How to Make PORCHETTA Like a World Champion Pork Roast Master

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. Remove the rib bones from the pork belly, then lay any loose meat back inside.
2. Rub the first spice mix evenly over the skin-up side, including the salt.
3. Add as much dried garlic as you like, then the second spice blend and more rosemary, massaging everything into the meat.
4. Refrigerate for 48 hours to let the seasoning penetrate.
5. Stitch the roast around a steel pole placed in the centre: first make two stitches to hold it together, then work from one end to the other, keeping the pole in the middle.
6. Place the porchetta directly on an oven shelf over a pan of water and a bottle of beer.
7. Roast at 220°C (428°F) for one hour, then 210°C (410°F) for the second hour, then 200°C (392°F) for the third hour.
8. After 3 hours, pour two glasses of water over the porchetta and roast at 250°C (482°F) for 30 minutes more.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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