Porchetta Recipe
Porchetta is a traditional Italian roasted pork dish featuring a deboned whole pig or pork belly rolled with herbs, garlic, and fennel, then roasted until the skin crackles. This show-stopping centerpiece delivers succulent, herb-infused meat beneath a gloriously crispy exterior. Perfect for special occasions and serving a crowd.
Ingredients
- 1 whole pork belly with skin (5-6 kg / 11-13 lbs)
- 60 ml (1/4 cup) olive oil
- 45 g (3 tbsp) kosher salt
- 15 g (1 tbsp) black pepper
- 30 g (2 tbsp) fennel seeds
- 20 g (4 tsp) dried rosemary
- 15 g (3 tsp) dried sage
- 6 cloves garlic, minced
- 10 g (2 tsp) red pepper flakes
- 5 g (1 tsp) ground coriander
- Butcher's twine
- 500 ml (2 cups) dry white wine
- 250 ml (1 cup) chicken stock
Instructions
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Ask your butcher to remove the backbone and ribs from the pork belly while keeping the skin intact, creating a flat, boneless sheet approximately 8 cm (3 inches) thick.
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Pat the pork skin completely dry with paper towels. Place skin-side down on a clean work surface and score the flesh side in a crosshatch pattern using a sharp knife, cutting 1 cm (0.5 inch) deep.
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Combine fennel seeds, rosemary, sage, minced garlic, red pepper flakes, ground coriander, 30 g salt, and black pepper in a bowl. Drizzle with 30 ml (2 tbsp) olive oil and mix into a paste.
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Spread the herb mixture evenly over the scored flesh side, working it into the crosshatch cuts. Distribute filling so it reaches all areas of the meat.
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Starting from one long side, tightly roll the pork belly into a log shape, keeping the skin on the outside. Secure the roll with butcher's twine at 5 cm (2 inch) intervals, then wrap additional twine lengthwise around the roll.
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Rub the exterior skin generously with remaining 30 ml (2 tbsp) olive oil and 15 g salt, working the seasoning into all crevices. Place on a roasting rack skin-side up.
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Preheat oven to 220°C (425°F). Pour wine and stock into the roasting pan below the rack, then roast at this temperature for 30 minutes to crisp the skin.
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Reduce oven temperature to 160°C (320°F), add 250 ml (1 cup) hot water to the pan if liquid has reduced significantly, and continue roasting for approximately 4 hours (about 40 minutes per kilogram), basting every 45 minutes with pan juices.
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The porchetta is done when the internal temperature reaches 63°C (145°F) at the thickest part and the skin is deep golden-brown and crackles when tapped.
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Transfer to a cutting board and rest for 20 minutes tented loosely with foil. Strain pan juices and skim fat. Remove twine and slice into 2 cm (0.75 inch) thick pieces, arranging on a platter with crackling skin facing up. Serve with reserved pan sauce.
Substitutions
- Pork shoulder butt can replace pork belly for a leaner option, though the final texture will be less rich.
- Fresh herb mixture (parsley, rosemary, sage) can substitute for dried herbs using double the quantities.
- Apple cider can replace white wine for added sweetness and tang.
- Vegetable stock can substitute chicken stock for a vegetarian-adjacent cooking liquid.
Tips
- Achieving crackling skin requires completely dry skin before cooking; pat it dry multiple times and allow the roast to sit uncovered in the refrigerator for 4-6 hours before roasting.
- Request your butcher debone the pork belly in advance; attempting this at home requires significant knife skill and knowledge of pork anatomy.
- Basting every 45 minutes is crucial—it bastes the meat while also encouraging even browning and skin crisping.
- The roasting pan liquid prevents the porchetta from drying out; monitor it carefully and add hot water as needed to maintain 2-3 cm of liquid depth.
Porchetta originated in central Italy, particularly in Umbria and Tuscany, where it represents peasant cuisine elevated to celebration food. It is traditionally served at festivals and special occasions, often accompanied by rosemary focaccia or crusty bread to soak up the savory pan juices.
Frequently Asked Questions
How long does Porchetta Recipe take to make?
Porchetta Recipe takes about 345 minutes total — 45 minutes of prep and 300 minutes of cooking — and makes 12 servings.
What can I substitute in Porchetta Recipe?
You can adapt it easily: Pork shoulder butt can replace pork belly for a leaner option, though the final texture will be less rich.; Fresh herb mixture (parsley, rosemary, sage) can substitute for dried herbs using double the quantities.; Apple cider can replace white wine for added sweetness and tang..
How should I store leftover Porchetta Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Porchetta Recipe?
Each serving of Porchetta Recipe has about 52g of protein and 687 calories.
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