Porchetta

Step 1

Score the pork skin in a crosshatch pattern, about 1/4 inch deep, without cutting into the meat. Pat the skin completely dry with paper towels.

Step 2

In a small bowl, mash the 4 garlic cloves, 1 tbsp fennel seeds, 1 tbsp chopped rosemary, 1 tsp salt, and 2 tbsp olive oil into a paste. Rub this mixture all over the meat side of the pork, pressing it into the scores.

Step 3

Place the pork skin-side up on a rack in a roasting pan. Let it sit at room temperature for 15 minutes while you preheat the oven to 450°F.

Step 4

Roast for 20 minutes, then reduce the heat to 350°F and continue roasting until the skin is deeply crackled and the internal temperature reaches 145°F, about 30-40 minutes more. If the skin isn't crispy enough, broil for 2-3 minutes, watching closely.

Step 5

Let the porchetta rest for 10 minutes before slicing. Serve warm, with the crispy skin on top.