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Porchetta with Pesto Sauce

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Ingredients
  

  • One boneless pork belly, about 5 pounds
  • 2 tbsp fennel seeds (crushed)
  • 3 tbsp chopped mixed herbs (rosemary, sage, thyme leaves)
  • 3 cloves garlic, minced
  • Salt and pepper

Pesto Sauce

  • 1 bunch (about 2 cups) basil leaves
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/4 cup parmesan cheese
  • 1/2 olive oil
  • Salt and pepper to taste

Instructions
 

  • Place pork skin-side down.  Score the pork belly with diamond pattern.
  • Now place the pork skin-side up.  I use a meat tenderizer to put holes in the skin.  Season with salt and refrigerate uncover for overnight.  This will reduce the moisture and result in a crispy skin.
  • If you see some moisture on the pork belly, use a paper towel to remove it.
  • Mix fennel seeds, mixed herbs, garlic, salt and pepper.  Rub the mixture into the cracks in the meat.  Season the skin with salt and pepper only.
  • Roll belly into tight log.  Tie around the log with butcher’s string.
  • Preheat the oven at 300ºF,  roast for about 2 hours.  Check and it should have very little resistance when you poke it.  
  • Increase oven temperature to 500ºF,  continue roasting until completely crisp.

Pesto Sauce

  • Combine all ingredients into a food processor.  Pour in olive oil slowly with the processor running.