Porchetta | Basics with Babish

Pay it forward with pork this holiday season using #HamsAcrossAmerica! #ad Thanks to National Pork Board for sponsoring this video. Visit to learn more! For a different kind of holiday roast, you can make a wildly impressive porchetta. It’s great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich. Recipe: Shopping List Porchetta roast: 1 large piece of pork belly (1/2 pound per person) Grated nutmeg Orange zest Sage, finely chopped Rosemary, finely chopped Fennel fronds (or fennel seeds) Toasted pine nuts Kosher salt Fresh black pepper Chili flakes Crushed garlic cloves Salsa Verde: 1 cup packed fresh parsley Zest and juice of 1 lemon 2 Tbsp capers (drained of brine) Splash of white wine vinegar 2 finely minced anchovies 2-3 cloves fresh garlic, roughly chopped 1/2 cup high quality EVOO Chili flakes Salt Black pepper Porchetta Sandwich: Leftover porchetta Focaccia or another robust bread Salsa verde Arugula Special Equipment Butcher’s twine Meat thermometer Music by Chillhop:  Blue Wednesday - Murmuration (feat. Shopan), “Even or Odd“:  Listen on Spotify: