Martha Stewart Porchetta Recipe Recipe
If you want a meal that looks and tastes royal, this is it. The Martha Stewart Porchetta Recipe Recipe is a true showstopper.
Equipment
- Sharp knife
- Kitchen Twine
- Roasting pan
- Wire rack
- Meat thermometer
- Small bowl
Ingredients
- 5 lbs PORK BELLY
- 2 lbs PORK LOIN
- 3 tbsp FRESH ROSEMARY
- 2 tbsp FRESH SAGE
- 2 tbsp FENNEL SEEDS
- 6 cloves GARLIC
- 1 tbsp LEMON ZEST
- 1 tsp RED PEPPER FLAKES
- 2 tbsp KOSHER SALT
- 1 tbsp BLACK PEPPER
- 3 tbsp OLIVE OIL
Instructions
- Lay the pork belly flat on your clean cutting board. Score the skin in a diamond pattern with your knife. Do not cut into the meat below the fat.
- Mix the chopped herbs, garlic, and spices in a bowl. Add a little olive oil to make a thick paste. Spread this paste all over the meat side of the belly.
- Place the pork loin in the center of the belly. Roll the belly tightly around the loin like a log. Make sure the skin is on the outside.
- Tie the roll with kitchen twine every two inches. Pull the string tight to keep the shape during roasting. Rub the outside skin with salt and more oil.
- Place the pork on a wire rack in your roasting pan. Put it in a low-heat oven to cook slowly. This makes the meat very tender and juicy inside.
- Turn the heat up high for the last thirty minutes. Watch the skin bubble and turn very brown and crisp. Remove it and let it rest before you slice it.
Notes
- Always pat the pork skin dry before you start cooking it.
- Let the meat sit in the fridge uncovered overnight for extra crunch.
- Use a very sharp knife to make the meat slices clean.
- Do not skip the resting time after the pork leaves the oven.
- Make sure the twine is tied very firmly around the meat.
- Toast your fennel seeds in a pan for a deeper flavor.
- Use fresh herbs instead of dried ones for the best aroma.
- Keep an eye on the oven during the high-heat stage.