Traditional Italian Porchetta
Prep Time
45 minutes
Cook Time
7-8 hours
Total Time
About 9 hours (including resting time)
Servings
10-12
Yield
Serves 10-12
Calories
Approximately 650 calories per serving
Traditional Italian Porchetta is a culinary celebration, a centerpiece that commands attention at any table.
This succulent pork roast is seasoned with a rich blend of herbs and spices, including rosemary, garlic, and fennel seeds, then slow-roasted to perfection.
The result is a tender, flavorful meat with a crispy, crackling skin that’s irresistibly delicious.
Originating from the heart of Italy, porchetta embodies the rustic charm and culinary richness of Italian cuisine.
Serving porchetta is a gesture of hospitality and festivity, making it a perfect choice for special occasions, family gatherings, or a sumptuous Sunday dinner.
Ingredients
- 1 whole pork belly, skin on (about 12-15 lbs)
- 1 pork loin (to fit inside the belly, about 5-7 lbs)
- For the Herb-Spice Rub:
- 1/4 cup of fresh rosemary, finely chopped
- 1/4 cup of fresh sage, finely chopped
- 2 tablespoons of fennel seeds
- 6 garlic cloves, minced
- Zest of 2 lemons
- 2 tablespoons of coarse salt
- 1 tablespoon of freshly ground black pepper
- 1/4 cup of extra-virgin olive oil
Instructions
-
- Lay the pork belly skin-side down on a work surface. If the loin is too large, trim it to fit inside the belly when rolled.
- In a bowl, combine all the ingredients for the herb-spice rub with the olive oil to form a paste.
- Rub this mixture all over the pork loin and the inside of the pork belly.
- Place the loin on the belly and carefully roll the belly around the loin, ensuring the skin wraps around the exterior.
- Tie the porchetta tightly with kitchen twine at 1-inch intervals to secure its shape.
- Score the skin in a diamond pattern, being careful not to cut into the meat.
- Roasting the Porchetta:
- Preheat the oven to 500°F (260°C).
- Place the porchetta on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and turn golden.
- Reduce the oven temperature to 300°F (150°C) and continue roasting for about 6-7 hours, or until the internal temperature reaches 160°F (71°C).
- If the skin isn’t as crispy as desired, increase the heat to 500°F (260°C) again for the last 10-15 minutes of cooking.
- Remove from the oven and let it rest for at least 30 minutes before slicing.
- Serve the porchetta sliced, ensuring each portion includes some of the crispy skin.
Tips & Tricks
- Allowing the porchetta to rest before slicing is crucial for retaining its juices and ensuring tenderness.
- For an even more aromatic flavor, let the seasoned pork rest in the refrigerator overnight before roasting.
- Serve with roasted vegetables or a simple salad to complement the rich flavors of the porchetta.
- Leftovers can be used to make delicious sandwiches the next day.
Mise en Place
Ingredients
Utensils
- Pork belly, skin on
- Pork loin
- Fresh rosemary
- Fresh sage
- Fennel seeds
- Garlic cloves
- Lemon zest
- Coarse salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Work surface
- Bowl
- Kitchen twine
- Roasting pan with rack
- Oven
- Meat thermometer
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