What I love about porchetta
Here’s what you’ll need to make porchetta
How to make porchetta
Make the herb mixture. Combine the garlic, shallots, herbs and zest – and crushed red pepper if you’re using it – in bowl. Add the olive oil and stir in the salt & pepper. Set aside.
Prep the pork belly. Start by double checking the size. If you’re pork belly isn’t quite able to wrap around the pork loin, I recommend pounding it a bit thinner until it reaches all the way around.
Then, pierce the outside (fatty side) of the pork belly with a knife. Turn it over and lightly cross hatch the inside of the pork belly before spreading the herb mixture to evenly coat the inside.
Roll the pork loin. Season the pork loin with 1/2 tablespoon of salt. Wrap the pork belly around the pork loin with the herb mixture side in. Secure tightly with kitchen twine and season the outside liberally with salt & pepper. Don’t go easy here. Trust me, you want a nice salty crust to balance the richness of the pork belly.
Roast the porchetta. Preheat the oven to 500˚F. Place the pork belly in a roasting dish and place it in the oven. Let it roast for about 30 minutes to start the crisping process.
Then, reduce the heat to 300˚F and let the it cook for about 1 1/2 – 2 hours. The timing will depend on the size of your porchetta
If your skin isn’t as crispy as you want it in the end, turn the heat back up to 500˚F and cook until it’s crispy and golden brown.
Rest before slicing. Remove the porchetta from the oven and allow it to rest for at least 10 minutes before transferring it to a cutting board to slice. Be sure to remove the kitchen twine and slice into 1/2-inch to 1-inch thick slices.
FAQs and tips for making porchetta
Porchetta is made of pork. Typically it’s a pork loin or pork roast, wrapped in a pork belly. It can also be made from just pork belly or pork shoulder that has been butterflied and rolled.
It tastes like a deliciously juicy pork roast, and traditionally boasts fennel as a main flavor. Many recipes call for sliced fennel or citrus fruit, but to make this recipe simpler, I’ve skipped those and used fennel seeds and citrus zest in my herb mixture.
Technically, pork is safe to eat at 145˚F, but you will want to cook porchetta until the internal temperature reaches at least 160˚F degrees. This helps the fats to break down and gives the pork belly time to crisp up.
Pork recipes you might also love
- Pork osso bucco
- Harissa maple glazed pork chops
- Grilled pork ribs
- Stuffed pork chops
- Rigatoni with pork ragu
More impressive main courses to try:
- Baked corned beef
- Grilled turkey breast
- Roasted spatchcocked chicken
- Marinated lamb chops
- Air fryer roast beef
Traditional Italian porchetta is a labor of love comprised of a pork loin wrapped in a pork belly – and between those is a layer of flavorful ingredients and seasonings. The porchetta, pronounced porketta, is well seasoned and roasted until it develops a beautifully golden and crispy skin.
- 8 garlic cloves, minced (about 4 teaspoons)
- 1 shallot, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh sage, minced
- 1 tablespoon fennel seeds
- 2– 3 teaspoons orange zest
- 2– 3 teaspoons lemon zest
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 2 tablespoons coarse salt
- 1 teaspoon black pepper
For the porchetta:
- 4–5 pound pork belly, pounded to even thickness
- 2 – 3 pound pork loin
- 1 tablespoon coarse salt, divided between the loin and the belly skin
In a small mixing bowl, stir the herb mixture ingredients together. Set aside.
Piece the fatty side of the pork belly all over with a knife. Turn and lightly cross hatch the inside of the pork belly. Then, evenly spread the herb mixture on the inside.
Season the pork loin with 1/2 tablespoon of coarse salt and black pepper, to taste. Wrap with the pork belly, herb mixture in, and tightly secure with kitchen twine.*
Using the remaining salt, season the outside of the porchetta with the remaining salt & some black pepper.
Preheat oven to 500˚F. When the oven is ready, roast the porchetta for 30 minutes.
Reduce the oven temperature to 300˚F and cook for 1.5 – 2 hours, or until the internal temperature of the pork loin reaches 160˚F.
If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.
Remove the roast from the oven and allow it to rest for at least 10 minutes. Remove kitchen twine before slicing.
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
- Serving Size:
- Calories: 541
- Sugar: 0.1 g
- Sodium: 1381.4 mg
- Fat: 47.1 g
- Saturated Fat: 17.1 g
- Carbohydrates: 1.5 g
- Fiber: 0.6 g
- Protein: 26 g
- Cholesterol: 116.5 mg
Keywords: porchetta, porchetta roast, Italian pork roast, pork belly, pork belly roast
Last Updated on December 1, 2021 by Melissa Belanger
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