ConConversations with a Danish butcher – how to make porchetta
While strolling through a food market in Copenhagen, my friends and I were drawn towards a big burly Viking looking butcher standing in front of some delicious looking pork… including a lovely bundle of porchetta.
Porchetta is a traditional boneless pork roast of Italian tradition where the body of the pig is gutted, deboned, seasoned then rolled. I’ve seen a kitchen-friendly version where a pork loin is wrapped in a pork belly, the version this Viking butcher was selling was just a rolled belly.
As Lauren debated whether she could package the pork roll and bring it back to London with her, I got details on this dish I was sure to try at home.
The Danish butcher had a simple recipe for me
Porchetta (Copenhagen style)
1 pork belly with skin on (order from your neighbourhood butcher or try Iriving Farms)
3 tablespoons finely chopped rosemary, sage or thyme leaves
10 cloves of minced garlic
kosher salt and pepper
10 – 12 lengths of butchers twine long enough to tie around the pork
- Season and rub pork belly with herbs, garlic, kosher salt and pepper.
- Preheat oven to 300 degrees F.
- Roll belly into a tight log (skin on the outside). Lay twine down on cutting board in one inch intervals. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly.
- Rub the outer skin with more kosher salt
- Place pork roast on a wire rack set in a rimmed roasting pan and cook for 2 hours or until pork is cooked to 160°F
- If skin is not yet deep brown and crisp, crank the heat to 450 and roast for 10 minutes more. Let rest for at least 15 minutes, slice and enjoy!