Porchetta Guide Step 5: | Roll and Cook the Porchetta
Once the pork belly has brined, wipe off the spices with a cloth and move to a cutting board.
Pork bellies are never even in thickness, so in order to secure the perfect roast, you will need a uniform one.
Start by trimming the thick end of the belly without cutting through the skin. Simply pull the meat away from the skin while slicing horizontally.
This is the meat we are going to use to stuff and roll the belly.
There should be a flap of skin that will help with the rolling process.
Cut the meat into uniform pieces and season with fennel pollen, espelette pepper, and chopped rosemary. Make sure the sliced meat is laid flat on the “thin” side of the belly.
Roll the belly starting with the “thick” side first.
Tie the belly with butchers twine to form a cylinder.
Using a paring knife or sharp skewer, pierce the skin all over so the fat can release underneath and you can achieve a crispy skin.
Place on a sheet pan and roasting rack, and cook at 250°F for 3 hours. Then turn up the heat to 425°F for the last 30 minutes. At this point make sure to keep a close eye on your roast so it doesn’t get too dark.
Note: It’s important not to rinse the belly after it has brined. Always wipe off the spices using a cloth.