All-belly porchetta from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 01, 2024

    Made this for Christmas dinner. I think it's pretty much the same as The Food Lab recipe. Got a skin on pork belly from Costco Business Center and only used half as the three people eating did NOT need 10.5 pounds of rich porchetta to eat! Followed recipe pretty much exactly, using fresh sage as the herb and resting for 48 hours before roasting. I used 1 tsp Diamond Kosher salt per pound on the inside sprinkle. I probably cooked an extra 1/2 hour, and the final heat blast was at 450 due to other items in the oven. This was delicious. I was afraid it would be TOO fatty - and it wasn't. Just really rich and succulent. The leftovers were also tasty though the skin wasn't quite as delightful on subsequent eatings.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.