Pork Belly Porchetta

Pork Belly Porchetta

 Ingredients

1 pork belly with the skin on  ( about 7-8 pounds)

4 cloves fresh garlic, chopped

1 teaspoon onion powder

coarse kosher salt and pepper to taste

1 teaspoon red pepper flakes to taste

2 tablespoons fresh rosemary, minced

2 tablespoons fresh sage, minced

1 teaspoon fresh thyme

Directions

 

With a sharp knife score the pork belly skin crisscross into a diamond type pattern then flip the belly over. Season liberally with salt and pepper. Evenly sprinkle the red pepper flakes, onion powder, garlic and fresh herbs. Tightly roll up the belly and tie with kitchen / butcher’s twine in 1 inch intervals, making sure that the twine is holding the roast together. Trim the twine and transfer the roast to a wire rack set on a sheet pan. Refrigerate overnight so the skin can dry a bit. The next day remove the pork belly from the fridge about 30 minutes before you are planning on putting it in the oven. Season the outside with pepper and salt. Pre-heat your oven to 450 degrees and roast the pork belly for 30 minutes. Then turn the heat down to 325 degrees and roast the pork for an extra 3 to 3 ½ hours. If the skin needs added color just turn your oven back up to 450 degrees and roast for an extra 20 minutes. Let the meat rest for 10 – 15 minutes before slicing and serving.