Old World Italian Porchetta
Porchetta is a triumph of Italian roasting: juicy pork belly rolled around fragrant herbs, slow-roasted until its skin is crisp and golden. With our Old World Italian Blend, this show-stopping roast becomes even more effortless, capturing all the traditional flavors of fennel, rosemary, garlic, and herbs in one masterful seasoning.
Preparation Instructions:
Lay the pork belly skin-side down on a cutting board.
Score the inside flesh lightly in a crosshatch pattern to help absorb the seasoning.
In a small bowl, combine Old World Italian Blend, salt, pepper, garlic, rosemary, parsley, lemon zest, and olive oil to form a fragrant paste.
Rub the paste generously over the inside of the pork belly. Be sure to work it into the scored cuts.
Roll the belly tightly around the shoulder, forming a roast. Secure with kitchen twine every 1–2 inches.
Pat the outside of the pork dry with paper towels. This step is key for that shattering-crisp skin. Leave uncovered in the fridge overnight, or at least 6 hours, to dry the skin further.
Preheat the oven to 300°F.
Place porchetta on a roasting rack set inside a pan. Roast for 3–3½ hours, until the interior reaches 160°F.
Increase oven temperature to 450°F. Brush the skin with a little olive oil and a final dusting of Old World Italian just before the high-heat roast. Roast for another 20–30 minutes, until the skin is crisp and blistered.
Rest the porchetta for 20 minutes before slicing into thick rounds. Serve with roasted vegetables, crusty bread, or atop a fresh arugula salad.
thespicehouse.com
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