The new star of your holiday table.
What Is Pork Belly?
Pork belly comes from the underside of the pigits actually the same portion that bacon is made from.
Credit:Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
This recipe calls for a skin-on pork belly, which is important.
If the pork belly doesnt have skin, you wont get a crackly crust.
How To Serve Porchetta
An elegant centerpiece like this porchetta deserves equally impressive sides.
Try some of these:
Ingredients
1(8- to 10-lb.
Unroll spiral; turn pork skin side up.
(Any skin left inside roll will not get crispy.)
Carefully score remaining skin in a cross-hatch pattern, about 1/4 inch deep x 1 inch wide.
Turn pork skin side down; set aside.
Cook collard greens filling:
Heat oil in a large skillet over medium-high.
Add onion; cook, stirring often, until translucent, about 3 minutes.
Remove from heat; let cool, uncovered, 10 minutes.
Tie spiral tightly in 1-inch intervals with kitchen twine.
Place in a roasting pan fitted with a rack, and chill, uncovered, 12 hours.
Bake porchetta:
Preheat oven to 275F.
Bake until a thermometer inserted into thickest portion of pork registers 160F, 4 to 6 hours.
Crisp skin:
Remove from oven, and increase oven temperature to 500F.
Remove from oven, and let rest 30 minutes.
Slice with a serrated knife; discard twine.
Serve with Lemony Herb Sauce, fresh parsley, and lemon wedges.
Lemony Herb Sauce
ACTIVE 5 MIN.
- TOTAL 5 MIN.
MAKES ABOUT 1 1/2 CUPS
Stir together 3 cups chopped fresh flat-leaf parsley, 1 1/2 tsp.
kosher salt, 3/4 tsp.
grated garlic, 1 tsp.
lemon zest, 6 Tbsp.
lemon juice, and 1/2 tsp.
black pepper in a medium bowl.
Stir in 3/4 cup extra-virgin olive oil until combined.
Serve immediately, or store, covered, in refrigerator up to 2 days.
Let come to room temperature and stir to recombine before serving.
