Why you’ll love this porchetta
It might seem complicated to make, but it’s actually a pretty simple when you break it down. The simple seasoning mixture makes this recipe less intimidating that other versions of porchetta that are stuff with fruit and other ingredients.
Wrapping with the pork belly keeps the pork loin juicy and moist while it’s cooking and adds a richness to the roast that makes it unbelievably good.
Porchetta is a show-stopping main course. It’s a great option for a holiday meal or for when you want to impress guests.
It can be assembled in advance to make day-of prep easier than ever. In fact, doing it ahead of time only increases the flavor by allowing the seasoning and salt to really penetrate the meat.
→ If you like this recipe, you should try these: roasted corned beef / grilled turkey breast / grilled rosemary lamb chops
Frequently asked questions
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
Porchetta
Ingredients
For the herb mixture:
- 8 cloves garlic, minced (about 4 teaspoons)
- 1 large 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
Instructions
- 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.
- Assemble the porchetta. 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 use the remaining salt & black pepper to season the outside of the porchetta.
- 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 cook for about 1 ½ – 2 hours, or until the internal temperature of the pork loin reaches 160˚F. The timing will depend on the size of your porchetta.If needed, increase the oven to 500˚F and roast until the skin is 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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