Italian Porchetta Recipe
User Reviews
4.9
Italian Porchetta Recipe
Description
The Italian Porchetta Recipe features a whole pork belly that is prepared by scoring the skin and cutting a cross-hatch pattern into the meat for better seasoning absorption and texture. The spice rub combines coarsely ground fennel seeds, chili flakes, orange zest, herbs like rosemary, thyme, sage, and parsley, along with orange juice and olive oil to create a vibrant paste. This paste is worked thoroughly into the meat, which is then rolled into a tight log and tied securely. The specific combination of aromatic herbs and the citrus element highlight the pork’s flavor as it roasts, resulting in a moist and tender inside contrasted by the crispy skin on the outside.
Italian Porchetta is traditionally served sliced, making it suitable for family meals or special gatherings where a sizable portion of roast pork is shared. The method ensures even cooking and the opportunity to achieve a crackling skin, a hallmark of porchetta.
The recipe notes mention that trimming the ends of the porchetta roll can provide a neater presentation and that the trimmed meat can be repurposed by seasoning and slow baking to make a flavorful side dish. Using a baking dish instead of a rimmed sheet pan is advised to better contain the fat released during cooking, which promotes safety and easier cleanup.
Ingredients
- 1 whole pork belly 12-15 lb, skin-on
- 2 tablespoons fennel seeds
- 1 tablespoon chili flakes
- orange zest from 2 oranges
- ¼ cup orange juice squeezed from ½ an orange
- ¼ cup olive oil divided
- ¼ cup parsley chopped
- 2 tablespoons salt divided, sea salt
- 1 tablespoon rosemary minced
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 tablespoon black pepper
Instructions
Prep the porchetta
- Roll the pork belly into a long log and then mark where the skin overlaps. Unroll and remove the skin from the overlapping part.
- Unroll and remove the skin from the overlapping part.
- Use a paring knife to poke shallow holes all over the surface of the skin. Try not to go too deep and make lots of holes.
- Turn the pork belly over and cut diagonal lines into the meat to form a cross-hatch pattern.
- Grind the fennel seeds and chili flakes until coarsely ground. Transfer them to a bowl and add the orange zest, orange juice, 1 tablespoon of olive oil, parsley, 1 tablespoon of sea salt, pepper, rosemary, thyme, and sage and mix to form a paste.
- Run this paste all over the meat, using your fingers to work the rub into the meat.
- Roll the pork belly into a tight log and tie it with butcher twine at 1" intervals.
- Optional: if there is a lot of meat sticking out from the ends of the porchetta roll you can cut it off for a neater presentation. (see notes)
- At this point, the porchetta will be VERY long. Cut it in half to make it easier to cook.
- Rub the pork belly log with the remaining 1 tablespoon of olive oil and sprinkle the remaining 1 tablespoon of sea salt over the skin. Put the porchetta on the rack set over the baking dish and put it into your fridge for 24-72 hours.
Cook the porchetta
- Preheat your oven to 300 degrees Fahrenheit. Remove the porchetta from your fridge and rub more olive oil over the skin. Put it into your oven on a middle rack and let it roast for 3-4 hours. It will be done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the porchetta from the oven and turn the temperature to broil. Lift the porchetta and the cooling rack off of the baking dish and carefully drain all the fat from the bottom of the baking dish into a heatproof bowl. Put the porchetta (and cooling rack) back onto the baking dish and baste the skin with the fat in the bowl.
- Once the oven comes up to temperature put the porchetta back into the oven. The skin will turn dark brown and bubbly under the high heat, but watch it very carefully so that it doesn't burn. Every 5-7 minutes, use 2 pairs of tongs to carefully rotate the porchetta so that the skin crisps all around. You'll know it's ready when it's dark mahoggany brown and the skin has lots of little bubbles in it.
- Remove the baking dish from the oven being very careful not to spill any of the hot fat that's in the baking dish. Let the porchetta rest for 15-20 minutes before carving it with a serrated knife.
Notes
- Trim excess meat from the ends for a tidier appearance and reuse the trimmed pieces by seasoning with olive oil and Italian herbs, then baking slowly for about 2 hours.
- Cook the porchetta in a baking dish rather than a rimmed sheet pan to safely contain the rendered fat during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1We've omitted the nutritional info here as this is one recipe that should be enjoyed guilt free! | |
| Calories | 1kcal | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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