Prep: 20 minutes
Total: 4 hours
1 (6-7 pound) loin-in pork belly
2 tablespoons olive oil
¼ cup kosher salt, divided
1 tablespoon chili flakes
2 garlic cloves, minced
zest of 1 orange
3 sprigs parsley, leaves minced
3 sprigs rosemary, leaves picked
3 tablespoons Amaro
2 tablespoons fresh orange juice
1-2 cups canola oil
1. Heat oven to 350°F.
2. Butterfly the loin by making a deep incision in the meaty part of the belly.
3. Drizzle olive oil over the surface of the meat then sprinkle 1 tablespoon salt, the chili flakes, garlic, orange zest, parsley, rosemary. Drizzle the amaro and orange juice over meat. Work the mixture into the meat with your finger tips.
4. Starting at the loin end, roll the meat as tight as possible. Make incisions lengthwise on the skin-side, about ½-inch apart from each other from end to end. Do not cross hatch the incisions. Tie the rolled meat tightly using butcher twine and place seam side down on a resting rack fitted with a baking tray underneath. Season the outside of the roast with remaining salt and roast the porchetta until an instant read thermometer inserted into the thickest part of meat registers 145°F, about 3 ½ hours.
5. When the meat is almost done, heat the canola oil in a medium saucepan until a deep-fry thermometer reads 350°F. Remove the porchetta from the oven and ladle the hot oil over the skin until the surface of the roast becomes crispy and blistering. We didn't do that in the picture here because we're assholes, but you should totally do it at home because IT IS WORTH IT AND WILL TASTE F-ING AMAZING.
6. Let the porchetta rest for 15 to 20 minutes before slicing.