ALL-BELLY
PORCHETTA
WITH PORK-FAT-ROASTED
POTATOES
NOTES: The herbs and aromatics can be varied
according to taste. I find it easiest to work with a whole
belly, but if a smaller roast is desired, split it in half and
freeze one half while still raw. Wrapped tightly in foil and
plastic wrap, it should keep for several months in the
freezer. Thaw overnight in the refrigerator and proceed
as instructed.
The porchetta can be cooked without the potatoes. But
be sure to save the fat for roasting potatoes at another
time.
SERVES 12 TO 15
1 whole boneless, rind-on pork belly, 12 to 15 pounds
2 tablespoons black peppercorns, toasted and ground (see
here, steps 2 and 3)
3 tablespoons fennel seeds, toasted and ground
1 tablespoon peperoncini or red pepper flakes (optional)
3 tablespoons finely chopped fresh rosemary, sage, or
thyme
12 medium cloves garlic, minced or grated on a
Microplane (about ¼ cup)