Crispy Herb-Crusted Pork Belly Porchetta

1. Score Pork Belly

Lay your pork belly skin-side down on a cutting board and score the flesh in a diamond pattern using a sharp knife. This will create pockets for the seasoning to penetrate deeply. Make sure you see a clear diamond pattern on the flesh.

2. Toast and Grind Spices

Toast the peppercorns and fennel seeds in a small skillet over medium heat until they are browned and aromatic, which should take about 2 minutes. Once toasted, grind them using a mortar and pestle or spice grinder.

3. Season Pork Belly

Season your pork belly generously with kosher salt. Sprinkle the toasted and ground spices, crushed red pepper, chopped herbs, and grated garlic over the pork. Rub this mixture thoroughly into the meat, making sure it gets into all the crevices created by the scoring.

4. Roll and Secure Pork Belly

Roll the pork belly tightly into a log and secure it with kitchen twine. This will help it hold its shape during cooking.

5. Rub Baking Powder Mixture

Combine some kosher salt with baking powder and rub this mixture over the surface of the pork. This step is crucial as it helps to achieve that coveted crispy skin.

6. Refrigerate Pork Belly

Wrap the prepared pork belly in plastic wrap and refrigerate it overnight, or for up to 3 days. This allows the flavors to meld and the skin to dry out slightly, which aids in the crisping process.

7. Preheat Oven

When you are ready to cook, preheat your oven to 300°F (150°C).

8. Roast Pork Belly

Place the pork belly on a V-rack in a roasting pan, or use a wire rack and rimmed baking sheet if you do not have a V-rack. Roast the pork until the internal temperature reaches 160°F, which should take about 2 hours. Baste the pork with pan drippings every half hour to ensure even cooking and to help render the fat.

9. Continue Roasting

Continue roasting the pork for another 2 hours, or until a knife inserted into the meat meets little resistance. This step ensures the meat is tender.

10. Crisp the Skin

Increase the oven temperature to 500°F (260°C) and roast for an additional 20 to 30 minutes, or until the skin is completely crisp and blistered. The high heat at the end crisps up the skin beautifully, giving you that perfect crunchy texture.

11. Rest the Pork Belly

Once done, tent the pork belly with foil and let it rest for 15 minutes. This resting period allows the juices to redistribute, making the meat even more succulent.

12. Slice and Serve

Slice the porchetta into 1-inch thick disks using a serrated knife and serve.