Porchetta at Home

Preparation

1. Step 1

   Heat oven to 250 degrees. In a food processor or by hand, finely chop sage, thyme, rosemary and garlic together. Place mixture in a small bowl; add fennel seeds, salt and pepper. Stir well.

2. Step 2

   With a utility knife, a razor blade or a sharp knife, score pork skin in a crosshatch diamond pattern, making ⅛- to ¼-inch-deep cuts about 1 inch apart. With a paring knife, make about 10 incisions (about ½-inch deep) all over pork and stuff them with about ⅓ of the herb mixture.

3. Step 3

   Tie pork into a compact roast with kitchen twine, brush olive oil over skin and rub all over with remaining herb mixture. Set pork skin-side up on a rack in a roasting pan and roast for 2 hours.

4. Step 4

   Pour wine over pork and baste with accumulated juices. Continue roasting, basting once every half-hour, until skin is well browned and meat is spoon tender, 2½ to 3 hours more. Remove pork from oven; let meat rest for 15 minutes.

5. Step 5

   Meanwhile, for crispy skin, slice off the cap of skin and fat. Place on rack in roasting pan skin-side up and broil for 3 to 6 minutes, or until skin bubbles and crisps. Watch closely so skin does not burn. Slice roast, chop skin at score marks and serve pieces of each together.