Porchetta, Crispy Pork Belly with herbs wrapped around a pork tenderloin and cooked to juicy, tender perfection. A crazy impressive meal to your guests, but you'll know how simple it was to make!
A day before you are going to make the porchetta, place the pork belly on an tray that will fit in your fridge. Sprinkle belly generously with salt. Leave it in the fridge, uncovered overnight up to 24 hours. Dab any liquid with paper towel as you see it. This step is to help dry out the belly so it crisps up easily when cooking.
Once ready to cook, score the fatty side of pork belly 1/3" deep so you will see score marks after cooking. (Score in two directions making a checkerboard.) Be sure to score evenly so the roast cooks evenly.
Arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat.
Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. See video in post for specific example. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
Let porchetta sit at room temp for 1 hour. Then Preheat oven to 500°. Season with salt generously then place roast in the oven for 40 minutes, turning once at 20 minutes.
Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If crust is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
Serve with herby sauce.
Recipe cooking times do not account for drying of the pork belly before seasoning and rolling.
You could make this recipe up until the step you have tied the porchetta ahead of time. Just allow the roast to come to room temperature before cooking and following baking times.