Grated zest from 1 lemon or orange (optional)
Kosher salt
2 teaspoons baking powder
5 pounds russet (baking) or Yukon gold potatoes
Freshly ground black pepper
- Following the step-by-step directions here, season the
pork belly with the black pepper, fennel, red pepper,
rosemary, garlic, citrus zest, if using, and salt, shape into
a rolled porchetta and rub with the baking powder and
more salt. If the roast is too large and unwieldy, carefully
slice it in half with a sharp chef’s knife. Wrap the
porchetta tightly in plastic and refrigerate for at least
overnight, and up to 3 days. If desired, half the porchetta
can be frozen at this point for future use (see Note
above). - When ready to roast, adjust an oven rack to the lower-
middle position and preheat the oven to 300°F. Place the
pork on a V-rack set in a large roasting pan or, if cooking
both halves at the same time, on a wire rack set on a
rimmed baking sheet. Roast, basting occasionally with
the pan drippings, until the center of the pork reaches
160° on an instant-read thermometer, about 2 hours. - Meanwhile, cut the potatoes into 2-inch chunks. Place in
a large Dutch oven, cover with cold water, add 2
tablespoons salt, and bring to a boil over high heat.
Reduce the heat and simmer until the potatoes are barely
tender, about 10 minutes. Drain and transfer to a large
bowl; set aside. - When the pork reaches 160°F, using pot holders, lift up