Porchetta is a traditional Italian dish consisting of a whole roasted pig that is stuffed with herbs, spices, and other flavorful ingredients. While the traditional method involves cooking a whole pig, you can also prepare a smaller version using pork loin or belly.

Here's a basic recipe for cooking porchetta:

Ingredients:

  • 3 to 4 pounds (1.4 to 1.8 kg) boneless pork loin or belly
  • 4 cloves garlic, minced
  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Olive oil

Instructions:

  1. Preparing the pork: Lay the pork loin or belly flat on a cutting board. If using pork loin, you may want to butterfly it by making a lengthwise cut down the center and opening it up like a book to create a larger surface area for stuffing. If using pork belly, it is generally already in a flat shape.

  2. Seasoning the meat: In a small bowl, combine the minced garlic, crushed fennel seeds, chopped rosemary, chopped sage, lemon zest, salt, and pepper. Mix well. Rub this mixture all over the pork, ensuring that it is well coated with the seasoning. You can also make small incisions in the meat and stuff some of the seasoning mixture inside.

  3. Rolling and tying: Roll up the pork tightly, starting from one end. Once rolled, tie it securely with kitchen twine at regular intervals to hold its shape during cooking. This will help maintain the characteristic cylindrical shape of porchetta.

  4. Optional step: For added flavor, you can refrigerate the rolled and tied pork overnight or for a few hours. This allows the flavors to penetrate the meat further.

  5. Preheating the oven: Preheat your oven to 325°F (165°C).

  6. Roasting: Place the porchetta on a roasting rack or in a baking dish. Drizzle some olive oil over the top. Roast in the preheated oven for approximately 2 to 3 hours, or until the internal temperature of the pork reaches 145°F (63°C). The cooking time may vary depending on the size and thickness of the meat, so it's best to use a meat thermometer to check for doneness.

  7. Crisping the skin: If desired, you can increase the oven temperature to 450°F (230°C) for the last 10 to 15 minutes of cooking to crisp up the skin. Keep a close eye on it to avoid burning.

  8. Resting and serving: Once cooked, remove the porchetta from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute and ensures a tender result. Slice into rounds and serve as a main dish or as a filling for sandwiches or sliders.

Remember to adjust the cooking time and temperature based on the size of the meat and your oven's characteristics. Additionally, feel free to modify the seasoning and herb choices to suit your taste preferences