Porchetta-Style Rolled Pork Belly with Crispy Crackling and Sage-Pancetta Herb Filling

How to Make Porchetta-Style Rolled Pork Belly with Crispy Crackling and Sage-Pancetta Herb Filling

1. 1

   Step 1: Make the sage–pancetta herb filling

   In a skillet set over medium heat, render the diced pancetta until it's golden and most of the fat has released, about 5–7 minutes, then transfer to a bowl and let cool slightly. Stir in the minced garlic, chopped sage and rosemary, lemon zest and olive oil to form a loose, spreadable filling; adjust seasoning sparingly since pancetta is salty.

   For this step

   • 6 ozPancetta, diced
   • 1/2 cup (packed)Fresh sage leaves, chopped
   • 2 tbspFresh rosemary, leaves chopped
   • 6 clovesGarlic cloves, minced
   • 1 tbspLemon zest (from 1 lemon)
   • 3 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Prepare and lay out the pork belly

   Place the butterflied pork belly skin-side down on a large cutting board with the center loin roughly centered. Trim any thin ragged edges so the roll will be even, and pat the meat thoroughly dry with paper towels to help the filling adhere.

   For this step

   • 5 lbBoneless pork belly with center pork loin (butterflied)
   
3. 3

   Step 3: Spread filling, roll and season

   Evenly spread the cooled pancetta-herb mixture over the meat portion, leaving a 1-inch border around edges; roll the belly tightly so the skin becomes the outside shell. Tie the roll at 1½-inch intervals with kitchen twine, then season the exposed meat and ends lightly with kosher salt and freshly cracked black pepper, taking care not to mound salt on the already-salty filling.

   For this step

   • 2 tbspKosher salt
   • 1 tbspFreshly ground black pepper
   
4. 4

   Step 4: Score and dry the skin for crackling

   Using a very sharp knife, score the skin in parallel 1/2-inch apart lines (or a cross-hatched pattern), cutting just through the skin and fat but not into the meat, and pat the skin repeatedly with paper towels to remove moisture. For best results, place the rolled porchetta uncovered in the refrigerator for at least 1 hour or overnight to dry the skin; before roasting, rub a little extra kosher salt into the scores to draw moisture and aid crisping.
   
5. 5

   Step 5: Roast (oven or grill) to crisp the crackling and finish cooking

   Preheat the oven to 475°F (245°C). Roast the porchetta on a rack set in a roasting pan for 25–35 minutes to blister and begin crisping the skin, then reduce the oven to 325°F (165°C) and roast until an instant-read thermometer inserted into the center loin reads 145–150°F (63–66°C), about 60–90 more minutes depending on size; if the skin hasn’t crisped to your liking, finish 2–4 minutes under a very hot broiler or over direct heat on a grill. For grilling, start over direct high heat (or a searing zone) to crisp the skin, then move to indirect heat to finish to temp; tent with foil if the skin is browning too fast.
   
6. 6

   Step 6: Rest, carve, make garlicky pan sauce and serve

   Transfer the roast to a cutting board and rest, covered loosely with foil, for 20–30 minutes before slicing into rounds; this keeps juices locked in and makes carving clean. Meanwhile, pour off most of the rendered fat from the roasting pan, return the pan to medium heat, add any reserved minced garlic and the chicken stock to deglaze, scraping up fond and reducing until slightly thickened to a glossy pan sauce; taste and adjust with salt and pepper, then strain if desired. Serve thick slices of porchetta with roasted root vegetables and spoon the garlicky pan sauce over each portion for a rich, savory finish.

   For this step

   • 1/2 cupLow-sodium chicken stock (for pan sauce)

1. In a skillet set over medium heat, render the diced pancetta until it's golden and most of the fat has released, about 5–7 minutes, then transfer to a bowl and let cool slightly. Stir in the minced garlic, chopped sage and rosemary, lemon zest and olive oil to form a loose, spreadable filling; adjust seasoning sparingly since pancetta is salty.
2. Place the butterflied pork belly skin-side down on a large cutting board with the center loin roughly centered. Trim any thin ragged edges so the roll will be even, and pat the meat thoroughly dry with paper towels to help the filling adhere.
3. Evenly spread the cooled pancetta-herb mixture over the meat portion, leaving a 1-inch border around edges; roll the belly tightly so the skin becomes the outside shell. Tie the roll at 1½-inch intervals with kitchen twine, then season the exposed meat and ends lightly with kosher salt and freshly cracked black pepper, taking care not to mound salt on the already-salty filling.
4. Using a very sharp knife, score the skin in parallel 1/2-inch apart lines (or a cross-hatched pattern), cutting just through the skin and fat but not into the meat, and pat the skin repeatedly with paper towels to remove moisture. For best results, place the rolled porchetta uncovered in the refrigerator for at least 1 hour or overnight to dry the skin; before roasting, rub a little extra kosher salt into the scores to draw moisture and aid crisping.
5. Preheat the oven to 475°F (245°C). Roast the porchetta on a rack set in a roasting pan for 25–35 minutes to blister and begin crisping the skin, then reduce the oven to 325°F (165°C) and roast until an instant-read thermometer inserted into the center loin reads 145–150°F (63–66°C), about 60–90 more minutes depending on size; if the skin hasn’t crisped to your liking, finish 2–4 minutes under a very hot broiler or over direct heat on a grill. For grilling, start over direct high heat (or a searing zone) to crisp the skin, then move to indirect heat to finish to temp; tent with foil if the skin is browning too fast.
6. Transfer the roast to a cutting board and rest, covered loosely with foil, for 20–30 minutes before slicing into rounds; this keeps juices locked in and makes carving clean. Meanwhile, pour off most of the rendered fat from the roasting pan, return the pan to medium heat, add any reserved minced garlic and the chicken stock to deglaze, scraping up fond and reducing until slightly thickened to a glossy pan sauce; taste and adjust with salt and pepper, then strain if desired. Serve thick slices of porchetta with roasted root vegetables and spoon the garlicky pan sauce over each portion for a rich, savory finish.