- Prepare the Beef Belly:
- Lay the beef belly skin-side down on a clean work surface. If the skin is not already scored, use a sharp knife to make shallow cuts in a crosshatch pattern across the skin.
- Season the Beef Belly:
- In a small bowl, combine the minced garlic, chopped rosemary, sage, thyme, lemon zest, salt, and pepper. Mix well to create the herb mixture.
- Rub the herb mixture all over the surface of the beef belly, making sure to massage it into the cuts in the skin.
- Roll the Beef Belly:
- Starting from one end, tightly roll up the beef belly, with the skin on the outside. Use butcher’s twine to tie the roll securely at regular intervals to hold its shape.
- Refrigerate Overnight:
- Place the rolled beef belly on a baking sheet or in a roasting pan and refrigerate it overnight, uncovered. This will help to dry out the skin and make it crispy when roasted.
- Roast the Porchetta:
- Preheat your oven to 325°F (160°C).
- Place the rolled beef belly on a rack in a roasting pan, with the skin side facing up.
- Roast the porchetta in the preheated oven for 3-4 hours, or until the internal temperature reaches 160°F (71°C) and the skin is crispy and golden brown.
- Rest and Slice:
- Once the porchetta is cooked through, remove it from the oven and let it rest for 15-20 minutes before slicing. This will allow the juices to redistribute and make for easier slicing.
- Serve:
- Slice the porchetta into thick slices and serve it hot as a main course. It pairs well with roasted vegetables, potatoes, or a simple salad.
- Enjoy!
Beef belly porchetta is a flavorful and impressive dish that’s perfect for special occasions or Sunday dinners. The combination of herbs and spices creates a delicious crust, while the beef belly remains tender and juicy on the inside. Enjoy your homemade porchetta!