Porchetta-style Roast Pork

— The Method

How it comes together.

1. Step 01

   I lay the pork belly flat and score the meat side in a crosshatch pattern, being careful not to cut through the entire piece. If I am using a separate pork loin, I place it along one side so the final roast has both lean and rich meat in each slice. I season everything generously with salt and pepper, then let it sit while I build the herb paste. That early seasoning gives the meat a head start and helps the interior stay flavorful.

2. Step 02

   I toast the fennel seeds briefly until fragrant, then pound or pulse them with rosemary, sage, garlic, red pepper flakes, lemon zest, olive oil, and a splash of wine into a rough paste. I rub that mixture deep into every scored groove and all over the inner surface of the pork. The aroma should be intensely herbal and almost sweet from the fennel. Once seasoned, I roll the pork tightly around the loin, tie it firmly with butchers twine, and refrigerate it uncovered overnight if time allows for better flavor and drier surface roasting.

3. Step 03

   Before roasting, I let the pork sit at room temperature for about 45 minutes and set it on top of the sliced fennel and onion in a roasting pan. I start it low, around 300°F, with wine or stock in the pan, so the fat can render gradually while the center cooks gently. Over the next 2‰ to 3 hours, I baste occasionally and watch for the roast to become supple, bronzed, and deeply aromatic. The internal temperature should land around 145°F to 150°F in the loin before the final blast of heat.

4. Step 04

   To finish, I raise the oven hard to 450°F or higher until the exterior turns deeply browned and crisp at the edges. This last stage is about attention: I stay close, rotate if needed, and pull it as soon as the outside looks lacquered and sizzling rather than burnt. After a 20-minute rest, I snip away the twine and slice it thick enough to show the spiral. Each piece should have juicy pork, rendered fat, and a fragrant ribbon of herbs running through it.