Chef John's Italian Porchetta

Begin by positioning the pork roast on a flat surface, allowing you to easily manipulate it. Using a sharp blade, create a horizontal incision approximately 1 inch from the edge of the meat, cutting through but not completely severing it. Carefully pry the meat open along the cut, maintaining a parallel orientation to the cutting board as you slice it into an expansive, flat piece. Alternatively, you can request that your butcher butterfly the roast for you.

At this stage, make small, shallow cuts through any tough or fibrous areas within the meat to ensure it is evenly thick throughout. This step will help achieve a more uniform texture in your finished dish.

Next, drizzle the cut surface of the meat with 2 teaspoons of olive oil. Using your fingers or a spoon, work the oil into the meat to create a uniform coating.

Generously sprinkle 2 teaspoons of kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds over the meat. Press these seasonings firmly into place with your hand, then roll up the pork roast and tie it in several places using kitchen twine.

Position the pork roast on a rack, placing the rack on a plate to elevate it. Sprinkle any remaining 1 teaspoon of salt over the meat, then refrigerate it uncovered overnight to allow it to dry-age.

Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a baking dish with olive oil, then carefully place the pork roast into it. Rub the meat with an additional 2 teaspoons of olive oil.

Bake the pork roast in the preheated oven for 15 minutes, or until it is seared on the outside. Reduce the oven temperature to 250 degrees F (120 degrees C) and continue roasting until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), approximately 1 hour later.

Loosely cover the roast with foil and let it rest for 10 minutes before slicing it thinly to serve.

To accompany your dish, combine a small anchovy fillet in a bowl and stir in red pepper flakes, white wine vinegar, and Italian parsley. Serve the sauce drizzled over your pork roast.