porchetta

Ingredients

• 1 1/2 pounds pork belly or pork butt (pork shoulder)
• 1 teaspoon sea salt
• 1 fresh rosemary (chopped)
• 1 tablespoon fennel seeds (chopped)
• 2 teaspoons ground black pepper
• extra virgin olive oil (to coat pork & eat with bread)
• 1-2 Italian rolls (optional)

Instructions

1. 1

   Heat oven to 400°F.

2. 2

   Place pork belly skin side down. Lay flat...: Place pork belly skin side down. Lay flat if using pork butt. View thickness and cut to 1/2 inch thickness if necessary leaving one side connected (like a big book).

3. 3

   Cover pork in extra virgin olive oil. Then,...: Cover pork in extra virgin olive oil. Then, massage salt into both sides of pork.

4. 4

   Evenly cover pork with rosemary, fennel and pepper.

5. 5

   Roll pork and tie with twine. Repeat as...: Roll pork and tie with twine. Repeat as necessary to keep roll closed.

6. 6

   Lightly drizzle entire roll with extra virgin olive...: Lightly drizzle entire roll with extra virgin olive oil, then place in oven (seam facing down) for about an hour or until interior of roll reaches 165°F.

7. 7

   Remove porchetta from oven and carefully cut off...: Remove porchetta from oven and carefully cut off twine. Eat as-is or with Italian rolls dipped in olive oil. E!