Stuffed Porchetta with Crispy Sage Potatoes
Recipe type: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • a handful or two of kumquats, sliced
  • 1 slab of pork belly (around 7-9 pounds)
  • 2 tablespoons of pink peppercorns
  • 8 garlic cloves
  • 3 tablespoons of fennel seed
  • 3 tablespoons of fresh thyme, chopped
  • 1 tablespoon of orange zest
  • 5 pounds of small bite sized gold potatoes
  • 10 sage leaves
  • kosher salt
  • 2 teaspoons of baking powder
  • butcher twine
  1. At least the day before, but up to 3 days, take belly out of fridge, skin side down, score deeply diagonally all the way across and then do it again going the opposite direction (you should have diamond size cuts).
  2. Toast fennel seeds and peppercorns until fragrant and then grind using mortar and pestle or spice grinder
  3. Season liberally with kosher salt, there should be a solid dusting.
  4. Sprinkle spices, thyme and zest over top. Using hands massage into the belly getting into the nooks and crannies you've created by scoring it.
  5. Layer kumquats on top of belly and then stuff into nooks and crannies.
  6. Jelly roll lengthwise and tie up in inch intervals. You will probably need 9-12 pieces of twine, depending on the length of your belly.
  7. Mix baking powder with 6 teaspoons of kosher salt and rub all over pork belly skin.
  8. Slice in half and wrap in saran wrap tightly. Refrigerate 1-3 days.
  9. Preheat oven to 300 degrees.
  10. Place each half of the porchetta in a v rack in a roasting pan. Roast for two hours.
  11. Meanwhile, place potatoes in cold water and bring to a boil, boil about 5 minutes, until fork tender but not done. Remove from heat and place in large mixing bowl, add in sage leaves.
  12. After porchetta has roasted for two hours, pull from oven. Take the v rack out and set aside. Pour pork drippings over potatoes and sage and season with salt. Dump potatoes in the bottom of roasting pan. Place porchetta in v rack over top and return to oven.
  13. Roast for an additional two hours, basting every thirty minutes.
  14. Increase heat to 500 and roast an additional 15-30 minutes until skin is crispy.
  15. Rest for 15 minutes before serving.
Recipe by Talia Bunting at