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
Scale
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.
