Making A Porchetta - Day 2 of 3 - Assembling The Porchetta (No Mic Today, House Is Too Busy)
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Ingredients;
Meats
12-15lbs Boneless Pork Belly, Skin On
4-8lbs Boneless Center Cut Pork Loin
Herb & Spice Mix
6tbs Fennel Seeds
4tbs Crushed Red Pepper Flakes
4tbs Fresh Sage
2tbs Fresh Rosemary
12 Cloves Of Garlic
1tbs Salt
2tbs Whole Black Pepper Corns
4tbs Fresh Oregano
2 Lemons, Zested
1 Lemon Juiced
1 Lemon Sliced
1/4 Cup Olive Oil
1/4 Fresh Parsley
2tbs Fresh Thyme
4tbs Dry White Wine
Dry Rub
1tbs Fresh Ground Black Pepper
1tbs Olive Oil
1tbs Salt
2tbs Baking Powder
1. Toast Pepper Corns, Fennel Seeds and Red Pepper Flakes over medium high heat until fragrant; about 1 minute. Let cool, crush and add to herbs, spices, zests, juice, white wine, and olive oil. Cover and refrigerate overnight.
2. Assemble Porchetta
a. Set belly skin down. Score flesh with knife
b. Coat belly with herb and spice mix
c. Slice pork loin down the middle but not all the way through
d. Place butterflied Loin in center of belly and top with lemon slices
e. Roll Belly around loin and tie with kitchen twine
3. Refrigerate overnight uncovered
4. Let roast sit at room temperature for 2 hours
5. Rub with olive oil, pepper, salt and baking powder
6. Pre heat oven to 500F
7. Roast on rack in baking dish with 500ml of water on lower middle rack for 40 in turning halfway through
8. Reduce heat to 300F and continue to roast for 1.5-2 hours or until an internal temperature of 145-160F is reached. Basting with pan drippings every 30 minutes
9. If skin is not deep brown, crispy and blistered, increase heat to 500F for 10 minutes
10. Tent with foil and Let rest for 15-30 minutes