Kitchen Recipe Collection
Italian Porchetta (Roast Pork)
A show-stopping roast. Pork belly wrapped around pork loin, heavily seasoned with garlic, fennel, and rosemary, slow-roasted until the meat is melting and the skin is crackling like glass.
- Prep
- 45 min
- Cook
- 180 min
- Total
- 225 min
- Servings
- 10
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- pork belly (skin-on, rectangular piece)
- pork loin (trimmed to fit inside the belly)
- garlic (minced)
- wild fennel pollen (or toasted fennel seeds)
- fresh rosemary (finely chopped)
- black pepper (coarsely ground)
- coarse sea salt
- white wine (for basting)
Equipment
- Butcher's twine
- Roasting pan with wire rack
- Meat thermometer
- Sharp knife or scalpel
Instructions
- 1
Score the Skin
Using a very sharp knife, score the tough pork belly skin in a diamond pattern, taking care to cut into the fat but not into the meat.
- 2
Prepare the Spice Rub
Mix generous amounts of minced garlic, chopped rosemary, crushed fennel seeds (or pollen), black pepper, and coarse salt.
- 3
Season the Meat
Lay the pork belly skin-side down. Rub the spice mixture aggressively into the meat. Season the pork loin similarly.
- 4
Assemble and Roll
Place the seasoned pork loin in the center of the pork belly. Roll the belly tightly around the loin to form a neat cylinder, skin facing outwards.
- 5
Tie the Roast
Tie the roast tightly with butcher's twine at 1-inch intervals to ensure it cooks evenly and holds its shape.
- 6
Dry the Skin
Rub the scored skin with coarse salt. Leave it uncovered in the fridge overnight. Drying the skin is the absolute secret to achieving the perfect crackling.
- 7
Slow Roast
Preheat oven to 325°F (165°C). Place the porchetta on a wire rack in a roasting pan. Roast for 2.5 to 3 hours until internal temperature reaches 150°F (65°C).
- 8
Baste
Occasionally baste the meat (not the skin) with white wine or pan juices.
- 9
The Crackling Finish
Turn the oven up to 450°F (230°C). Roast for another 20-30 minutes until the skin puffs up, blisters, and becomes hard like glass. Watch carefully so it doesn't burn.
- 10
Rest and Carve
Let the roast rest for at least 30 minutes before carving. Slice into thick rounds, ensuring everyone gets a piece of the crackling skin.
Cooking Tips
- Fennel pollen is the traditional signature flavor of Porchetta, but toasted and crushed fennel seeds are a perfectly acceptable substitute.
- If the skin doesn't crisp up in the oven, you can carefully use a blowtorch at the very end.
Variations
- Panino con la Porchetta: The next day, serve thin slices of cold porchetta inside a crusty bread roll—the ultimate Roman street food.
Chef's Notes & Storage
- Historically, a whole deboned pig was used, but the belly/loin combo is the practical adaptation for home cooks.
Nutrition Estimate
650 calories · 45g protein · 1g carbs · 50g fat · 0g fiber per serving
