Description
Porchetta is a classic Italian roast pork dish featuring a succulent pork loin wrapped in herb-infused pork belly with crispy, crackling skin. Slow-roasted to perfection, this flavorful centerpiece is ideal for festive meals or hearty sandwiches.
Ingredients
Scale
Meat
- 1 pork belly with skin on (about 4–5 pounds)
- 1 pork loin (about 2 pounds)
Seasonings & Aromatics
- Kosher salt, to taste
- Black pepper, to taste
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fennel seeds, crushed
- Zest of 1 lemon
- 2 tbsp olive oil
Other
- Butcher’s twine, for tying
Instructions
- Prepare the pork belly: Lay the pork belly skin-side down on a large work surface. Lightly score the meat if needed to help seasoning penetrate. Season generously with kosher salt and black pepper all over the meat side.
- Make the herb paste: In a bowl, combine minced garlic, finely chopped rosemary, sage, thyme, crushed fennel seeds, lemon zest, and olive oil. Stir to form a fragrant herb paste.
- Apply herb mixture: Rub the prepared herb paste evenly onto the pork belly meat side, ensuring full coverage for maximum flavor.
- Assemble the porchetta: Place the pork loin along one long edge of the seasoned pork belly. Roll the pork belly tightly around the loin with the skin on the exterior, forming a cylindrical log.
- Tie securely: Use butcher’s twine to tie the roll at regular intervals, ensuring the porchetta maintains its shape during cooking.
- Dry the skin overnight: Transfer the tied porchetta to a roasting pan and leave uncovered in the refrigerator overnight. This step is crucial for drying the skin to achieve crispy crackling.
- Bring to room temperature: Remove the porchetta from the fridge about 1 hour before roasting to allow it to come to room temperature for even cooking.
- Roast at high heat: Preheat the oven to 450°F (232°C). Roast the porchetta at this high temperature for about 20-30 minutes to crisp and brown the skin.
- Reduce heat and continue roasting: Lower the oven temperature to 300°F (149°C) and roast for an additional 2.5 to 3 hours, or until the pork is tender and internal temperature reaches 145°F (63°C) for safe doneness.
- Rest and serve: Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing. Serve thinly sliced with roasted potatoes or crusty bread.
Notes
- Drying the skin uncovered overnight is essential to achieve the signature crispy crackling.
- Serve porchetta sliced thin with roasted potatoes or crusty bread for a classic meal.
- Leftovers make delicious sandwiches and store well refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
