Porchetta for Two: Easy Porchetta Recipe from Pork Belly
Recipe from Ronan Healy
In Italy, porchetta is usually made from a whole pig, roasted for festivals and sliced to order at street stalls. This easy porchetta recipe from a Michelin-trained chef gets you all of it from a single pork belly: crackling skin on the outside, and a fennel-and-rosemary swirl through the juicy center. Roll it the night before, then let the Wonder Oven® Pro do the work: a blast of high heat blisters the skin, and a long, gentle roast in the deep roasting pan and rack from the Chef's Kit Pro turns the inside meltingly tender. A sharp, bright salsa verde cuts through the richness.
45 minutes, plus overnight chilling
2 hrs 30 mins
4 - 6
What You'll Need
Ingredient
Porchetta
One 3¼-pound rectangular skin-on pork belly
2 tablespoons plus 1 teaspoon Diamond Crystal kosher salt (or 1 tablespoon plus 1 teaspoon Morton)
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fennel seeds, toasted and crushed
2 teaspoons freshly ground black pepper
3 garlic cloves, finely grated
3 tablespoons finely chopped rosemary
3 tablespoons finely chopped sage
1 teaspoon red pepper flakes
Grated zest of 1 lemon
Grated zest of ½ orange
2 teaspoons extra virgin olive oil
Salsa Verde
2 packed cups flat-leaf parsley leaves (from about 1 large bunch)
½ cup packed mint leaves
2 tablespoons capers, drained
3 anchovy fillets
2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons fresh lemon juice
½ cup extra virgin olive oil
Salt
Directions
Step 1
Lay the pork belly skin side down on a work surface and lightly score the meat side only. Combine the kosher salt, brown sugar, fennel seeds, pepper, garlic, rosemary, sage, red pepper flakes, lemon and orange zest, and olive oil in a small bowl.
Step 2
Rub the mixture evenly over the meat side only, keeping the skin clean and dry.
Step 3
Roll the belly up tightly, skin side out, and tie it securely with butcher's twine at 1- to 1½-inch intervals. Refrigerate, uncovered, overnight.
Step 4
About 45 minutes before roasting, remove the porchetta from the refrigerator and pat the skin completely dry.
Step 5
Preheat the Wonder Oven Pro to 425°F. Set the porchetta on a rack in a deep roasting pan.
Step 6
Roast for about 25 minutes, until the skin begins to blister. Reduce the oven temperature to 325°F and roast for 1½ to 2 hours, depending on the diameter, until the pork is tender and an instant-read thermometer inserted in the center reads 180° to 190°F. If the skin is not fully blistered and crisp, increase the oven temperature to 425°F and roast until it is.
Step 7
Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
Step 8
Meanwhile, make the salsa verde: Finely chop the parsley, mint, capers, and anchovies together and transfer to a small bowl. Stir in the mustard and lemon juice, then stir in the olive oil, keeping the sauce textured. Season with salt.
Step 9
Remove the twine, slice the porchetta, and serve with the salsa verde.
Share this recipe
Ronan Healy
Chef Ronan Healy is a Los Angeles–born chef whose career spans Michelin-starred kitchens, international touring, and bespoke private dining. After honing a technique-driven style at acclaimed restaurants including Mélisse, Sushi | Bar, Pasta | Bar, and ILIS in Brooklyn under Mads Refslund, he founded his own private chef company, cooking for recording artists including Halsey, as well as actors, athletes, and ultra-high-net-worth clients, in settings from private villas to tour buses and jets around the world. Now Culinary Director of The Georgian Hotel, where he previously served as Sous Chef during its reopening, Healy is reshaping the hotel's menus while honoring the property's history.
