Herb and Garlic Porchetta with Braised Rapini

Herb and Garlic Porchetta with Braised Rapini

Yield: 8-10 Portions Time: 2 - 2.5 Hours Prep: 30 Minutes Cook: 1.5 - 2 hours


5-6 lb Pork Belly - Skin On/Bone out
2-3 lb boneless centre-cut Pork Loin

Rub Mixture:
4 Cloves of Garlic
1.5 tbsp Thyme
1.5 tbsp Sage
1.5 tbsp Rosemary
1 tbsp Orange zest
3 tbsp Vegetable Oil


1 Bunch Rapini - Stems Trimmed
1 Red Chilies - Cut into thin coins
2 Cloves Garlic - Thinly Sliced
1/4 cup Chicken Stock
1 tbsp Butter


Its important to refrigerate the pork belly, uncovered, for 1-2 days before cooking to allow skin to air-dry; pat occasionally with paper towels. This will aid in having crispy skin on the outside.

Place all ingredients for the Rub Mix in a food processor and lightly pulse until ingredients are well incorporated but not purred.

Start by scoring the skin with a sharp knife in a checkered pattern. Turn over to the belly and generously salt the belly and pork loin. Then rub the inside of the pork belly with the herb and garlic mixture. Place the pork loin in the middle. Roll the Pork belly over the pork loin so its forms a log. Tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 450°F. Season porchetta skin with salt. Roast on rack in baking sheet lined with parchment paper for 30 minutes. Reduce heat to 300°F and continue roasting until an instant-read thermometer inserted into centre of meat registers 145°F, roughly 1 1/2-2 hours. If skin is not yet deep brown and crisp, increase heat to 450°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds and serve.

In a skillet over medium heat add 2 tablespoons of oil. Add chillies, garlic and sauté for 2 minutes. Add Rapini, chicken stock and butter. Cook for 2-3 minutes. Season with salt and serve.