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 hours 30 minutes
4 - 6
What You'll Need
Ingredients
Porchetta
One 1.5-kilogram (about 3¼-pound) rectangular skin-on pork belly
20 grams kosher salt
25 grams packed light brown sugar
8 grams fennel seeds, toasted and crushed
5 grams freshly ground black pepper
15 grams garlic (about 3 cloves), finely grated
8 grams finely chopped rosemary
6 grams finely chopped sage
2 grams red pepper flakes
Grated zest of 1 lemon
Grated zest of ½ orange
10 grams extra virgin olive oil
Salsa Verde
50 grams flat-leaf parsley
10 grams mint
20 grams capers, drained
10 grams anchovy fillets (about 3)
10 grams Dijon mustard
25 grams fresh lemon juice
100 grams 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 2.5- to 4-centimetre 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 220°C. 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 160°C 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 82° to 88°C. If the skin is not fully blistered and crisp, increase the oven temperature to 220°C 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.
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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.
