Description
Porchetta is a delicious Italian pork roast with crispy skin, juicy meat, and bold herb-garlic flavor. This recipe is perfect for holidays or an epic weekend dinner.
Ingredients
Units
Scale
- 5–6 lb pork belly, skin on, boneless
- 2–3 lb pork loin (optional)
- 10 cloves garlic
- 1 tablespoon fennel seeds, toasted
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Zest of 1 orange
- 1 tablespoon kosher salt, plus more for skin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- Butcher’s twine (for tying)
Instructions
- Prepare the Pork: Lay pork belly skin-side down. If using a loin, place it in the center. Butterfly loin if needed. Pat everything dry with paper towels.
- Make the Herb Paste: In a food processor, blend garlic, fennel, rosemary, thyme, orange zest, red pepper flakes, salt, pepper, and olive oil into a coarse paste.
- Season and Roll: Rub the paste over the meat side of the belly and the loin. Roll tightly into a log, skin side out. Tie with butcher’s twine every 1.5 inches. Score the skin lightly.
- Roast Low and Slow: Preheat oven to 300°F (150°C). Place porchetta on a rack in a roasting pan. Roast for 3 hours, basting occasionally.
- Finish with High Heat: Increase oven to 500°F (260°C). Roast 20–30 minutes more, until skin is puffed and golden. Rest 20 minutes before slicing.
Notes
- Let the pork sit uncovered overnight in the fridge for extra-crispy skin.
- A meat thermometer should read 145–150°F at the center.
- Use toasted fennel seeds for richer flavor.
- Reheat leftovers in a hot oven to crisp the skin again.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 650
- Sodium: 900mg
- Fat: 52g
- Carbohydrates: 2g
- Protein: 38g