Fralo's & Bar 301 Porcetta

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Fralo's & Bar 301 Porcetta

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This delectable porcetta is made by our friend Chef Dan Jacob at Fralo's & Bar 301!

Ingredients

  • 1 ea      Pork belly, skin off 7-8 lbs.
  • 1 ea        Lemon, zest only
  • 1 tsp      Fresh Thyme leaves
  • 1 tsp      Fresh Rosemary, leaves only, fine chopped  
  • ¼ cup    Chopped flatleaf parsley, leaves only, washed & fine chopped   
  • 1 tsp      Red chili flakes
  • 3 ea       Garlic cloves, grated on a microplane grater, or finely minced
  • ¼ cup    Extra Virgin Olive Oil
  • 1 Tbs     Fresh ground black pepper
  • 2 Tbs     Kosher Salt

Recipe Info

  • In a glass bowl combine all of the fresh herbs, lemon zest, red chili flake, olive oil, garlic, ½ tsp black pepper and 1 tsp kosher salt, and thoroughly mix together. Let the mixture sit for at least 10 minutes to let the flavors meld.   
  • While the herb mix is sitting, take the pork belly out of its bag and thoroughly dry it using paper towels. On a large cutting board place the pork belly fat-side up and lightly score the fat ultimately creating a diamond effect, be careful not to score to deep. 
  • Once scored, flip the belly where it is now fat side down. Take all of the herb mixture and spread it evenly across the belly. 
  • Carefully starting on the long side of the belly, start rolling it up tightly to create a pinwheel, leaving the pork seam-side down on the cutting board. Using the butchers twine tightly tie the pork into about 1 inch sections working down until the whole roast is tied up. Go back and carefully trim away any extra string from each knot and discard the scrap.
  • Season the rolled pork evenly with the remaining salt and pepper rubbing the seasoning into all the scored openings. Place a baking rack on top of a sheet tray or roasting pan, making sure the pan has a lip so that it will catch the juices that fall from the pork as it cooks. Place the pork on the rack and put the whole roast into the cooler uncovered for at least 24, but up to 72 hours to dry out the exterior of the pork.
  • When ready to cook, remove the roast from the cooler 1 hour before serving to allow to come to room temp.  Concurrently preheat the oven to 475F.
  • Place the roast in the oven for 25 minutes or until the skin starts to turn a golden brown. After the 25 minutes drop the temperature down to 320F and roast for 1:30-2 hours, or until internal temperature reads 140F. If the roast starts getting to dark, tent with aluminum foil. If you find it needs a little more color after it has reached temperature you can place it under the broiler for a minute or two or as desired. Once removed, allow the porcetta to rest for 30-40 minutes before slicing, always remembering to remove the sting used to hold it together before serving.

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