Serves 8
120 min
Pork Belly Porchetta with Truffles
Recipe GLPRd637a48bebd598
An elegant Italian-inspired dish featuring a succulent roasted pork belly infused with earthy preserved truffles and aromatic sage, served alongside golden roasted potatoes. The skin crisps beautifully while the meat remains tender and flavorful, making it an impressive centerpiece for a special occasion.
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Ingredients
3 pounds One 3-pound skin-on, boneless pork belly
2.8 ounces One 2.8-ounce jar preserved truffles, drained and coarsely chopped
10 small sage leaves, coarsely chopped
Fine sea salt
Freshly ground black pepper
1½ pounds small Yukon Gold potatoes, peeled and halved
2 tablespoons canola oil
Directions
Preheat your oven to 425°F. Pat the pork belly dry with paper towels, ensuring the skin is completely dry to promote crisping during roasting.
Using a sharp knife, carefully score the pork skin in a crosshatch pattern, cutting through the skin without piercing the meat underneath.
Lay the pork belly skin-side down on a clean work surface. In a small bowl, combine the chopped truffles with the coarsely chopped sage leaves.
Season the meat side of the pork belly with fine sea salt and freshly ground black pepper. Spread the truffle-sage mixture evenly across the seasoned meat.
Carefully roll the pork belly into a tight cylinder, starting from one of the long sides and rolling toward the opposite side. Tie the rolled pork belly securely with kitchen twine at 2-inch intervals to maintain its shape during cooking.
Season the exterior of the rolled pork belly generously with fine sea salt and freshly ground black pepper, paying special attention to the scored skin.
Heat the canola oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the pork belly seam-side up in the hot skillet and sear for 3 to 4 minutes until the skin is golden brown and beginning to crisp.
Arrange the peeled and halved Yukon Gold potatoes around the pork belly in the same skillet, tossing them lightly with the rendered fat and seasoning with salt and pepper to taste.
Transfer the skillet to the preheated 425°F oven and roast for 60 to 75 minutes until the pork skin is deeply golden and crackled, and the internal temperature at the thickest part of the meat reaches 145°F. The potatoes should be tender and golden when fully cooked.
Remove the skillet from the oven and allow the pork belly to rest for 10 minutes before carefully removing the twine and slicing. Transfer the potatoes to a serving platter and arrange the sliced porchetta on top. Serve warm and enjoy.
