What's Cooking: Porchetta from Uncle Giuseppe's Marketplace
Chef Giovanni, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make porchetta.
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Ingredients
5 pounds pork belly
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 tablespoon fennel seed
1 tablespoon kosher salt
1/2 tablespoon black pepper
3 sprigs rosemary
1/4 bunch thyme
2 sprigs Sage
2 tablespoons lemon zest
2 tablespoons orange zest
Instructions
Gather all ingredients, pick herbs and measure out the correct portions.
Place all aromatics/spices on cutting board.
Chop all herbs/spices to a fine chop.
Remove skin from pork belly (about 2 inches) from the thickest part of the belly (where the nipples are).
Remove all bones and cartilage from pork belly making an even surface.
Lay belly skin side down and rub/coat interior with all chopped herbs and aromatics.
Begin to roll belly starting from the side where the skin was removed. Roll all the way.
Tie the pork roll, using butchers’ twine.
Once belly is rolled/tied, place in 350 degree oven for 2 hours and 45 minutes or until internal is 160 degrees.
Remove from heat and let cool for at least an hour before slicing. Skin should be crisp. Use serrated edge to slice Porchetta.
