Crispy Vietnamese-Style Rolled Porchetta
Crispy Vietnamese-Style Rolled Porchetta
Ingredients
- 5 1/2 pounds skin-on pork belly, to 6 1/2 pounds
- 1 butcher's twine, as needed
For the Seasoning
- 2 1/2 tablespoons fine sea salt
- 1 1/2 tablespoons sugar
- 2 teaspoons MSG
- 2 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Chinese five-spice
- 2 1/2 teaspoons ground white pepper
- 1 1/4 teaspoons ground black pepper
- 1 teaspoon annatto powder, optional
Instructions
- 1
Carefully pour boiling water over the skin of the pork belly only. This will help to tighten the skin. Immediately pat the skin completely dry with paper towels. Once dry, use a sharp tool (like a meat tenderizer with spikes or a fork) to prick the skin all over.
⏱️ 10 min
- 2
Place the pork belly skin-side down on a clean work surface. If there are any particularly thick sections of meat, butterfly them to create a more even thickness. Lightly score the meat side in a crosshatch pattern, being careful not to cut through the skin.
⏱️ 10 min
- 3
In a small bowl, combine the fine sea salt, sugar, MSG, garlic powder, onion powder, Chinese five-spice, ground white pepper, ground black pepper, and optional annatto powder. Mix thoroughly. Rub this seasoning mixture generously over the meat side of the pork belly only, working it into the scores. Ensure the skin remains clean and dry.
⏱️ 10 min
- 4
Tightly roll the pork belly into a log. Secure the roll with butcher's twine, tying it every 1 to 1 1/2 inches along the length of the porchetta. Place the rolled porchetta on a wire rack set over a baking sheet, uncovered, and refrigerate for 24 to 48 hours to allow the skin to dry out completely. This is crucial for crispiness.
- 5
Preheat your oven to 285°F (convection setting if available). Roast the porchetta for 3 1/2 to 4 1/2 hours, or until the internal temperature of the center of the meat reaches 180–185°F. Use a meat thermometer to check for doneness.
⏱️ 240 min•🌡️ 285
- 6
Remove the porchetta from the oven and let it rest uncovered for 20 to 30 minutes. While it rests, increase the oven temperature to 465–480°F. Return the porchetta to the hot oven and roast for another 15 to 25 minutes, rotating as needed, until the skin is deeply golden, blistered, and crispy. If necessary, broil briefly at the very end to achieve maximum crispness, watching carefully to prevent burning.
⏱️ 55 min•🌡️ 480
- 7
Remove the porchetta from the oven and let it rest uncovered for another 25 to 30 minutes. This allows the juices to redistribute. Carefully remove the butcher's twine, then slice the porchetta about 1/4 inch thick. Serve immediately.
Kitchen Tools
Crispy Vietnamese-Style Rolled Porchetta
- 5 1/2 pounds skin-on pork belly, to 6 1/2 pounds
- 1 butcher's twine, as needed
For the Seasoning
- 2 1/2 tablespoons fine sea salt
- 1 1/2 tablespoons sugar
- 2 teaspoons MSG
- 2 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Chinese five-spice
- 2 1/2 teaspoons ground white pepper
- 1 1/4 teaspoons ground black pepper
- 1 teaspoon annatto powder, optional
Instructions
- 1
Carefully pour boiling water over the skin of the pork belly only. This will help to tighten the skin. Immediately pat the skin completely dry with paper towels. Once dry, use a sharp tool (like a meat tenderizer with spikes or a fork) to prick the skin all over.
⏱️ 10 min - 2
Place the pork belly skin-side down on a clean work surface. If there are any particularly thick sections of meat, butterfly them to create a more even thickness. Lightly score the meat side in a crosshatch pattern, being careful not to cut through the skin.
⏱️ 10 min - 3
In a small bowl, combine the fine sea salt, sugar, MSG, garlic powder, onion powder, Chinese five-spice, ground white pepper, ground black pepper, and optional annatto powder. Mix thoroughly. Rub this seasoning mixture generously over the meat side of the pork belly only, working it into the scores. Ensure the skin remains clean and dry.
⏱️ 10 min - 4
Tightly roll the pork belly into a log. Secure the roll with butcher's twine, tying it every 1 to 1 1/2 inches along the length of the porchetta. Place the rolled porchetta on a wire rack set over a baking sheet, uncovered, and refrigerate for 24 to 48 hours to allow the skin to dry out completely. This is crucial for crispiness.
- 5
Preheat your oven to 285°F (convection setting if available). Roast the porchetta for 3 1/2 to 4 1/2 hours, or until the internal temperature of the center of the meat reaches 180–185°F. Use a meat thermometer to check for doneness.
⏱️ 240 min•🌡️ 285 - 6
Remove the porchetta from the oven and let it rest uncovered for 20 to 30 minutes. While it rests, increase the oven temperature to 465–480°F. Return the porchetta to the hot oven and roast for another 15 to 25 minutes, rotating as needed, until the skin is deeply golden, blistered, and crispy. If necessary, broil briefly at the very end to achieve maximum crispness, watching carefully to prevent burning.
⏱️ 55 min•🌡️ 480 - 7
Remove the porchetta from the oven and let it rest uncovered for another 25 to 30 minutes. This allows the juices to redistribute. Carefully remove the butcher's twine, then slice the porchetta about 1/4 inch thick. Serve immediately.