Scott's Roasted Porchetta Recipe | Scott Conant
This Roasted Porchetta recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.
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Cooking tools:
- Spice grinder
- Roasting rack
- Roasting pan
- Skewer
- Baster
- Instant-read thermometer
- Butcher's twine
- Oven
- Stove
- Pot
- Skillet
- Baking sheet
- Spoon
- Whisk
- Mixing bowl
- Refrigerator
Ingredients
- 40 cloves garlic (3 to 4 heads), lightly smashed
- 2 tablespoons fennel seeds
- 6 tablespoons dried juniper berries
- 3 tablespoons black peppercorns
- 1 bunch thyme
- 1 1/2 cups kosher salt
- 1/2 cup packed light or dark brown sugar
- 1 7-to-8-pound pork belly
- 1 tablespoon dried juniper berries
- 1 tablespoon black peppercorns
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh thyme
- 4 cloves garlic, coarsely chopped
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