📝 About This Recipe
This exquisite take on the Italian classic transforms a heritage pork belly into a melt-in-your-mouth masterpiece through a dual-method approach of slow-braising and high-heat roasting. Infused with a fragrant paste of toasted fennel, rosemary, and garlic, the meat becomes incredibly tender while the skin renders into a golden, glass-like crackling. It is a celebratory centerpiece that captures the rustic soul of Central Italy with a refined, chef-driven technique.
🥗 Ingredients
The Pork
- 5-6 pounds Pork Belly (skin-on, center-cut, rectangular shape)
- 2 tablespoons Kosher Salt (plus more for the skin)
- 1/2 teaspoon Baking Soda (to help crisp the skin)
The Aromatics Paste
- 2 tablespoons Fennel Seeds (toasted and coarsely ground)
- 3 tablespoons Fresh Rosemary (finely minced)
- 2 tablespoons Fresh Sage (finely minced)
- 8 Garlic Cloves (grated or turned into a paste)
- 1 teaspoon Red Pepper Flakes (for a subtle heat)
- 1 tablespoon Black Peppercorns (toasted and cracked)
- 2 tablespoons Lemon Zest (from 2 organic lemons)
The Braising Liquid
- 1.5 cups Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 cups Whole Milk (adds richness and tenderizes the meat)
- 1 cup Chicken Stock (low sodium)
- 4 Shallots (halved)
- 3 Bay Leaves (fresh preferred)
👨🍳 Instructions
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1
Place the pork belly skin-side up on a cutting board. Using a sharp paring knife or a clean needle tool, prick the skin hundreds of times, being careful not to pierce through to the meat. This allows fat to escape and ensures maximum crispness.
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2
Flip the belly over. Score the meat in a 1-inch diamond pattern, about 1/2 inch deep. Generously season the meat side with the kosher salt.
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3
In a small bowl, combine the ground fennel seeds, rosemary, sage, garlic, red pepper flakes, black pepper, and lemon zest. Rub this paste vigorously into the scored meat, ensuring it gets into all the crevices.
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4
Roll the pork belly into a tight cylinder with the skin on the outside. Tie the roast tightly with butcher's twine at 1-inch intervals. Wipe any moisture or stray herbs off the skin.
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5
Mix a pinch of salt with the baking soda and rub it over the skin. For best results, let the roast sit uncovered in the refrigerator for at least 6 hours (or overnight) to dry out the skin.
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6
Preheat your oven to 300°F (150°C). Place the shallots and bay leaves in a deep roasting pan or a large Dutch oven.
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7
Place the pork roast on top of the shallots. Carefully pour the white wine, milk, and chicken stock into the bottom of the pan. The liquid should reach about 1/3 of the way up the sides of the pork, but must NOT touch the skin.
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8
Place the pan in the oven, uncovered. Braise for 3.5 to 4 hours. Check occasionally; if the liquid reduces too much, add a splash more stock. The meat should be tender enough to yield to a fork.
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9
Remove the pan from the oven. Increase the oven temperature to 450°F (230°C). Carefully lift the pork onto a clean wire rack set over a rimmed baking sheet.
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10
Pat the skin dry one last time. Roast for 20-30 minutes, rotating the pan every 10 minutes, until the skin is puffed, blistered, and deep golden brown.
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11
While the pork finishes, strain the braising liquid into a saucepan. Skim off the excess fat and simmer until reduced by half to create a silky jus.
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12
Remove the porchetta from the oven and let it rest for at least 20 minutes before carving. This is crucial for the juices to redistribute and the crackling to set.
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13
Snip the twine and slice into thick rounds using a serrated bread knife to prevent shattering the skin. Serve with the reduced braising jus.
💡 Chef's Tips
Don't skip the overnight air-dry in the fridge; moisture is the enemy of crispy skin. When pouring the braising liquid into the pan, use a funnel or pour very slowly to ensure no liquid splashes onto the pork skin. If the skin is browning unevenly during the high-heat stage, protect dark spots with small pieces of aluminum foil. Use a serrated knife to slice the porchetta; the 'sawing' motion keeps the crackling attached to the meat for the perfect bite.
🍽️ Serving Suggestions
Serve alongside creamy polenta or roasted fingerling potatoes to soak up the herb-infused jus. A side of bitter greens, like sautéed rabe or a bright arugula salad, cuts through the rich fat beautifully. Pair with a high-acid Italian red wine like a Chianti Classico or a bold Barbera d'Alba. Leftovers make the ultimate sandwich on a ciabatta roll with salsa verde and extra crackling.