Q1: What is the absolute, number one secret to shatteringly crisp pork skin (crackling)?

The secret is dryness and high heat. The overnight, uncovered chill in the refrigerator is the non-negotiable step that thoroughly dries out the skin.1 The final, blast of high heat in a 500°F oven is the key that renders the final bit of fat and causes the dry skin to puff up into a beautiful, bubbly crackling.

Q2: Can I make this with a different cut of pork?

While a skin-on pork belly is the classic choice for its incredible fat-to-meat ratio and crispy skin, you can also make a porchetta-style roast with a boneless, skin-on pork shoulder or a boneless, skin-on fresh ham. You will just need to adjust your cooking times accordingly.

Q3: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roast a day in advance. This will not only save you a ton of time on a busy holiday, but it will also act as a "dry brine," seasoning the meat even more deeply and helping to dry out the skin for an even crispier result.

Q4: My collard greens are always tough. What's the secret?

The secret in this recipe is that you are only cooking them for a few minutes until they just wilt. They will then cook for 4-6 hours inside the pork roast, which will make them incredibly tender and will allow them to melt into the meat.

Q5: What is the best way to serve leftover porchetta?

Thinly sliced, leftover porchetta makes the absolute best sandwiches in the world! Layer it on some crusty, Italian bread with a little bit of the Lemony Herb Sauce and some fresh arugula.

Holiday Porchetta (A Showstopper Pork Roast!)

A showstopper holiday centerpiece, this Porchetta features a skin-on pork belly, scored and rubbed with a savory filling of collard greens, fennel, and fresh herbs. The pork is rolled, tied, chilled overnight, then slow-roasted for hours to create exceptionally tender meat, and finally blasted at high heat for a perfectly crispy, crackling skin. It’s served with a bright, fresh Lemony Herb Sauce.

Author: Evelyn

Ingredients

For the Porchetta:
1 (8- to 10-lb.) pork belly with skin
2 Tbsp. olive oil
1 medium-size yellow onion, chopped
8 cups chopped fresh collard greens
1 Tbsp. fennel seeds
4 Tbsp., plus 1 tsp. kosher salt, divided
1 cup chopped fresh flat-leaf parsley
12 garlic cloves, minced (about 1/4 cup)
2 Tbsp. finely chopped fresh rosemary
4 tsp. finely grated lemon zest
1 Tbsp. black pepper
Kitchen twine
For the Lemony Herb Sauce:
3 cups chopped fresh flat-leaf parsley
1 1/2 tsp. kosher salt
3/4 tsp. grated garlic
1 tsp. lemon zest
6 Tbsp. lemon juice
1/2 tsp. black pepper
3/4 cup extra-virgin olive oil

Instructions

Prepare the Pork: Place the pork, skin side down. Score the meat in a 1-inch deep crosshatch pattern. Roll the pork to mark where it overlaps, then unroll and slice off the skin from this overlapping interior portion. Score the remaining (outer) skin in a 1/4-inch deep crosshatch pattern.
Make the Filling: Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the collard greens, fennel seeds, and 1 teaspoon of salt. Cook, stirring, until the greens are just wilted, about 2 minutes. Remove from heat and let cool for 10 minutes.
Stuff and Roll: With the pork skin-side down, sprinkle it evenly with parsley, minced garlic, rosemary, lemon zest, black pepper, the cooled collard greens mixture, and the remaining 4 tablespoons of salt. Pat the mixture into the pork.
Starting with the skin-removed short side, roll the pork belly into a tight spiral. Tie the roll tightly in 1-inch intervals with kitchen twine.
Place the porchetta on a rack in a roasting pan and chill, uncovered, for 12 hours.
Roast the Porchetta: Preheat the oven to 275°F. Bake the porchetta for 4 to 6 hours, until a thermometer inserted into the thickest portion registers 160°F.
Crisp the Skin: Remove the roast from the oven and increase the oven temperature to 500°F. Return the roast to the oven and bake for about 25 minutes, basting with pan drippings during the last 10 minutes, until the skin is crispy and deeply browned.
Remove from the oven and let the porchetta rest for 30 minutes before slicing.
Make the Sauce: While the pork rests, stir together all the Lemony Herb Sauce ingredients in a medium bowl until combined.
Slice the porchetta with a serrated knife, discard the twine, and serve with the sauce and lemon wedges.

Notes

This is a showstopper main course, perfect for a special holiday dinner like Christmas. It requires significant advance preparation with the 12-hour chilling.
Removing the skin from the *inside* of the roll is a key step to ensure that part of the meat is not tough, as only the outer skin will crisp.
The long, slow roasting time at a low temperature is crucial for rendering the fat and making the meat tender, while the final high-heat blast creates the signature crispy crackling skin.
Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

Find it online: https://cookupjoy.com/holiday-porchetta/