Porchetta Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
15 servings
-
Calories
227 kcal
-
Course
Main Course
-
Cuisine
Italian
Porchetta Recipe
Report
This authentic porchetta recipe perfectly balances crispy skin, tender meat, and aromatic herbs. Buon appetito!
Share:
Ingredients
- 7-8 pound bone-in, skin-on pork shoulder roast (or a 6-7 pound boneless roast), fat trimmed to 1/2-inch thickness
- ¼ cup Chopped fennel fronds the green leaves that grow from the fennel bulb. Alternatively, you can use parsley
- 4 tablespoons fresh Rosemary chopped
- 3 garlic cloves grated or mashed to a paste
- 1 ½ tablespoons kosher salt or Maldon’s Flake Salt
- 1 teaspoon fennel seeds
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Bottom of the pan:
- 1 cup water
- ½ cup white wine optional for flavor if making a gravy
Add to Shopping List
Instructions
- Prepare the pork: If using a bone-in roast, butterfly the pork shoulder by slicing it open and flattening it so you can roll it up later (or ask your butcher to do this). If using a boneless roast, it is already ready for rolling.
- Prepare the seasoning paste: In a small bowl, combine the chopped fennel fronds, rosemary, garlic paste, kosher salt, fennel seeds, and black pepper. Add the extra-virgin olive oil and stir to form a thick paste.
- Season and Tie the pork: Rub the seasoning paste generously on the inside of the pork shoulder (save a little bit for rubbing on the ends after it is tied). Massage the herbs and garlic into the meat to ensure full flavor. Roll the pork roast tightly, with the skin side on the outside. Use kitchen twine to tie the roast at regular intervals (once every few inches) to keep it securely rolled. Having an extra set of hands here is helpful!
- (Optional) Refrigerate the pork: Let the tied roast rest in the uncovered refrigerator overnight. This will help dry out the skin for better crackling during roasting. It will still be good if you don't have time for this step.
- Preheat the oven: Preheat your oven to 450˚F. If you refrigerated the meat- remove the porchetta from the refrigerator and let it come to room temperature for about 1-2 hours.
- Add more seasoning: Turn the roast seam side up and rub additional olive and salt all over the outside of the meat, even onto the exposed ends of the pork roast. Place the roast seam side down on a rack set over a roasting pan or baking tray. Pour 1 cup of water and optional white wine if using, inside the roasting pan, ensuring the liquid does not touch the roast.
- Roast the pork: Once the oven is hot, place the porchetta in and roast for 1 hour. After the first hour, lower the temperature to 300°F and continue roasting for about 2 more hours. Check the internal temperature in the center of the roast; when it reaches 165°F, remove the porchetta from the oven. It will keep cooking to 170°F after it rests. If desired, make a pan gravy with the drippings (not traditional, but delcious).
- Finish and rest: Losley cover the porchetta with aluminum foil to keep it warm while it rests. Allow the roast to rest for about 20-30 minutes to let the juices redistribute for carry-over cooking.
- Slice and serve: Using a sharp knife, remove one or two pieces of the twine and slice the porchetta into thick rounds. Serve porchetta alongside roasted vegetables, crusty bread, or a fresh salad for a traditional Italian feast!
Notes
- Dry the skin: To dry the skin, leave the seasoned porchetta uncovered in the fridge overnight. This results in a perfectly crispy, crackling exterior.
- Generous seasoning: Don’t skimp on the garlic, rosemary, and fennel. The more you rub into the meat, the more flavorful your porchetta will be.
- Tight roll: Roll the pork as tightly as possible and tie it securely with twine to ensure even cooking and a uniform shape.
- Rest before slicing: Let the porchetta rest for at least 10-15 minutes after roasting. This helps the juices redistribute, keeping the meat juicy.
- Crisp the skin: If the skin isn’t crispy enough after roasting, broil for a few minutes at the end. Watch closely to avoid burning.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
1g
(0%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
87mg
(29%)
Sodium
798mg
(33%)
Potassium
459mg
(13%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
26IU
(1%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 87mg | 29% |
| Sodium | 798mg | 33% |
| Potassium | 459mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Pasta with fava beans and pancetta (fave in porchetta). Recipe from Le Marche.
Mediterranean, Italian
5.0
(150 reviews)
