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Porchetta

Course Dinner, Main Course
Total Time 1 day 3 hours 30 minutes

Ingredients

  • 5 pound pork belly skin on
  • 1/2 tsp baking soda
  • 1 tbsp salt
  • 11-12 ounces pork butt
  • 3 poblanos 1/2 c roasted mince
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Aleppo pepper
  • 2 tsp smoked paprika
  • 2 tbsp garlic minced

Instructions

  • Mix baking soda and salt together. Score the skin of the pork belly. 1/4 inch deep every 1/2 inch. Rub the skin with salt mixture. Put belly on a sheet pan with a rack and place uncovered in the refrigerator overnight. Up to 24 hours.
  • Preheat oven to 400 degrees. Roast poblanos for 15-20 minutes. Place in a bowl and cover with plastic wrap. When the peppers have cooled, peel off the skin. Deseed and mince the peppers.
  • Preheat oven to 275. Trim the fat from the pork butt and cut into 1 inch cubes. Score the meat side of the pork belly 1/2 inch deep in a 1 inch cross pattern. Season the meat of the belly and pork butt with poblanos, garlic, salt, pepper, smoked paprika, and Aleppo pepper.
  • Fill the belly with the butt. Form the belly into a cylinder around the butt. Place seam side down and tie with butcher's twine every 1 1/2 inches.
  • Place pork on a sheet pan with a rack and roast for 2-2 1/2 hours.. Pork should be 140 degrees. Turn the oven to 500 degrees and crisp the skin for 15-20 minutes. Remove from pan and rest 10-15 minutes before slicing and serving.