48-Hour Air-Dried Pork Belly: The Secret to Porchetta with Perfect Crackling
A step-by-step guide to making Italian porchetta at home using a 2.2kg skin-on pork belly, a blended herb paste of sage, rosemary, fennel, and lemon, and a two-stage roasting method that delivers blistered crackling and juicy, herb-packed meat. Feeds 10–12 people and is ideal for special occasions like New Year's Eve or a Sunday roast. Served alongside braised cannellini beans and salsa verde.
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🧾 Ingredients
- 12.2kg pork belly, skin on
- 2Small bunch sage
- 3Rosemary (woody stems removed if needed)
- 4Fresh oregano (or 1 tbsp dried)
- 5Parsley
- 64 garlic cloves, chopped
- 71 tsp fennel seeds (or fronds)
- 8Zest of 3 lemons
- 9Salt & black pepper
- 10~2 tbsp olive oil
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