Porchetta Recipe

This classic Italian porchetta is a flavorful roast featuring a pork belly wrapped around a seasoned pork loin, with a crispy crackling exterior and aromatic herb stuffing.

Ingredients

For the Porchetta:

• 4-5 lb (1.8-2.3kg) pork belly, boneless
• 2 lb (900g) pork loin, boneless
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fennel seeds, toasted and crushed
• 1 tablespoon black peppercorns, crushed
• 2 teaspoons sea salt
• 1 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons olive oil

For Roasting:

• 1 teaspoon salt (for the skin)
• 1/2 cup (120ml) white wine or chicken broth (for the pan)

Equipment

• Kitchen twine
• Sharp knife
• Roasting pan with rack
• Meat thermometer
• Mixing bowl

Instructions

Step 1: Prepare the Pork

1. Lay the pork belly skin-side down on a clean surface. Score the meat side in a crosshatch pattern, about 1/2-inch deep.
2. Place the pork loin in the center of the belly. Trim if needed to fit snugly.
3. In a bowl, mix garlic, rosemary, thyme, fennel seeds, crushed peppercorns, sea salt, red pepper flakes (if using), and olive oil to form a paste.
4. Rub the paste generously over the pork loin and the meat side of the belly. Roll the belly tightly around the loin, skin-side out.

Step 2: Tie the Roast

1. Using kitchen twine, tie the roll every 1-2 inches to secure the shape. Ensure the skin is taut.
2. Pat the skin dry with paper towels. Rub with the additional teaspoon of salt to help crisp the crackling.

Step 3: Rest and Preheat

1. Wrap the porchetta in plastic wrap and refrigerate overnight (or at least 6 hours) to let the flavors meld.
2. Remove from the fridge 1-2 hours before cooking. Preheat oven to 450°F (230°C).

Step 4: Roast the Porchetta

1. Place the porchetta on a rack in a roasting pan, skin-side up. Pour wine or broth into the pan.
2. Roast at 450°F for 30 minutes to crisp the skin, then reduce to 325°F (165°C). Cook for 2.5-3 hours, until the internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well-done.
3. If the skin isn’t crispy, increase the oven to 450°F for the last 15-20 minutes.

Step 5: Rest and Serve

1. Remove from the oven, tent with foil, and rest for 20-30 minutes.
2. Slice into thick pieces and serve warm, with pan juices spooned over if desired.

Cooking Tips

• Crackling: Dry the skin thoroughly and use salt to draw out moisture for extra crispiness.
• Herbs: Adjust herb quantities to taste; fresh is best, but dried can substitute (use half the amount).
• Make Ahead: Prepare and tie the day before for deeper flavor.
• Storage: Refrigerate leftovers for up to 4 days or freeze for 2 months. Reheat gently to preserve texture.

Nutritional Information (Per Serving, Approximate)

• Calories: 500
• Protein: 35g
• Fat: 38g
• Carbohydrates: 1g
• Fiber: 0g
• Sodium: 600mg

Serving Suggestions

Pair with roasted potatoes, sautéed greens, or a fresh salad. Serve with mustard or a tangy sauce for contrast.

Fun Fact

Porchetta originated in central Italy, traditionally roasted over a spit for festivals, but this oven method brings the tradition home!