Outdoor Porchetta Food

OUTDOOR PORCHETTA

Steps:

• Use the tip of a sharp, strong knife to roughly score the skin into diamonds, about 3/4 inch on each side.
• Liberally season the inside of the roast with salt and pepper. Rub in garlic and fennel pollen or rosemary. With the skin on the outside, roll into a cylinder and tie tightly at 1- to 2-inch intervals.
• On one side of a grill large enough for indirect cooking, rest a drip pan under the grate to catch the drippings. Pour in an inch or two of hot water to prevent flare-ups. You may need to top up or empty and refill the pan once during the cooking, depending on how fatty the roast is.
• Heat the other side of the grill to high. Place the tied roast on the other side, away from the direct heat, and close the grill.
• Roast at 350 to 375 degrees (the temperature can hover between the two), turning occasionally, until a meat thermometer inserted into the thickest part of the roast registers 140 degrees, about 3 to 4 hours. (The temperature will continue to rise as the meat rests.) If the meat is cooked through but the skin is not crisp, move the roast to the part of the grill that sits over direct, high heat. Cook with the grill open, turning often, just until sizzling and crisp (not more than 10 minutes, to prevent overcooking).
• Let rest, tented loosely with foil, at least 20 minutes before slicing. (A bread knife is useful to cut through the skin.) The meat can be served hot or at room temperature. Serve in sandwiches on crusty rolls, or inside split pieces of focaccia.

CRISPY ROASTED PORCHETTA

Steps:

• Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
• Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
• Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
• Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.

PORCHETTA PORK ROAST

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.