How to make it
6 steps. Take it one step at a time.
Score the pork skin
Score the pork skin in a diamond pattern, being careful not to cut into the meat. Flip the meat over and rub the flesh side with garlic, rosemary, fennel seeds, salt, and pepper.
Roll the pork belly tightly and tie it securely
Roll the pork belly tightly and tie it securely with kitchen twine at 1-inch intervals.
Preheat the oven
Preheat the oven to 320°F (160°C). Place the pork on a wire rack over a roasting pan and roast for about 2.5 to 3 hours, or until the internal temperature reaches 160°F (71°C).
3 hrIncrease the oven temperature
Increase the oven temperature to 450°F (232°C) and roast for another 15-20 minutes until the skin is blistered and very crispy.
20 minRemove from the oven and let rest
Remove from the oven and let rest for at least 30 minutes. Slice the porchetta into thin rounds.
30 minSplit the Ciabatta rolls and fill each
Split the Ciabatta rolls and fill each with several slices of porchetta, making sure to include some of the crispy skin (crackling) in each sandwich.
A little kitchen wisdom
For the best result, let the roasted pork rest for at least 30 minutes before slicing. This keeps the meat juicy and makes it easier to cut thin slices.
