Serious Eats: Recipes

All-Belly Porchetta

Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half while still raw. Wrapped tightly in foil and plastic wrap, it should last for several months in the freezer. Thaw overnight in the refrigerator and proceed with cooking steps as instructed. To cook with potatoes, cut 4 pounds russet potatoes into 2-inch chunks and boil in salted water until just tender, about 10 minutes. Drain and set aside. Add to roasting pan in the middle of step 6, tossing them with the pig's drippings to coat. Continue roasting the porchetta with the potatoes in the pan. Turn the potatoes with a spatula every 45 minutes or so as they roast.

If you're using a rimmed baking sheet and still want to roast potatoes, you can pour off the drippings in the middle fo step 6, toss them then the par-boiled potatoes, then place the potatoes on a separate rimmed baking sheet in a rack below the porchetta. Turn the potatoes every 45 minutes or so as they roast.

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