The food lab better home cooking through science ( PDFDrive ) 818

Grated zest from 1 lemon or orange (optional) Kosher salt 2 teaspoons baking powder 5 pounds russet (baking) or Yukon gold potatoes Freshly ground black pepper Following the step-by-step directions here, season the pork belly with the black pepper, fennel, red pepper, rosemary, garlic, citrus zest, if using, and salt, shape into a rolled porchetta and rub with the baking powder and more salt If the roast is too large and unwieldy, carefully slice it in half with a sharp chef’s knife Wrap the porchetta tightly in plastic and refrigerate for at least overnight, and up to 3 days If desired, half the porchetta can be frozen at this point for future use (see Note above) When ready to roast, adjust an oven rack to the lowermiddle position and preheat the oven to 300°F Place the pork on a V-rack set in a large roasting pan or, if cooking both halves at the same time, on a wire rack set on a rimmed baking sheet Roast, basting occasionally with the pan drippings, until the center of the pork reaches 160° on an instant-read thermometer, about 2 hours Meanwhile, cut the potatoes into 2-inch chunks Place in a large Dutch oven, cover with cold water, add tablespoons salt, and bring to a boil over high heat Reduce the heat and simmer until the potatoes are barely tender, about 10 minutes Drain and transfer to a large bowl; set aside When the pork reaches 160°F, using pot holders, lift up the rack with the pork and set it aside Pour the pan drippings over the potatoes Season the potatoes with salt and pepper and toss to coat If using a roasting pan, add the potatoes to the bottom of the pan, return the V-rack with the porchetta to the pan, and return it to the oven If using a rimmed baking sheet, spread the potatoes on a second rimmed baking sheet Return the porchetta to the first baking sheet and return it to the oven, placing the potatoes on a rack directly underneath Continue roasting, flipping the potatoes every 45 minutes or so, until a knife or skewer inserted into the pork shows very little resistance aside from the outer layer of skin, about 2 hours longer Increase the oven temperature to 500°F and continue roasting until the pork skin is completely crisp and blistered and the potatoes are crisp and golden, 20 to 30 minutes longer Remove from the oven, tent with foil, and allow to rest for at least 15 minutes With a serrated knife, slice the pork into 1-inch-thick disks Serve with the crisp potatoes Porchetta can also be served at room temperature  .. .the rack with the pork and set it aside Pour the pan drippings over the potatoes Season the potatoes with salt and pepper and toss to coat If using a roasting pan, add the potatoes to the. .. bottom of the pan, return the V-rack with the porchetta to the pan, and return it to the oven If using a rimmed baking sheet, spread the potatoes on a second rimmed baking sheet Return the porchetta to the. .. second rimmed baking sheet Return the porchetta to the first baking sheet and return it to the oven, placing the potatoes on a rack directly underneath Continue roasting, flipping the potatoes every 45 minutes or so, until a knife or skewer inserted into the pork shows