Porchetta

Method

1. In a mortar, crush fennel seeds and black pepper. Finely grate rosemary, garlic, and lemon zest with a microplane. Mix with salt and olive oil to form a paste.
2. Place the pork belly skin-side down. Using a sharp knife, carefully separate the meat from the skin, keeping the skin intact and leaving some fat attached. Open the belly flat.
3. Spread the aromatic paste evenly over the inner side of the pork belly.
4. Roll the pork belly tightly into a log, skin on the outside.
5. Tie the rolled porchetta with kitchen twine at intervals to secure its shape. Use individual loops or a slipknot method.
6. Optionally, flame the skin to remove any stray hairs.
7. Place the porchetta uncovered in the refrigerator for 12 hours (overnight) to dry the skin.
8. Preheat the oven to 150°C (300°F). Place the porchetta on a rack over a tray with boiling water to create steam. Cook until the internal temperature reaches 65°C (about 2 hours).
9. Increase the oven temperature to 200-220°C (400-430°F) to crisp the skin. Roast until the internal temperature reaches 75°C and the skin is crackling.
10. Remove from the oven and let rest for 3 hours before slicing.
11. Slice and serve in panini or as desired.