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
Scale
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.
