Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
February 14, 2025
Prepare the porchetta by laying the pork belly (5 lb) skin-side down.
Place the pork loin (2 ½ lb) in the center, spread sofrito (1 cup) over the pork loin, and add salt (6–8 Tbsp), pepper (2 Tbsp), orange zest (1 orange), orange juice (½ orange), and rum (½ cup).
Roll the pork belly around the loin, ensuring the skin covers the exterior. Secure with butcher’s twine, making tight loops without tearing the meat.
Generously salt the exterior and refrigerate for 20-24 hours.
Preheat the oven to 350 °F (347 °F).
Wipe off excess salt and place porchetta on a roasting rack inside a pan. Roast for 2 hours.
Increase oven temperature to 500 °F (500 °F) and roast for another 15-20 minutes until the skin blisters and crisps. Ensure the internal temperature reaches 145 °F (145 °F).
Let porchetta rest for 45 minutes.
Meanwhile, simmer the pan drippings with rum (⅓ cup), chicken stock (1 cup), brown sugar (1 Tbsp), and cinnamon stick (1) until thickened.
Slice the porchetta and serve with the sauce on the side.
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