📝 About This Recipe
Originating from the hills of Ariccia, Italy, this Porchetta is a masterclass in culinary contrast: ultra-crispy, blistered skin giving way to succulent, herb-infused meat. By rolling a lean pork loin inside a fatty pork belly, we create a self-basting roast that remains incredibly moist during its long stay in the oven. The aromatic heart of garlic, toasted fennel, and citrus zest perfumes the entire kitchen, making it the ultimate centerpiece for a festive gathering.
🥗 Ingredients
The Meat
- 8-10 pounds Pork Belly (skin-on, center-cut, rectangular shape)
- 3-4 pounds Pork Loin (trimmed of excess silver skin, sized to fit inside the belly)
Aromatic Rub
- 3 tablespoons Fennel Seeds (toasted and coarsely ground)
- 1/4 cups Fresh Rosemary (finely minced)
- 2 tablespoons Fresh Sage (finely minced)
- 8-10 Garlic Cloves (grated or turned into a paste)
- 1 tablespoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Orange Zest (from about 2 large oranges)
- 2 tablespoons Black Peppercorns (toasted and cracked)
- 4 tablespoons Kosher Salt (divided use)
Roasting Essentials
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 teaspoon Baking Soda (optional, for the skin rub)
👨🍳 Instructions
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1
Place the pork belly skin-side down on a large cutting board. Using a sharp knife or a meat tenderizer with needles, prick the skin of the belly hundreds of times without piercing through to the meat; this allows the fat to render and creates better crackling.
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2
Flip the belly meat-side up. Score the meat in a 1-inch diamond pattern, about 1/2 inch deep. This helps the seasoning penetrate the thick fat layer.
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3
In a small bowl, combine the garlic paste, toasted fennel seeds, rosemary, sage, chili flakes, orange zest, cracked pepper, and 3 tablespoons of kosher salt. Mix into a thick, fragrant paste.
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4
Rub two-thirds of the aromatic paste evenly over the scored meat side of the pork belly, ensuring you get it into the crevices.
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5
Season the pork loin generously with the remaining salt and the rest of the herb paste. Place the loin in the center of the belly.
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6
Roll the belly tightly around the loin until the edges meet. If there is excess belly, trim it so the edges just overlap. Secure the roll every inch with high-heat butcher's twine, tying it as tightly as possible.
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7
Wipe the exterior skin completely dry with paper towels. Rub the remaining 1 tablespoon of salt (mixed with baking soda if using) into the skin. For best results, refrigerate uncovered for 12-24 hours to air-dry the skin.
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8
Preheat your oven to 275°F (135°C). Place the porchetta on a wire rack set inside a large roasting pan.
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9
Pour the white wine into the bottom of the roasting pan (avoiding the meat). Roast for 3.5 to 4 hours, or until the internal temperature reaches 145°F (63°C).
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10
Increase the oven temperature to 450°F (230°C). Roast for another 20-30 minutes, rotating the pan every 10 minutes, until the skin is bronzed, blistered, and shatters when tapped with a knife.
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11
Remove from the oven and let the roast rest for at least 30 minutes. This is crucial for the juices to redistribute and the skin to set.
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12
Snip the twine carefully. Use a serrated knife to saw through the crackling, then a sharp carving knife to slice the meat into 1-inch thick rounds.
💡 Chef's Tips
Always toast your fennel seeds and peppercorns in a dry pan before grinding; it unlocks essential oils that define the Porchetta flavor. If the skin isn't crisping evenly in the final stage, use a handheld kitchen torch to target the pale spots. Don't skip the air-drying step in the fridge; moisture is the enemy of a perfect crackling. Make sure the meat is at room temperature for 1 hour before it hits the oven to ensure even cooking. Save any rendered fat (lard) from the pan to roast potatoes the next day.
🍽️ Serving Suggestions
Serve thick slices on crusty ciabatta rolls with a dollop of salsa verde for a classic Italian street food experience. Pair with a bold, acidic red wine like Chianti Classico to cut through the rich fat. Accompany with sautéed broccoli rabe or garlicky kale to provide a bitter contrast to the savory pork. Serve alongside creamy polenta or roasted root vegetables to soak up the herb-infused juices. A side of salsa verde (parsley, capers, anchovies, lemon) provides a bright, acidic lift.