Porchetta is a traditional Italian dish in which the body of the pig is gutted, deboned, and rolled carefully, layering stuffing, meat, fat, and skin. It is then roasted at a high temperature to create a crispy layer of goodness on the outside and remains moist and flavorful on the inside.
Chef Andrew Haile and I
Pork provided by Bales Farms, Mosheim, TN
Historically, Porchetta was reserved for a crowd. As you can see in the photo, it's a hefty portion of meat. The recipe shared below has been modified by using a pork loin and pork belly rather than a whole half of a pig.
Thanks to Bales Farms, Chef Andrew and I were able to create the traditional version of Porchetta.