie’s Porchetta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
