📝 About This Recipe
Hailing from the hills of Lazio, Porchetta di Ariccia is a legendary Italian masterpiece celebrated for its contrast of crackling, glass-like skin and succulent, aromatic meat. Infused with a potent blend of fresh rosemary, garlic, and wild fennel, this roast captures the rustic soul of Roman street food. It is an extraordinary centerpiece that promises an explosion of savory herbs and melt-in-your-mouth texture in every bite.
🥗 Ingredients
The Meat
- 5 kg Whole Pork Belly (skin-on, high quality, rectangular cut)
- 1.5 kg Pork Loin (trimmed of excess fat, sized to fit inside the belly)
The Aromatic Rub
- 3 tablespoons Kosher Salt (fine sea salt also works)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1/2 cup Fresh Rosemary (finely minced)
- 10-12 pieces Garlic Cloves (turned into a paste or very finely minced)
- 2 tablespoons Wild Fennel Pollen (essential for the Ariccia flavor profile)
- 1 tablespoon Dried Toasted Fennel Seeds (crushed)
- 1 teaspoon Red Chili Flakes (optional, for a subtle heat)
For Roasting & Finishing
- 1 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 2 tablespoons Extra Virgin Olive Oil (to rub on the skin)
👨🍳 Instructions
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1
Lay the pork belly skin-side down on a large clean work surface. Use a sharp knife to score the flesh in a 1-inch diamond pattern, being careful not to cut through to the skin.
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2
In a small bowl, combine the salt, cracked pepper, minced rosemary, garlic paste, fennel pollen, crushed fennel seeds, and chili flakes to create a thick aromatic rub.
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3
Generously rub the spice mixture into the scored meat of the belly, ensuring the herbs penetrate the crevices. Season the pork loin separately with a portion of the rub.
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4
Place the pork loin in the center of the belly. Roll the belly tightly around the loin so the skin completely encases the meat with no overlapping meat exposed.
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5
Using butcher's twine, tie the roast firmly at 1-inch intervals. The tighter the tie, the more uniform the cooking and the better the shape.
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6
Use a sharp skewer or a needle to prick the skin hundreds of times all over. This allows the fat to render out, which is the secret to a glass-like crackling. Do not skip this step!
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7
Wipe the skin dry and rub with a little salt and olive oil. Place the roast on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours to air-dry the skin.
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8
Preheat your oven to 150°C (300°F). Remove the porchetta from the fridge and let it sit at room temperature for 1 hour before roasting.
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9
Pour the white wine into the bottom of the roasting pan (under the rack). Roast for approximately 3.5 to 4 hours, or until the internal temperature reaches 70°C (160°F).
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10
Increase the oven temperature to 230°C (450°F). Roast for an additional 20-30 minutes, rotating occasionally, until the skin is puffed, golden brown, and incredibly crispy.
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11
Remove the porchetta from the oven and let it rest for at least 30-45 minutes. This is crucial for the juices to redistribute and the skin to set.
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12
Slice using a serrated knife to saw through the crackling without crushing the tender meat inside. Serve warm or at room temperature.
💡 Chef's Tips
Always use wild fennel pollen for the most authentic Ariccia flavor; standard fennel seeds are good, but pollen is transformative. Ensure the skin is bone-dry before it goes into the oven; moisture is the enemy of a good crackling. Don't be afraid of the salt; a large roast needs significant seasoning to flavor the interior meat. If the skin isn't crisping evenly, use the broiler for the last few minutes, but watch it like a hawk to prevent burning. Save any rendered fat (lard) in the pan for roasting potatoes later—it's liquid gold.
🍽️ Serving Suggestions
Serve thick slices inside a crusty Rosetta roll or Ciabatta for the ultimate Italian street food experience. Pair with a crisp, acidic white wine like Frascati Superiore to cut through the richness of the pork. Accompany with a side of sautéed broccoli rabe (cime di rapa) with garlic and chili. A simple salad of arugula and shaved fennel with a lemon vinaigrette provides a refreshing contrast. Serve at room temperature as part of an antipasto platter with olives and aged Pecorino Romano.