If you have ever dreamed of slicing into a perfect roast with crackling skin and layers of tender, herb-infused pork, then this Porchetta Recipe will quickly become your new favorite. This classic Italian dish balances the rich flavors of pork belly and pork loin, enveloped in fragrant herbs and spices, achieving a crispy outer skin that melts in your mouth with every bite. Whether you’re planning a special dinner or simply want to impress friends with a show-stopping centerpiece, this Porchetta Recipe delivers rustic charm and unforgettable taste every time.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step toward mastering this Porchetta Recipe. Each item plays a crucial role in building the layers of flavor and texture that make this dish so spectacular.
- 4 to 5 lb boneless pork belly (skin on, patted dry): The rich fat and crispy skin create the perfect crispy crackling that defines porchetta.
- 2 to 3 lb pork loin (trimmed): Adds a lean, tender core that balances the pork belly’s richness.
- 1 tablespoon fennel seeds: Brings a subtle anise-like aroma that is classic in Italian pork dishes.
- 1 tablespoon black pepper: Provides gentle heat and depth to the seasoning paste.
- 1 tablespoon kosher salt: Essential for seasoning and helping to dry out the skin for ultimate crispiness.
- 1 tablespoon fresh rosemary (finely chopped): Adds earthy and piney notes for an herbaceous punch.
- 1 tablespoon fresh thyme leaves: Complement rosemary with delicate floral undertones.
- 6 cloves garlic (minced): Infuses robust pungency that permeates the pork.
- 1 tablespoon lemon zest: Lifts the savory flavors with bright citrus brightness.
- 2 teaspoons red pepper flakes (optional): Adds a slow-building kick for those who love a little heat.
- 2 tablespoons olive oil: Helps bind the rub ingredients together and moisturizes the pork.
- Butcher’s twine for tying: Keeps the roll tightly bound for even cooking and beautiful slices.
How to Make Porchetta Recipe
Step 1: Preparing the Pork Belly and Loin
Start by laying your pork belly flat on a cutting board, skin side down. Using a sharp knife, score the meat surface lightly; this helps the seasoning penetrate deeper and enhances texture. Then, prepare your aromatic paste by combining fennel seeds, black pepper, kosher salt, rosemary, thyme, minced garlic, lemon zest, red pepper flakes if using, and olive oil. Blend until it forms a thick, fragrant paste that will coat the meat beautifully.
Step 2: Seasoning and Rolling
Rub the herb and spice paste evenly over the exposed pork belly. Place the trimmed pork loin lengthwise in the center of this seasoned belly. Now, the fun part: roll the belly snugly around the loin, creating a tight spiral. Secure your roll by tying butcher’s twine at about 1-inch intervals, ensuring nothing unravels during the roasting process. This step is key to achieving uniform cooking and neat slices.
Step 3: Drying Out the Skin
Refrigerate the rolled porchetta uncovered for at least 8 hours or overnight. This drying time is essential as it helps the pork skin dehydrate slightly, setting you up for that signature, mouthwatering crispy crackling everyone raves about.
Step 4: Roasting to Perfection
When ready to roast, preheat your oven to 450°F. Place the porchetta on a rack in a roasting pan, allowing hot air to circulate all around. Roast the porchetta for 35 to 40 minutes until the skin starts to blister and crisp. Then, reduce the oven temperature to 325°F and continue roasting for another 2 to 2.5 hours, allowing the flavors to meld and the pork loin to cook fully to an internal temperature of 145°F. Let the roast rest for 20 minutes before slicing to lock in juices.
How to Serve Porchetta Recipe
Garnishes
For garnishes, think fresh and simple. A sprinkle of chopped parsley or additional fresh rosemary can add a touch of vibrant green and a boost of fresh herb aroma. Lemon wedges on the side are fantastic to squeeze over each slice, balancing the fat with zesty brightness and enhancing flavor.
Side Dishes
Porchetta pairs wonderfully with rustic Italian sides like roasted potatoes, sautéed greens such as spinach or kale, and a crisp fennel salad. The potatoes soak up any meat juices, the greens add freshness, and the salad’s crunch creates a delightful contrast to the tender pork.
Creative Ways to Present
Why not turn this Porchetta Recipe into a festive sandwich? Slice it thin, pile it onto crusty bread with a smear of grainy mustard and pickled vegetables for a flavorful lunch or casual dinner. Alternatively, serve it family-style with a large carving board surrounded by seasonal roasted vegetables for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover porchetta keeps well in an airtight container in the refrigerator for up to 3 days. Keeping it chilled quickly after serving helps preserve its flavor and texture so you can enjoy delicious slices without waste.
Freezing
If you want to freeze your porchetta, make sure it’s wrapped tightly in foil and then placed in a freezer bag to avoid freezer burn. Frozen porchetta will maintain quality for up to 2 months. Defrost in the refrigerator overnight before reheating.
Reheating
For the best results when reheating, slice the porchetta and warm it gently in a skillet over medium heat to re-crisp the skin and warm the meat evenly. Alternatively, you can reheat slices in the oven at 325°F wrapped in foil to prevent drying out.
FAQs
What cut of pork is best for porchetta?
The best cut is a combination of pork belly with the skin on for that crispy crackling, and pork loin for the tender, lean center. Using both creates a beautiful balance of flavors and textures.
Can I prepare porchetta without fennel seeds?
Fennel seeds add the classic aromatic flavor important to the traditional Porchetta Recipe, but if unavailable, you can substitute with a mix of anise or mild licorice-flavored spices to maintain the signature taste.
How do I make sure the skin gets crispy?
Patting the skin dry, scoring it, salting it well, and refrigerating uncovered overnight are all key steps. High heat at the beginning of roasting also helps the skin blister and achieve a perfect crunch.
Is porchetta gluten-free?
Yes, this Porchetta Recipe is naturally gluten-free as it contains no wheat-based ingredients. Always double-check seasoning mixes if using store-bought spices to ensure they contain no hidden gluten.
What wine pairs well with porchetta?
A medium-bodied red wine like Chianti or Sangiovese complements the rich pork beautifully, with enough acidity to cut through the fat and enhance the herbaceous notes.
Final Thoughts
This Porchetta Recipe is truly a celebration of flavor, texture, and tradition. The magic of tender pork loin wrapped in herb-rubbed, crispy-skinned belly will become a highlight of your cooking repertoire. I encourage you to give this recipe a try—whether for a festive meal or a special family dinner, porchetta is sure to impress and delight every palate.
Print
Porchetta Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes (plus overnight chilling)
- Yield: 8–10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Description
Porchetta is a classic Italian roast pork dish featuring a boneless pork belly wrapped around a tender pork loin, seasoned with aromatic herbs, fennel seeds, garlic, and lemon zest. The pork is rolled tightly, tied with butcher’s twine, and slow-roasted to achieve a crispy skin and juicy, flavorful meat. This recipe serves 8 to 10 and is perfect for festive gatherings or a special family meal.
Ingredients
Main Ingredients
- 1 (4 to 5 lb) boneless pork belly (skin on, patted dry)
- 1 (2 to 3 lb) pork loin (trimmed)
Seasoning Paste
- 1 tablespoon fennel seeds
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme leaves
- 6 cloves garlic (minced)
- 1 tablespoon lemon zest
- 2 teaspoons red pepper flakes (optional)
- 2 tablespoons olive oil
Additional
- Butcher’s twine for tying
Instructions
- Prepare Pork Belly: Lay the pork belly flat on a cutting board with the skin side down and lightly score the meat with a knife to help the seasoning penetrate.
- Make Seasoning Paste: In a small bowl, combine fennel seeds, black pepper, kosher salt, fresh rosemary, thyme leaves, minced garlic, lemon zest, red pepper flakes (if using), and olive oil, mixing well to form a flavorful paste.
- Season Pork Belly: Rub the seasoning paste evenly over the entire surface of the pork belly to ensure all the meat is well-flavored.
- Roll Porchetta: Place the trimmed pork loin lengthwise in the center of the pork belly, then tightly roll the belly around the loin, making sure to keep it firm and even.
- Secure with Twine: Tie the rolled porchetta with butcher’s twine at 1-inch intervals to keep the roll intact during cooking.
- Refrigerate to Dry Skin: Place the tied porchetta on a tray and refrigerate uncovered for at least 8 hours or overnight to dry out the skin, which helps achieve a crispy crust.
- Preheat Oven: When ready to cook, preheat your oven to 450°F (232°C).
- Roast Initially: Place the porchetta on a rack in a roasting pan and roast at 450°F for 35 to 40 minutes until the skin starts to crisp and blister.
- Slow Roast: Reduce the oven temperature to 325°F (163°C) and continue roasting for an additional 2 to 2.5 hours, or until the internal temperature of the pork loin reaches 145°F (63°C) for safe consumption.
- Rest the Meat: Remove the porchetta from the oven and let it rest for 20 minutes to allow juices to redistribute before slicing.
Notes
- You can ask your butcher to butterfly and prep the pork belly for easier rolling.
- For extra crispy skin, turn on the broiler for the last 5 minutes of cooking, watching carefully to avoid burning.
