All-Belly Porchetta With Pork-Fat-Roasted Potatoes

Indulge in the savory and crispy delight of All-Belly Porchetta with Pork-Fat-Roasted Potatoes, a sumptuous feast fit for a crowd. This show-stopping dish features a boneless, rind-on pork belly rolled with a delectable blend of black pepper, fennel seeds, garlic, and aromatic herbs. The porchetta is then refrigerated, allowing the flavors to meld and intensify, creating a mouthwatering experience. Roasted to perfection, the pork belly boasts a crispy, blistered skin that will have your guests eagerly waiting to savor each tender slice. Served alongside perfectly seasoned and golden potatoes, roasted in the flavorful pork fat, this dish is a true celebration of taste and texture.

SERVES 12 TO 15

INGREDIENTS:

For the Porchetta:

• 1 whole boneless, rind-on pork belly, 12 to 15 pounds
• 2 tablespoons black peppercorns, toasted and ground
• 3 tablespoons fennel seeds, toasted and ground
• 1 tablespoon peperoncini or red pepper flakes (optional)
• 3 tablespoons finely chopped fresh rosemary, sage, or thyme
• 12 medium cloves garlic, minced or grated on a Microplane (about ¼ cup)
• Grated zest from 1 lemon or orange (optional)
• Kosher salt
• 2 teaspoons baking powder

For the Pork-Fat-Roasted Potatoes:

• 5 pounds russet (baking) or Yukon gold potatoes
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Prepare the Porchetta: Season the pork belly with the black pepper, fennel seeds, optional peperoncini or red pepper flakes, chopped herbs, garlic, citrus zest (if using), and salt. Roll the pork belly into a tight porchetta shape and rub the exterior with baking powder and more salt if needed. If the roast is too large, slice it in half carefully with a sharp chef’s knife. Wrap the porchetta tightly in plastic wrap and refrigerate for at least overnight, and up to 3 days. Note: If desired, one half of the porchetta can be frozen at this stage for future use.
2. Preheat and Roast the Porchetta: Preheat the oven to 300°F, and position the oven rack to the lower-middle position. Place the pork on a V-rack set in a large roasting pan or on a wire rack over a rimmed baking sheet if roasting both halves. Roast the porchetta, occasionally basting with the pan drippings, until the center reaches 160°F on an instant-read thermometer, approximately 2 hours.
3. Prepare the Pork-Fat-Roasted Potatoes: Cut the potatoes into 2-inch chunks, then place them in a large Dutch oven. Cover the potatoes with cold water, add 2 tablespoons of salt, and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are barely tender, about 10 minutes. Drain the potatoes and transfer them to a large bowl. Set them aside.
4. Continue Roasting the Porchetta and Potatoes: When the pork reaches 160°F, lift the rack with the porchetta using pot holders and set it aside. Pour the pan drippings over the potatoes, season them with salt and pepper, and toss to coat. If using a roasting pan, add the potatoes to the bottom of the pan, return the V-rack with the porchetta to the pan, and place it back in the oven. If using a rimmed baking sheet, spread the potatoes on a second baking sheet and place it underneath the porchetta.
5. Continue roasting the porchetta and flipping the potatoes every 45 minutes until a knife or skewer inserted into the pork shows little resistance aside from the outer skin layer, approximately 2 hours longer.
6. Crisp Up the Porchetta and Potatoes: Increase the oven temperature to 500°F and continue roasting until the pork skin is completely crisp and blistered, and the potatoes are golden and crisp, for about 20 to 30 minutes more.
7. Rest and Serve: Remove the porchetta and potatoes from the oven. Tent the porchetta with foil and let it rest for at least 15 minutes.
8. Using a serrated knife, slice the porchetta into 1-inch-thick disks. Serve with the crisp and flavorful pork-fat-roasted potatoes.
9. Alternatively, the porchetta can be served at room temperature for a delightful variation.

All-Belly Porchetta with Pork-Fat-Roasted Potatoes is an extraordinary dish that will captivate your taste buds with its succulent flavors and crispy textures. The combination of aromatic herbs, garlic, and spices elevates the tender pork belly to culinary perfection. The succulent and juicy porchetta, paired with the perfectly roasted potatoes, creates an unforgettable dining experience. Whether it’s a festive gathering or an intimate dinner, this exquisite dish will delight your guests and leave them craving more. So, embrace the pleasure of making this indulgent recipe and savor every delicious moment!