How To Make Porchetta: Porchetta Recipe

How To Make Porchetta: Porchetta Recipe #Porchetta #PorchettaRecipe #Porketta Tis’ the season to learn How To Make Christmas Porchetta! Tune in this holiday season and watch as the infamous Paul Regester dishes out an incredible Porchetta Recipe that will surely leave your guest in aw. Like I always say… Ain’t Nothin’ Betta Than A Christmas Porchetta. Subscribe to our channel here: http://bit.ly/2zzR6BV Follow our Instagram here: http://bit.ly/2AyxPkb Like us on Facebook here: http://bit.ly/2Pa72zC Ingredients: * 5 lb pork belly, skin on * 2 tbsp whole fennel seed * 1 bulb garlic * 2 lemons, zest * 2 sprigs fresh rosemary, chopped * 3 tbsp salt * 2 tsp black pepper, * 1 tbsp baking soda * 2 tbsp olive oil Equipment: * Knife * Cutting Board * Cleaver, optional * Zester * Small Bowl * Coffee Grinder/Spice Grinder * Pan * Roasting Pan * Butcher String * Stove * Oven Directions: Preheat oven to 450ºF. Butterfly your pork belly long ways. Using a cleaver, make long thin slices through the skin of the pork belly. Be careful not to cut through the meat. Thinly slice an entire bulb of garlic. Toast whole fennel seeds in a pan over medium heat until aromatic. Once toasted, pour the seeds into your coffee grinder and lightly pulse. You want to still see chunks of fennel seed in your grinder. Zest 2 whole lemons. In a small mixing bowl, combine your salt, lemon zest, and chopped fresh rosemary. Generously sprinkle all of the sliced garlic, 2/3 of your ground fennel seed, and 2/3 of your rub on the inside of your pork belly. Roll your pork belly tightly. Use butcher string to tie your porchetta and keep it secure. Place the porchetta in a roasting pan and drizzle with olive oil. Use the rest of your rub and fennel seed to coat the outside of your porchetta and season with freshly cracked black pepper. Sprinkle baking soda over your porchetta and place in your 450ºF oven on the middle rack for 30 minutes. After 30 minutes, reduce oven temperature to 325ºF and cook the porchetta for 3 hours and 20 minutes. Once fully cooked, increase oven temperature to 500ºF and cook for an additional 30 minutes to crisp up the skin. Finally, remove the porchetta from the oven and let rest for at least 30 minutes before slicing. Remove butcher string. Slice, Serve, and Enjoy :)