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.


For the herb mixture:
  • 8 garlic cloves, minced (about 4 teaspoons)
  • 1 shallot, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon fennel seeds
  • 23 teaspoons orange zest
  • 23 teaspoons lemon zest
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons olive oil
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper

For the porchetta:

  • 45 pound pork belly, pounded to even thickness
  • 23 pound pork loin
  • 1 tablespoon coarse salt, divided between the loin and the belly skin


  1. In a small mixing bowl, stir the herb mixture ingredients together. Set aside.

  2. 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.

  3. 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.*

  4. Using the remaining salt, season the outside of the porchetta with the remaining salt & some black pepper.

  5. Preheat oven to 500˚F. When the oven is ready, roast the porchetta for 30 minutes.

  6. 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.

  7. If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.

  8. Remove the roast from the oven and allow it to rest for at least 10 minutes. Remove kitchen twine before slicing. 

Keywords: porchetta, porchetta roast, Italian pork roast, pork belly, pork belly roast