Porchetta Recipe
If you’re looking to make an unforgettable centerpiece for your next gathering, look no further than Porchetta: Italy’s legendary pork roast with its irresistible mix of crackling crispy skin, meltingly tender meat, and a soul-warming herb-fennel aroma. Crafted with love and tradition, this Porchetta draws everyone to the table with its stunning appearance and equally stunning flavor — a savory celebration that’s both rustic and refined. Whether you’re feeding family at Sunday supper or impressing guests at a festive feast, this dish sets the scene for lifelong memories and repeat requests.
Ingredients You’ll Need
Porchetta is all about taking simple, everyday ingredients and turning them into something unforgettable. Every thoughtfully chosen component brings its own note, whether it’s the earthy herbs, lively citrus, or that all-essential cut of pork belly with its perfect fat-to-meat ratio.
- Boneless pork belly, 5-6 pounds, skin on: The foundation of Porchetta; the skin crisps beautifully and the layers of fat and meat deliver flavor and tenderness.
- Kosher salt, 2 tablespoons: Essential for seasoning and helping the skin develop its mouthwatering crunch.
- Black pepper, 1 tablespoon: Adds a subtle, earthy heat that balances the richness of the pork.
- Fennel seeds, 1 tablespoon: Traditional and aromatic, they bring a distinctive, slightly sweet Italian flavor.
- Fresh rosemary, 1 tablespoon (chopped): The resinous, piney flavor of rosemary is classic in Italian roasts.
- Fresh sage, 1 tablespoon (chopped): Brings warmth and savory depth for that signature holiday vibe.
- Fresh thyme, 1 tablespoon (chopped): Adds an herbal brightness that lifts the whole dish.
- Garlic, 6 cloves (minced): Garlic infuses the roast with a deep, savory backbone—don’t skimp!
- Lemon zest, 1 tablespoon: This bright pop of citrus wakes up every bite and balances the richness.
- Red pepper flakes, 2 teaspoons (optional): For those who like a little kick, this adds gentle heat without overwhelming.
- Olive oil, 2 tablespoons: Binds the rub together and helps transfer all those bold flavors deep into the pork.
How to Make Porchetta
Step 1: Prepare the Pork Belly
Place the pork belly on a large cutting board with the skin side down. Using a sharp knife, lightly score the meat in a crosshatch pattern—this little trick is key since it helps all those wonderful seasonings soak deep into the pork for maximum flavor in every slice. Take your time here; gentle scoring is all you need, being careful not to cut through the skin.
Step 2: Make the Herb Paste
In a small bowl, combine the kosher salt, black pepper, fennel seeds, rosemary, sage, thyme, minced garlic, lemon zest, optional red pepper flakes, and olive oil. Mix until you have a thick, wildly fragrant paste—that’s your flavor bomb! The oil and herbs will transform into something you’re tempted to spread on everything.
Step 3: Season the Pork Belly
Rub the herb paste all over the meat side of the pork belly. Massage it into every nook and cranny, making sure it’s evenly coated. This step guarantees each bite of Porchetta bursts with herby, garlicky goodness, balanced with that pop of fennel and citrus.
Step 4: Roll and Tie
Carefully roll the pork belly up into a tight log, keeping the skin on the outside for that show-stopping golden crust. Using kitchen twine, tie the roast at 1-inch intervals—think of this as ensuring your Porchetta holds its beautiful shape and cooks evenly. Tidy, tight ties make for perfect slices later!
Step 5: Marinate Overnight
Wrap the rolled Porchetta snugly in plastic wrap and refrigerate for at least 12 hours—or overnight is even better. This rest allows the seasonings to deeply penetrate the meat and gives the skin time to dry out, setting you up for ultra-crispy results.
Step 6: Roast Low and Slow
When you’re ready to roast, preheat your oven to 300°F. Place the Porchetta on a rack in a roasting pan, skin side up. Slow-roast for 2 ½ to 3 hours, or until the internal temperature hits 160°F. This gentle heat ensures the pork cooks through and turns meltingly tender without drying out.
Step 7: Crisp the Skin
Increase your oven temperature to 500°F for the final 20–25 minutes. Watch as the Porchetta transforms—skin bubbling and turning a deep, golden brown. This high heat is your secret to shatteringly crisp crackling that guests will fight over!
Step 8: Rest and Slice
Resist the urge to slice right away. Let your Porchetta rest for 15–20 minutes so the juices can redistribute and every bite stays juicy. Then slice into thick rounds and listen for the chorus of crunchy crackle in every slice.
How to Serve Porchetta
Garnishes
A little flourish goes a long way. Scatter fresh sprigs of rosemary or thyme for color, or finish slices with a zippy squeeze of lemon to brighten up the rich meat. A sprinkle of flaky sea salt right before serving gives an addictive crunch, especially atop that crackling skin.
Side Dishes
Pair your Porchetta with classic Italian sides like roasted potatoes, garlicky sautéed greens, or creamy polenta. For a lighter touch, put out a crisp fennel and orange salad to echo the roast’s flavors and cleanse the palate between bites. And don’t forget crusty bread for soaking up all those savory juices!
Creative Ways to Present
Porchetta is stunning on a carving board as the centerpiece of a holiday feast, but it’s equally at home sliced into hearty sandwiches with a bit of pesto or salsa verde. Try serving it slider-style at parties, or pile thick slices on a rustic wooden board layered with roasted veggies and mustards for a striking family-style presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Porchetta, store it tightly wrapped (or in an airtight container) in the refrigerator for up to 4 days. Make sure those glorious cracklings are as dry as possible to help preserve their texture.
Freezing
Porchetta is surprisingly freezer-friendly! Freeze fully cooled slices in a single layer on a baking sheet, then transfer them to a zip-top bag or container. Kept airtight, they’ll keep for up to 2 months—perfect for those sudden sandwich cravings.
Reheating
To revive that signature crunch, reheat Porchetta slices in a hot oven (around 400°F) on a rack for about 10–15 minutes. Avoid microwaving, as it tends to sacrifice the crisp skin. If you’re in a hurry, use a dry skillet over medium heat, skin side down, to quickly crisp up each slice.
FAQs
How do I get really crispy Porchetta skin?
The secret is to dry out the skin as much as possible during the marinating stage. Pat it dry and leave the rolled Porchetta uncovered in the fridge overnight. Then, roast low and slow before blasting it with high heat at the end—the perfect crackle every time!
Can I use pork loin instead of pork belly?
Traditional Porchetta is made with pork belly for its fat and flavor, but you can experiment with a pork loin wrapped inside pork belly if you want a leaner result. Just keep in mind that the juiciness and crackling skin are best with belly.
Can I prep Porchetta ahead of time?
Absolutely! Prepping the day before actually helps the seasonings infuse the meat and dries out the skin. You can refrigerate the seasoned, rolled Porchetta overnight before roasting—ideal for stress-free entertaining.
How do I know when Porchetta is done?
A meat thermometer is your trusty friend here. Porchetta is ready when the internal temperature reaches 160°F; then, finish with a high-heat blast for crisp skin. Don’t forget to let it rest before slicing!
What’s the best way to slice and serve Porchetta?
Use a sharp serrated knife to cut thick or thin slices, depending on your preference. For show-stopping effect, serve on a platter lined with herbs, or pile slices onto fresh bread for a truly decadent sandwich.
Final Thoughts
This Porchetta recipe might just steal the show at every gathering you host. It’s surprisingly approachable and unfailingly impressive, whether you’re a seasoned chef or just love playing around in the kitchen. Gather your favorite people, follow these tips, and prepare to revel in those delicious moments—one perfectly crispy, juicy slice at a time.
Print
Porchetta Recipe
- Total Time: 4 hours (plus marinating)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Italian cuisine with this crispy and succulent porchetta recipe. A boneless pork belly is seasoned with aromatic herbs, garlic, and zesty lemon zest, then slow-roasted to perfection for a dish that is sure to impress.
Ingredients
Porchetta:
- 1 (5-6 pound) boneless pork belly
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon lemon zest
- 2 teaspoons red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Prepare the Pork Belly: Place the pork belly skin-side down on a large cutting board. Score the meat lightly in a crosshatch pattern.
- Season the Pork: Mix salt, pepper, fennel seeds, rosemary, sage, thyme, garlic, lemon zest, red pepper flakes, and olive oil into a paste. Rub the seasoning all over the meat side of the pork belly.
- Roll and Tie: Roll the belly tightly into a log, skin side out, and tie with kitchen twine. Refrigerate for at least 12 hours or overnight.
- Roast the Porchetta: Preheat oven to 300°F. Roast porchetta on a rack in a roasting pan for 2 ½ to 3 hours until internal temperature reaches 160°F.
- Crisp the Skin: Increase oven temperature to 500°F and roast for an additional 20–25 minutes until the skin is crisp and golden.
- Rest and Serve: Let the porchetta rest for 15–20 minutes before slicing and serving.
Notes
- For extra crisp skin, pat dry and leave the rolled porchetta uncovered in the fridge overnight before roasting.
- Serve sliced porchetta with crusty bread or as the centerpiece of a meal.
- Prep Time: 30 minutes (plus overnight marinating)
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 0g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg
