Porchetta
Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. (It's a technique we learned from Hillary Sterling, the chef de cuisine at the New York City restaurant A Voce Madison.)
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Credit: Todd Coleman
3 tbsp. lemon zest
2 tbsp. crushed fennel seeds
12 cloves garlic, finely chopped
1 12–14-lb. skin-on pork belly
1 3–5-lb. trimmed pork loin
Kosher salt and freshly ground
black pepper, to taste
1 1⁄2 tsp. baking soda
1. Mix lemon zest, fennel seeds, and garlic in a small bowl. Follow our instructions for assembling porchetta. Refrigerate the roast, fully wrapped, for at least 24 hours or up to 3 days.
2. Transfer meat, still wrapped, to a rimmed baking sheet fitted with a rack. Let come to room temperature, about 2 hours. Heat oven to 325˚ and arrange oven rack in bottom third of oven. Cook porchetta until an instant-read thermometer inserted into center of roast reads 130˚, about 3 hours. Carefully remove foil and plastic wrap from roast and pat dry. Rub baking soda on skin. Set oven to broil and continue cooking porchetta, turning frequently, until skin is crisp all over, about 20 minutes.
SERVES 10 – 14
Pairing Note Gamy roast pork is a great match for bouncy, fruity gamays. Try the 2009 Beaujolais Nouveau Villages Perreon by Domaine de la Madone ($12). — David Rosengarten
Guests LOVED the pork loin - even one self-professed fennel-hater. Do go light on the baking soda to avoid after-taste.
I buy a pork shoulder with skin on and remove the bone. I rub the inside and outside with salt, pepper and a great deal of wild fennel powder. Add 4 cloves of garlic (skin on and crushed), hot or sweet red and green peperoncino. Roll it and tie with butcher's cord. Cook in a preheated 350 degree oven for 2 to 2 1/2 hours. The skin is so crispy, to die for. One of my family favorites.
Very Good authentic Porchetta!
http://casa-giardino.blogspot.com/2011/01/porchetta.html