📝 About This Recipe
A masterpiece of Italian butchery, this Porchetta is a succulent, aromatic centerpiece that captures the soul of central Italy. We wrap a tender pork loin inside a rich, fatty pork belly, heavily seasoned with a fragrant paste of fennel, garlic, and citrus zest. The result is a stunning contrast of textures: glass-like, golden crackling on the outside and melt-in-your-mouth, herb-infused meat on the inside.
🥗 Ingredients
The Meat
- 8-10 pounds Pork Belly (skin-on, rectangular, bones removed)
- 3-4 pounds Pork Loin (trimmed of excess silver skin, sized to fit the width of the belly)
The Aromatics
- 3 tablespoons Fennel Seeds (toasted and coarsely ground)
- 3 tablespoons Fresh Rosemary (finely chopped)
- 2 tablespoons Fresh Sage (finely chopped)
- 8-10 pieces Garlic Cloves (minced into a paste)
- 1 tablespoon Red Chili Flakes (adjust to heat preference)
- 2 tablespoons Lemon Zest (from approximately 2 large lemons)
- 3 tablespoons Kosher Salt (plus more for the skin)
- 2 tablespoons Black Peppercorns (toasted and coarsely ground)
For Roasting
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 tablespoons Extra Virgin Olive Oil (to rub the skin)
👨🍳 Instructions
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1
Place the pork belly skin-side down on a large cutting board. 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 fennel seeds, rosemary, sage, garlic, chili flakes, lemon zest, salt, and pepper to create a thick aromatic paste.
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3
Rub two-thirds of the spice paste deeply into the scored flesh of the pork belly. Ensure every crevice is filled with flavor.
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4
Rub the remaining spice paste over the pork loin. Place the loin in the center of the belly. Roll the belly tightly around the loin so the edges meet (or slightly overlap).
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5
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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6
Pat the skin completely dry with paper towels. Using a sharp skewer or a Jaccard tenderizer, prick the skin hundreds of times all over, avoiding deep punctures into the meat. This allows fat to escape and create bubbles in the crackling.
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7
Salt the skin generously and place the roast on a wire rack over a baking sheet. Refrigerate uncovered for at least 12-24 hours. This air-drying process is crucial for crispy skin.
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8
Preheat your oven to 300°F (150°C). Wipe any moisture or excess salt off the skin and rub lightly with olive oil.
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9
Place the roast on a rack in a roasting pan. Pour the white wine into the bottom of the 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 500°F (260°C). Roast for another 20-30 minutes, rotating the pan occasionally, until the skin is bronzed, blistered, and crisp like glass.
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11
Remove from the oven and let the roast rest for at least 30 minutes. This allows the juices to redistribute and the crackling to set.
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12
Carefully remove the twine with kitchen shears. Slice 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; moisture is the enemy of crispy skin. When pricking the skin, try not to pierce the meat, as escaping juices can make the skin soggy. Use a serrated bread knife to slice the finished porchetta; it handles the hard crackling much better than a smooth blade. If the skin isn't crisping evenly in the final high-heat stage, protect dark spots with small pieces of foil. Save the rendered pork fat (lard) from the roasting pan for roasting potatoes later.
🍽️ Serving Suggestions
Serve thick slices on crusty ciabatta rolls with a dollop of salsa verde. Pair with a bold Italian red wine like a Sagrantino di Montefalco or a Chianti Classico. Accompany with sautéed broccoli rabe with garlic and lemon. Serve alongside creamy polenta or roasted fingerling potatoes to soak up the juices. A simple arugula salad with shaved parmesan provides a fresh, peppery contrast to the rich pork.