If you’ve been dreaming of a spectacular roast that bursts with Italian charm and irresistible flavors, this Porchetta Recipe is an absolute must-try. Picture tender, juicy pork loin wrapped in richly seasoned, crispy-skinned pork belly, infused with aromatic herbs and zesty lemon that make every bite a celebration. From the crackling crisp skin to the fragrant herb rub, this classic dish delivers layers of texture and depth that will have everyone asking for seconds. Let me walk you through the magic of creating this iconic Italian pork roast right in your own kitchen.
Ingredients You’ll Need
The beauty of this Porchetta Recipe lies in its simplicity and the way each ingredient plays its part to elevate the final dish. From aromatic herbs to spices and quality cuts of pork, these essentials bring bold flavor, texture, and that famous crispy skin that everyone loves.
- Boneless pork belly (4 to 5 pounds), skin-on, butterflied: This is the star that provides the luscious crispy skin and rich fat that keeps the meat moist.
- Pork loin (2 to 3 pounds), trimmed: A lean, tender center that contrasts beautifully with the rich belly.
- Kosher salt (1 tablespoon): Essential for seasoning and drawing out moisture to crisp the skin.
- Black pepper (2 teaspoons): Adds subtle heat and complexity to the rub.
- Fennel seeds (1 tablespoon), toasted and crushed: Infuses the pork with an anise-like aroma classic to Porchetta.
- Fresh rosemary (1 tablespoon), chopped: Brings piney notes that complement pork perfectly.
- Fresh sage (1 tablespoon), chopped: Adds earthy warmth to the herb mix.
- Garlic (6 cloves), minced: For that punch of aromatic depth everyone loves.
- Red pepper flakes (1 tablespoon, optional): A gentle kick for those who like a little heat.
- Lemon zest (from 1 lemon): Brightens the whole dish, cutting through the richness.
- Olive oil (2 tablespoons): Helps the seasoning meld and promotes an even roast.
- Butcher’s twine: Crucial for tying the Porchetta into a uniform, easy-to-cook roll.
How to Make Porchetta Recipe
Step 1: Prepare and Season the Pork Belly
Lay the pork belly skin-side down on your cutting board and carefully score the meat side in a crosshatch pattern, resisting the temptation to cut into the skin itself. This step might feel delicate, but it’s key for allowing flavors to penetrate deeply. Next, mix kosher salt, black pepper, toasted fennel seeds, rosemary, sage, garlic, optional red pepper flakes, and lemon zest, then drizzle olive oil over the pork belly. Massage this vibrant herb and spice blend evenly into the flesh, inhaling those fresh Mediterranean aromas that promise a memorable meal.
Step 2: Roll and Tie
Take your trimmed pork loin and lay it along the center of the seasoned pork belly. Now, roll the belly tightly around the loin to form a firm log, ensuring the spice rub stays nestled inside. Tie this log securely with butcher’s twine at roughly one-inch intervals — this keeps everything snug during roasting. Don’t skip tying; it helps the roast cook evenly and hold its appealing shape.
Step 3: Refrigerate to Dry the Skin
Place your tied Porchetta uncovered in the refrigerator for at least 12 hours or overnight. This drying phase is non-negotiable if you want that signature crackling skin. The cooler, dry air in the fridge pulls moisture from the skin, ensuring it crisps beautifully when roasted.
Step 4: Roast to Perfection
Remove the Porchetta from the fridge and bring it to room temperature for about an hour before cooking—this step helps it cook evenly. Preheat your oven to 450°F (230°C), set the Porchetta on a wire rack over a roasting pan to allow air circulation under, and roast for 30 minutes to kickstart the crisping process. Lower the temperature to 325°F (160°C) and continue roasting for 2 to 2.5 hours, or until the internal temperature hits 145°F (63°C). To finish, ramp your oven up to 475°F (245°C) for 10 to 15 minutes to create that unbeatable golden crackle. Let the roast rest for 20 minutes before slicing to keep juices locked in.
How to Serve Porchetta Recipe
Garnishes
To enhance the vibrant flavors of your Porchetta Recipe, sprinkle freshly chopped herbs like rosemary and sage on top after slicing. A touch of flaky sea salt intensifies the crunch, while lemon wedges on the side add a refreshing zing that cuts through the richness. These simple garnishes highlight the rustic elegance of the dish.
Side Dishes
Porchetta pairs beautifully with a variety of sides. Think crisp roasted vegetables like carrots and Brussels sprouts for an earthy balance, creamy polenta to soak up all the juices, or a bright, crunchy salad with radicchio and fennel to keep things fresh and lively. The contrast of textures and flavors makes each bite interesting and complete.
Creative Ways to Present
Feeling adventurous? Slice your Porchetta thick and serve it with crusty bread and a smear of mustard or salsa verde for a gourmet sandwich that’s perfect for lunch or casual gatherings. Alternatively, dice leftovers for a hearty pasta topping or toss cubes into a warm grain bowl with roasted vegetables. The versatility of this Porchetta Recipe means you can enjoy it in so many fun, delicious ways.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover Porchetta tightly in plastic wrap or place in an airtight container. Stored in the refrigerator, it will stay delicious for 3 to 4 days. The flavors even deepen, making it great for next-day meals or snacks.
Freezing
If you want to keep your Porchetta for longer, slice it and freeze portions in airtight containers or heavy-duty freezer bags. Properly stored, it will maintain great flavor and texture for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm slices in a skillet over medium heat to preserve the crispiness, or bake in a 350°F oven until heated through. Avoid microwaving if possible as it can soften the coveted crackling skin. Enjoy reheated Porchetta as if it were freshly cooked!
FAQs
Can I make Porchetta without pork loin?
Absolutely! If you don’t have pork loin, you can still roll and tie the pork belly alone. It will be richer and fattier but still delicious. You can also ask your butcher to prepare a larger belly or assist in assembling it.
How do I ensure the skin is crispy?
The key is drying the skin thoroughly before roasting and starting the roast at a high temperature. Refrigerating the seasoned, uncovered Porchetta overnight helps pull out moisture. Finally, finishing with a blast of high heat crisps it perfectly.
Is Porchetta gluten-free?
Yes, this traditional Porchetta Recipe is naturally gluten-free as it uses herbs, spices, and pork without any wheat-based ingredients. Just double-check any sides or condiments for gluten if you’re serving someone with allergies.
Can I prepare Porchetta in advance for a party?
Definitely! Since the Porchetta flavors deepen overnight, making it a day ahead is ideal. Roast it in the morning, then slice and serve at room temperature or gently reheat before your party starts.
What wine pairs well with Porchetta?
A medium-bodied red wine with herbal and earthy tones complements Porchetta beautifully. Think Chianti, Barbera, or a Sangiovese to balance the richness and highlight the fennel and rosemary notes.
Final Thoughts
Making this Porchetta Recipe is like inviting a slice of Italy into your home—full of mouthwatering flavors that bring people together around the table. It’s satisfying, impressive, and surprisingly manageable with just a handful of ingredients and a bit of patience. So go ahead, tie up that pork belly, savor the irresistible aroma, and enjoy the crispy, juicy reward. I promise this will become one of your favorite go-to roasts for many special dinners to come.
Print
Porchetta Recipe
- Prep Time: 30 minutes (plus overnight chilling)
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes (plus overnight)
- Yield: 10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Description
Porchetta is a classic Italian pork roast known for its crispy skin and flavorful, juicy interior. This recipe features a tender pork loin wrapped in seasoned pork belly, rubbed with a fragrant blend of herbs, fennel seeds, garlic, and lemon zest, then slow-roasted to perfection. The high-heat finish crisps the pork skin beautifully, making it an impressive main course for gatherings or a deliciously indulgent meal.
Ingredients
Meat
- 1 (4 to 5-pound) boneless pork belly, skin-on, butterflied
- 1 (2 to 3-pound) pork loin, trimmed
Seasonings
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon fennel seeds, toasted and crushed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 6 cloves garlic, minced
- 1 tablespoon red pepper flakes (optional)
- Zest of 1 lemon
Others
- 2 tablespoons olive oil
- Butcher’s twine for tying
Instructions
- Prepare the pork belly: Place the pork belly skin-side down on a large cutting board. Score the meat side in a crosshatch pattern, being careful not to cut through the skin.
- Season the pork belly: Sprinkle kosher salt, black pepper, toasted and crushed fennel seeds, chopped fresh rosemary, chopped fresh sage, minced garlic, red pepper flakes (if using), and lemon zest evenly over the meat side of the pork belly. Drizzle with olive oil and rub all the seasonings thoroughly into the surface.
- Assemble porchetta roll: Lay the trimmed pork loin in the center of the seasoned pork belly. Roll the pork belly tightly around the loin to form a compact log.
- Secure the roll: Use butcher’s twine to tie the porchetta at 1-inch intervals, ensuring it holds its shape firmly during cooking.
- Refrigerate to dry the skin: Place the tied porchetta uncovered in the refrigerator for at least 12 hours or overnight. This step dries out the pork skin to maximize crispiness during roasting.
- Bring to room temperature: Remove porchetta from the refrigerator and let it rest at room temperature for 1 hour before roasting.
- Preheat oven and start roasting: Preheat your oven to 450°F (230°C). Position the porchetta on a wire rack set over a roasting pan to allow air circulation underneath for even cooking. Roast at this high temperature for 30 minutes.
- Lower temperature and continue roasting: Reduce oven temperature to 325°F (160°C) and roast the porchetta for an additional 2 to 2.5 hours. Check that the internal temperature reaches 145°F (63°C) for safe doneness.
- Crisp the skin: Increase oven heat to 475°F (245°C) for the last 10 to 15 minutes of roasting to develop a crackling, crispy skin. Keep a close watch to prevent burning.
- Rest before slicing: Remove porchetta from oven and let it rest for 20 minutes to redistribute juices. Slice and serve warm.
Notes
- Ensure the pork skin is as dry as possible before roasting to achieve maximum crispiness.
- Leftover porchetta makes excellent sandwiches, adding versatility to your meal.
- If you don’t have a pork belly large enough to wrap around the loin, you can roll and tie the belly alone, or ask your butcher for assistance in preparing an ideal cut.
