Ingredients:
- 2.5–3 kg pork belly, boneless, with skin
- 2–3 garlic cloves, unpeeled
- A little fresh thyme
- A little fresh rosemary
- A drizzle of olive oil
- Salt
- Black pepper
- Kitchen string
Instructions
- Use a whole piece of pork belly, approximately 2.5–3 kg, with the skin on.
- Place the pork belly skin-side down on a work surface. Use a sharp knife to butterfly the meat, opening it up to create a larger, even surface for rolling.
- Flip the pork belly over so the skin side is up. Score the skin in a diamond pattern without cutting into the meat.
- Flip it back to the meat side (red flesh facing up). Drizzle with olive oil, season generously with salt and pepper, and rub it in well on both sides.
- Sprinkle the inside with fresh thyme and rosemary. Add the unpeeled garlic cloves, distributing them evenly.
- Roll the pork belly tightly into a cylindrical shape. Secure it with kitchen string, tying it every 4 cm in 5–6 places to maintain the shape.
- Place the porchetta on a rack set over a roasting pan to allow the fat to drip during cookin
- Preheat the oven to 220°C (428°F) with the heating elements on (not fan-forced). Place the roasting pan in the oven.
- Immediately reduce the oven temperature to 170°C (338°F). Roast for 3 hours to allow the meat to cook slowly and become tender.
- Increase the oven temperature to 200°C (392°F) for the last 20 minutes to crisp up and caramelize the skin.
- Once cooked, remove the porchetta from the oven and let it rest at room temperature for 20 minutes. Cover the surface lightly with parchment paper to retain moisture.
- Slice the porchetta into even pieces and serve.
Enjoy!
Source: Argiro Barbarigou
