Florentine Porchetta
Main Dishes • European
Description
Florentine Porchetta
Ingredients
- Salted pork belly 10 lbs
- Pork tenderloin 5 lbs
- Nigella Seeds 0 oz
- Mild Chili Spice 0 oz
- Sage 0 oz
- Dried Rosemary 0 oz
- Garlic 8 cloves
- Ocean salt to taste
- Oranges ½ piece
Step-by-Step Guide
Step 1
Toast the fennel seeds and red chili flakes in a small skillet over medium heat for about a minute. Transfer the spices to a bowl and let them cool.
Step 2
Then finely grind them in a mortar along with the rosemary, sage, and garlic. Place the pork belly skin-side down and make 1 cm deep cuts in a checkerboard pattern.
Step 3
Now flip the meat skin-side up and randomly make incisions 2 cm deep all around the perimeter. Take a meat mallet or kitchen hammer and pound the meat well for 3 minutes. This will make it tender and juicy, and the crust crispy.
Step 4
Flip the meat back to skin-side down. Generously spread the spice mixture and salt all over the pork belly and loin.
Step 5
Place the pork loin in the center of the pork belly, top with orange slices, and roll everything up like a log. Tie tightly with kitchen twine and place on a baking sheet.
Step 6
Let the meat 'rest' at room temperature for 2 hours. Preheat the oven to 390°F.
Step 7
Roast on the baking sheet, turning occasionally, for 40 minutes. Reduce the temperature to 300°F and continue roasting, turning the meat occasionally, for 1.5 to 2 hours. Check the meat with a kitchen thermometer: if the temperature is 155°F, the meat is ready. If the crust is not browned yet, increase the temperature to 390°F and roast for another 10 minutes.
Step 8
Let the meat cool for about half an hour. Slice the roll into 2 cm wide pieces.
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