01
To cook porchetta, start by preparing the pork belly, removing it from the packaging, patting it dry, deboning if needed, and scoring the meat with diagonal lines. Season liberally with salt.
02
For the herb stuffing, toast pine nuts and anise seeds, then blend with garlic, fresh herbs, parmesan cheese, pork panko, and black pepper. Spread the stuffing on the seasoned belly, roll it tightly, secure with twine, and refrigerate overnight.
03
Roast the pork at 300°F for 3-4 hours, basting every hour until the internal temperature reaches 180°F. To crisp the skin, increase the oven temperature to 500°F, baste again, and roast for an additional 20-30 minutes.
04
Allow the porchetta to rest for 10 minutes, ensuring an internal temperature of 190°F. Slice into 1/2-inch to 3/4-inch pieces using a serrated knife for easier cutting through the crispy skin.