Porchetta

Ingredients

  • 5 lbs. pork belly
  • 2lbs Pork shoulder butterflied
  • 1 pork tenderloin

For the brine:

  • 2/3 cup kosher salt
  • 2/3 cup sugar
  • 1 gallon water
  • 5 cloves garlic peeled and smashed
  • 10 peppercorns
  • 1 bay leaf
  • 3 sprigs rosemary
  • 3 sprigs thyme

For the Rub:

  • 1 bunch rosemary
  • 1 bunch sage
  • 1 bunch thyme
  • 1 bunch parsley
  • 2 heads of garlic peeled
  • 2 tbsp. salt
  • 1 tbsp. cracked pepper
  • ½ cup olive oil or more if needed
porchetta

Process

In order to get the greatest impact of the juicy pork wrapped in the amazingly delicious crispy skin on my porchetta, I begin by brining 3 cuts of pork for 24 hours and then air-drying the skin of the roast in the refrigerator for an additional 24 hours.  You will not see a bine in any recipes from Italy, but when I began adding this step, I was sold.  Yes, this does mean starting the process 2 days in advance, but you will see the dramatic difference in the end product.   The center will be extremely moist and flavorful and you will not believe the crispy goodness of the skin when it has been air-dried.  I have been known just to peel off the skin and eat it all by itself.

 

Day 1 - Brine

In a small saucepan, I heat 2 cups of water with the salt, sugar, garlic, peppercorns, bay leaf, rosemary, and thyme.  Bring to a boil over high heat and allow the sugar and salt to completely dissolve.  Combine in a very large mixing bowl with the remainder of the water.  Let cool to room temperature   when completely cool submerse the 3 cuts of meat into the brine.  Cover and refrigerate for 24 hours

Day 2 - Rub

Remove the stems from the herbs and mince with the garlic.  This can be done in a food processor or by hand.  Place the herbs and garlic in a small mixing bowl.  Add the salt pepper and olive oil and mix to combine.

Remove the 3 cuts of pork from the brine. And pat dry with a paper towel.  Discard the brine.

With a sharp knife cut into the fat and skin layer of the pork belly to create a crosshatch pattern do not cut all the way through the skin and fat layer to the meat.

Now lay the pork belly flat with the skin side down and rub the herb and olive oil mixture on the meat side thoroughly.  Then place the butterflied pork shoulder on top of the pork belly, laying it out flat.  Apply the rub generously over the shoulder meat.   Center the tenderloin on top of the other two meats and rub with the herbs and olive oil.

Wrap

Roll and tie the meats together leaving the skin layer of the pork belly as the exposed top.  Wipe the skin dry and set on a rack.  Place the rack in the refrigerator for 24 hours allowing the air to circulate around the roast and completely dry the skin.

Day 3 - Roast

Pre-heat the oven to 275 degrees and roast for 3 hours and then check the internal temperature.  You want it to be 150 degrees.  When it reaches 150 degrees blast the heat up to 450 and watch carefully until the skin is golden brown.  Remove from oven and let rest 15 minutes and serve.

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