Bold, rustic, and unapologetically flavour-forward, just how porchetta should be.
Ingredients
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1.5–2kg pork belly, skin on
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2 tbsp Ciao Bella Spice Mix
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1 tbsp salt
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1 tsp cracked black pepper
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1 tbsp olive oil
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Optional: 4 cloves of finely minced garlic, zest of 1 lemon, small handful of finely chopped fresh rosemary or fennel fronds (if you want more fresh herbs and have the time, but it’s not essential, the spice mix already does the heavy lifting)
Method
1. Prep the pork
Lay the pork belly skin-side down. Score the flesh lightly in a criss-cross pattern so the seasoning penetrates deeply.
2. Season generously
Rub the flesh with olive oil, Ciao Bella Spice Mix, salt, and pepper. Make sure to work it into all the creases.
(If using the fresh elements, add them now.)
3. Roll & tie
Roll the belly up tightly into a log and tie with twine at 2-3cm intervals.
For maximum crackling, dab the skin dry with a paper towel, lightly brush with white vinegar if you have some and season the skin with Kosher salt.
4. Dry out the skin
Refrigerate uncovered for 12–24 hours to air-dry the skin. This step makes the best crackling, but if you're like me and forget, don't worry, it'll still be amazing.
5. Roast low & slow
Preheat your oven to 150°C.
Place porchetta on a rack over a tray and roast for 2.5-3 hours until tender and the fat has rendered.
6. Turn up the heat
Increase heat to 240°C and roast for a further 25-30 minutes to blister the crackling. I'll let you be the judge here. If it doesn't look where you want it to be, keep cooking and just check every 5 mins 'til it's looking crisp (but no burnt spots!).
7. Rest well
Let sit for 15 minutes before slicing. This keeps those juices locked in.
For a lunch fit for a hungry worker, make a Porchetta sandwich with our Piedmont Giardiniera or just slice and serve with whatever your heart desires.