Porchetta (Authentic Italian Pork Roast)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
3 hrs
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Additional Time
15 mins
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Total Time
3 hrs 35 mins
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Servings
20 servings
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Calories
988 kcal
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Course
Main Course
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Cuisine
Italian
Porchetta (Authentic Italian Pork Roast)
Description
Preparation starts by laying the pork belly skin-down, then seasoning generously with salt, crushed fresh rosemary, freshly ground black pepper, finely chopped garlic, and a measured amount of fennel pollen—a key aromatic spice in this recipe. The seasoning penetrates the meat, imparting herbal and anise-like flavors.
The pork belly is then rolled tightly into a cylinder, sprinkling extra salt inside as the roll progresses. The roll is secured by tying with kitchen twine at intervals to maintain shape during cooking. The skin side remains outward to crisp up during roasting.
The slow roasting of this large porchetta creates a contrast between juicy, flavorful meat and a crackling skin. This roast is often featured in Italian celebrations and sliced for sandwiches or sharing.
Careful selection of fennel pollen is essential, as poor-quality or ground fennel seed will alter the flavor negatively. The amount of salt used depends on the salt's saltiness; Maldon salt is less salty and requires more. This recipe suggests using generous fennel pollen for pronounced flavor, sometimes double the base amount if available.
Ingredients
- 8 lbs porchetta roast fresh, with skin (up to 10 lbs)
- 3 Tbsp salt I used Maldon (see notes on amount of salt, sea salt
- 3.5 oz fennel pollen (do not use ground fennel) see notes
- 3 cloves garlic fresh, finely chopped (omit, or use more as desired)
- 2 tsp black pepper freshly ground
- 5 Tbsp rosemary fresh (use less if using dried rosemary)
- 4 Tbsp extra virgin olive oil good quality
Instructions
Prepare the Porchetta
- Open the piece of pork onto the butcher paper or clean countertop, skin side down.
- Sprinkle generously with about 2 tablespoonfuls of salt, then work the salt into the pork.
- Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils. Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
Roll the Pork Belly and Tie it.
- Roll the pork belly tightly, but as you roll it, sprinkle some salt onto the unseasoned pork. Continue rolling until you reach the end.
- Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut, unless you prefer another method.
- Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
Finish the Preparation and Roast.
- Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
- Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
- Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
- Preheat the oven to 400˚F (200˚C).
- Place in the hot oven when it comes to temperature and roast for 1 hour.
- Lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 to 15 minutes.
- Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!
- Buon appetito!
Notes
- Adjust salt quantity based on the salt type; Maldon salt is less salty, so use accordingly to avoid over-salting.
- Use genuine fennel pollen, not ground fennel seeds, to preserve authentic flavor; avoid inexpensive or mislabeled products.
- For stronger fennel flavor, use more fennel pollen than suggested if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 988 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 988kcal | 49% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 99g | 152% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 47g | 235% |
| Cholesterol | 131mg | 44% |
| Sodium | 1105mg | 46% |
| Potassium | 345mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.01g | 0% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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