📝 About This Recipe
Originating from the heart of Central Italy, this Porchetta is a masterclass in texture and aroma, featuring a succulent pork belly wrapped around a tender loin. The interior is perfumed with a potent blend of toasted fennel, garlic, and fresh Mediterranean herbs, while the exterior transforms into a glass-like, golden-brown crackling. It is the quintessential centerpiece for any celebration, offering a rustic yet sophisticated balance of fatty, salty, and herbaceous notes.
🥗 Ingredients
The Meat
- 5-6 pounds Pork Belly (skin-on, rectangular, silver skin removed)
- 2-3 pounds Pork Loin (trimmed to fit the length of the belly)
The Herb Rub
- 3 tablespoons Fennel Seeds (toasted and coarsely ground)
- 3 tablespoons Fresh Rosemary (finely minced)
- 2 tablespoons Fresh Sage (finely minced)
- 8-10 pieces Garlic Cloves (grated into a paste)
- 1 teaspoon Red Pepper Flakes (for a subtle heat)
- 2 tablespoons Lemon Zest (from about 2 large lemons)
- 3 tablespoons Kosher Salt (divided use)
- 1 tablespoon Black Peppercorns (coarsely cracked)
Roasting Aromatics
- 1 cup Dry White Wine (such as Pinot Grigio)
- 2 pieces Yellow Onions (thickly sliced to act as a roasting rack)
- 2 tablespoons Extra Virgin Olive Oil (for rubbing the skin)
👨🍳 Instructions
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1
Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 2 minutes), then crush them coarsely using a mortar and pestle or spice grinder.
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2
In a small bowl, combine the crushed fennel, minced rosemary, sage, garlic paste, red pepper flakes, lemon zest, black pepper, and 2 tablespoons of kosher salt to create a thick herb paste.
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3
Lay the pork belly skin-side down on a large cutting board. 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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4
Rub the herb paste generously over the entire surface of the pork belly flesh, ensuring it gets deep into the scored cuts.
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5
Season the pork loin with salt and pepper, then place it in the center of the belly. Roll the belly tightly around the loin so the edges meet or slightly overlap.
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6
Using butcher's twine, tie the roast at 1-inch intervals. Tie it as tightly as possible to ensure even cooking and a round shape.
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7
Wipe any moisture or escaped herbs off the skin. Use a sharp paring knife or clean needle to prick the skin all over (hundreds of tiny holes), which helps the fat render and creates better crackling.
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8
Rub the skin with the remaining 1 tablespoon of salt. Place the roast on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours to dry out the skin.
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9
When ready to cook, preheat your oven to 300°F (150°C). Arrange the sliced onions in a roasting pan and pour the white wine over them.
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10
Place the pork on a rack set inside the roasting pan. Rub the skin lightly with olive oil. Roast for 3.5 to 4 hours until the internal temperature reaches 145°F (63°C).
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11
Increase the oven temperature to 450°F (230°C). Roast for an additional 20-30 minutes, rotating the pan occasionally, until the skin is blistered, puffed, and deep golden brown.
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12
Remove the roast from the oven and let it rest for at least 30 minutes. This is crucial for the juices to redistribute and the crackling to set.
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13
Carefully remove the twine with kitchen shears. Slice the porchetta into thick rounds using a serrated knife to saw through the crackling without crushing the meat.
💡 Chef's Tips
Don't skip the air-drying step in the fridge; a dry skin is the only way to achieve that glass-like crunch. If the skin isn't crisping evenly during the high-heat stage, use a kitchen torch to finish small stubborn spots. Ensure the pork is at room temperature for about an hour before it goes into the oven for more even cooking. Save the rendered fat (lard) from the bottom of the pan—it is liquid gold for roasting potatoes later. When tying the roast, start from the center and work your way out to the ends to keep the filling from squeezing out.
🍽️ Serving Suggestions
Serve thick slices on crusty ciabatta rolls with a dollop of salsa verde for the ultimate Italian sandwich. Pair with roasted fingerling potatoes and sautéed broccoli rabe with plenty of garlic. A crisp, high-acidity white wine like a Verdicchio or a light-bodied red like Chianti cuts through the richness beautifully. Serve alongside a bright arugula salad with shaved fennel and lemon vinaigrette to balance the savory fats. Leftovers are incredible diced up and tossed into a carbonara or breakfast hash.