Recipes › Main Course › Porchetta Italiana Recipe

Porchetta Italiana Recipe

Recipe by Pedro M. A. Neves

Porchetta Italiana is a iconic Italian roast featuring a deboned pork belly wrapped around seasoned pork shoulder, roasted until the skin crackles and the meat becomes tender and juicy. This show-stopping centerpiece combines rich, fatty belly meat with lean shoulder in a single impressive presentation that has been celebrated across central Italy for centuries.

Ingredients

• 2 kg (4.4 lbs) boneless pork shoulder, cut into 3 large chunks
• 1.5 kg (3.3 lbs) pork belly with skin, deboned and butterflied
• 30 g (2 tablespoons) kosher salt
• 15 g (1 tablespoon) black pepper
• 8 cloves garlic, minced
• 30 g (1 oz) fresh rosemary, finely chopped
• 15 g (0.5 oz) fresh sage, finely chopped
• 10 g (2 teaspoons) fennel seeds, crushed
• 5 g (1 teaspoon) dried chili flakes
• 60 ml (1/4 cup) extra virgin olive oil
• 250 ml (1 cup) dry white wine
• 500 ml (2 cups) chicken or pork stock
• 2 bay leaves
• 4 juniper berries, crushed

Instructions

1. Prepare the pork shoulder by cutting the three chunks into a log shape approximately 8 cm (3 inches) in diameter and 35 cm (14 inches) long. Season generously with half the salt and pepper.

2. In a small bowl, combine minced garlic, rosemary, sage, fennel seeds, chili flakes, and remaining salt and pepper to create an herb paste.

3. Lay the pork belly skin-side down on a clean work surface. Spread the herb paste evenly across the inner flesh, leaving 5 cm (2 inches) clear at the edges.

4. Place the seasoned pork shoulder log down the center of the pork belly. Starting from one long side, roll the belly tightly around the shoulder, creating a tight cylinder with the skin facing outward.

5. Using kitchen twine, tie the porchetta at 5 cm (2 inch) intervals along its length, creating a secure bundle. Tie 2-3 additional loops lengthwise to hold the shape firmly.

6. Score the skin in a crosshatch pattern with cuts 5 mm (1/4 inch) deep and 2 cm (0.75 inch) apart, angling the knife to cut without puncturing the meat beneath.

7. Heat olive oil in a large roasting pan over medium-high heat. Place the porchetta skin-side down and sear for 8-10 minutes until the belly side is deeply browned on all sides, turning occasionally with tongs.

8. Remove from heat and position the porchetta skin-side up. Pour wine around (not over) the meat, add bay leaves and juniper berries, then pour stock around the edges until it reaches halfway up the sides.

9. Roast uncovered in a preheated 160°C (320°F) oven for 4 hours, basting with pan juices every 45 minutes. The internal temperature should reach 75°C (167°F) at the thickest point.

10. Increase oven temperature to 200°C (400°F) and roast for a final 15-20 minutes until the skin is deeply crackling and golden. Remove from oven and rest uncovered for 15 minutes before slicing.

Substitutions

• Substitute pork shoulder with boneless pork loin for a leaner version (reduce cooking time to 2 hours 45 minutes)
• Replace fresh rosemary and sage with 20 g (4 teaspoons) of Italian seasoning if fresh herbs are unavailable
• Use beef stock instead of pork stock for a deeper, richer flavor profile
• Substitute fennel seeds with 5 g (1 teaspoon) of ground anise for a similar licorice note

Tips

• Ensure the skin is completely dry before roasting by patting with paper towels and allowing 1 hour uncovered in the refrigerator; moisture prevents crackling
• If the skin begins browning too quickly before the meat is cooked through, tent loosely with aluminum foil and reduce oven temperature to 150°C (300°F)
• The scored skin will crackle best if you pour off excess fat from the pan during roasting, leaving just a thin layer for basting

Porchetta Italiana originates from central Italy, particularly Umbria and Tuscany, where it has been a festive centerpiece for centuries. The dish reflects Italian philosophy of using the entire animal, combining fatty belly with lean shoulder to create a balanced, flavorful roast traditionally served at celebrations and markets.

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