{"id":44097,"date":"2019-09-15T20:41:55","date_gmt":"2019-09-15T20:41:55","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=44097"},"modified":"2019-09-17T14:17:57","modified_gmt":"2019-09-17T14:17:57","slug":"recipe-porchetta","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2019\/09\/15\/recipe-porchetta\/","title":{"rendered":"[recipe] porchetta"},"content":{"rendered":"

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1 5\u20136-pound piece fresh pork belly, skin on
\n1 (trimmed) 2-3-pound boneless, center-cut pork loin
\n3 tbsp fennel seeds
\n2 tbsp crushed red pepper flakes
\n2 tsp minced fresh thyme
\n1 tbsp minced fresh rosemary
\nKosher salt
\n1\/2 orange, peel trimmed off, seeded, thinly sliced
\n1 lemon, zested<\/p>\n

Recipe Preparation<\/p>\n

Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.<\/p>\n

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices, herbs and lemon zest in a spice mill or mortar and transfer to a small bowl.<\/p>\n

Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1\/3″ deep so roast will cook evenly.<\/p>\n

Flip belly skin side up. Using a paring knife, poke dozens of 1\/8″-deep holes through skin all over belly. Don’t be gentle! Keep poking.<\/p>\n

Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.<\/p>\n

Roll belly around loin; tie crosswise with kitchen twine at 1\/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.<\/p>\n

Refrigerate roast, uncovered, for 1 day to allow skin to air-dry; pat occasionally with paper towels.<\/p>\n

Let porchetta sit at room temperature for 2 hours. Preheat oven to 225C. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes.<\/p>\n

Reduce heat to 150C and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145F\/62C, 1 1\/2-2 hours more.If skin is not yet deep brown and crisp, increase heat to 225C and roast for 10 minutes more. Let rest for 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 5\u20136-pound piece fresh pork belly, skin on 1 (trimmed) 2-3-pound boneless, center-cut pork loin 3 tbsp fennel seeds 2 tbsp crushed red pepper flakes 2 tsp minced fresh thyme 1 tbsp minced fresh rosemary Kosher salt 1\/2 orange, peel trimmed off, seeded, thinly sliced 1 lemon, zested Recipe Preparation Put belly skin side down;…<\/p>\n

Read More “[recipe] porchetta”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-44097","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-btf","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/44097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=44097"}],"version-history":[{"count":3,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/44097\/revisions"}],"predecessor-version":[{"id":44114,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/44097\/revisions\/44114"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=44097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=44097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=44097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}