Porchetta di Ariccia

Method

1. 1 Slice the pork belly into flat pieces, then score the skin side into squares without cutting into the meat.
2. 2 Crush garlic with thyme, sage, cumin seeds, pepper, and orange peel to create a spice blend.
3. 3 Rub the mixture onto the meat and rub coarse salt onto the skin, then refrigerate uncovered for 24 hours.
4. 4 Air drying without covering is the step to dry the surface of the skin; if the skin is still damp, it won't crack and become brittle.
5. 5 Roll the meat into a tube with the skin on the outside, then tie it tightly with string at intervals of 3 cm.
6. 6 Bake at 160 degrees for 3 hours, then increase to 230 degrees for the last 25 minutes to make the skin puff up, let it rest for 20 minutes before cutting.

With an appliance

• Air fryer 3 hr

  For 800g blocks only: steam oven at 150°C for 90 minutes, then at 200°C for 18 minutes to puff up the skin.