This recipe is courtesty of Eataly in Chicago. It uses one 4-pound boneless pork loin roast, and one 4-pound boneless pork belly sliced open like a book. The pork loin roast is brined overnight in a simple water/sugar/salt solution. The spice rub is a blend of fennel seeds, coriander seeds, black pepper, and red pepper flakes all freshly ground to a fine powder. Feel free to create your own favorite spice and herb combination. Roast slow and slice for the juiciest sandwich you can imagine.
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
Author Homemade Italian Cooking with Cara
For the Brine:
For the Fennel Rub:
1/2teaspoonred pepper flakes
For the Porchetta
4-poundboness pork loin
4-poundboneless pork belly with skin
For the Brine:
Whisk sugar and salt in the hot water until dissolved. Add enough ice to cool the liquid until you have 2 gallons of liquid. Trim the pork loin from any sinew or excess fat. Place the loin in the cold brine and refrigerate overnight or up to 24 hours.
For the Fennel Rub
Pulse all the spices in a electric spice grinder until a fine powder. Store in airtight container until ready to use.
For the Porchetta:
Preheat the oven to 350 degrees.
Remove the pork loin from the brine. Pat dry. Rub the spice mixture over the pork loin.
With a sharp knife, split the pork belly in half horizontally so it opens like a book. Place the pork loin on the open pork belly and wrap the entire pork loin until covered all around. Secure the roast by tying butcher's knot with twine 1-inch apart around the entire meat package. It is recommended to start the procedure at the middle of the roast and work your way out. Place the wrapped roast on a rack that is inside a deep roasting pan. (note: be sure the pan is deep enough to capture all the fat drippings). Since the pork loin was salted in the brine, no extra salt is required.
Place the roast in the oven, and cook for approximately 2 1/2 - 3 hours hours or until the internal temperature of the pork loin is 140 degrees, and the skin is crispy. If needed turn up the temperature to 400 degrees and let cook at the higher heat another 15 minutes until the skin is crisped up.
Remove from oven. Let rest for at least 20 minutes. Cut off the twine.
With a serrated knife cut thin slices of pork with some pork belly and skin. Pile on a fresh Italian sub roll. Drizzle some extra virgin olive oil and serve.