Porchetta Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
20
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Calories
795 kcal
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Course
Main Course
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Cuisine
Italian
Porchetta Roast
Description
Porchetta Roast combines pork belly and pork loin trimmed and rolled together. The stuffing comprises a paste of sautéed garlic, breadcrumbs, chili flakes, toasted fennel seeds, pignoli nuts, chopped rosemary, parsley, and the juice and zest of fresh oranges. This mixture is pressed into the pork before rolling tightly, scoring the pork belly skin in a crosshatch pattern to assist crisping during roasting.
Roasting at a high temperature yields a golden, crackling skin and a moist, herbaceous filling. The blend of aromatic herbs and citrus zest adds layers of flavor to the rich pork. Monitoring internal temperature ensures the pork is cooked perfectly without drying out.
This roast showcases a balance between crispy skin, tender meat, and a savory, nutty stuffing. Using skin-on pork belly is ideal, though the recipe remains excellent without it. Salting both the belly and loin on their surfaces enhances seasoning throughout.
Using an instant-read thermometer during roasting helps achieve desired doneness consistently. The orange zest and fresh herbs in the stuffing complement the pork's richness well.
Ingredients
- 1 pound pork belly
- 2 pound pork loin
- 1 cup breadcrumbs
- 1/4 cup pignoli nuts
- 2 Tbsp fennel seeds
- 1 Tbsp red pepper flakes crushed, hot
- 8 cloves garlic
- 3 large orange
- 2 Tbsp rosemary fresh
- 1/4 cup parsley fresh
- 1/4 cup olive oil
- 3 Tbsp kosher salt
Instructions
- Preheat oven to 500f and move rack to lower third. Dry off pork belly skin and trim the belly and loin to fit together for one complete roll. Mince 8 cloves of garlic, zest 2 oranges and chop the parsley and rosemary. Toast the fennel seeds and pignoli nuts in a pan on medium-low heat for 5-10 minutes being careful not to burn. When toasted set aside.
- In a clean pan saute garlic in a 1/4 cup of olive oil on medium heat for 2-3 minutes. Add the breadcrumbs, chili flakes, herbs, pignoli nuts, fennel seeds and the juice of 2 oranges. Mix well to form a paste. Set aside.
- Score dry pork belly in crisscross pattern on skin side. On other side score 1/4" deep lines into the pork. Season the non skin side with 2 tsp of kosher salt. Next place stuffing mixture onto meat and evenly distribute it by pressing it into the meat. Sprinkle all of the orange zest on top.
- Season pork loin with 1 tsp of kosher salt and place on one side of belly to start rolling. Roll the porchetta tightly and tie off every 1" or so to make a uniform cylinder.
- Dry the porchetta one last time with paper towels, then season with 2 Tbsp of kosher salt. Rub it into the skin all over. Place the porchetta on a wire rack inside a roasting pan. Inside the roasting pan pour 1 cup of water making sure that the liquid does not touch the roast.
- Roast the porchetta in the oven for 45 minutes on 500f turning once at halfway point. After 45 minutes turn heat down to 300f and continue cooking until 145-150f internal temperature is reached. Make sure to rotate the roast every 30 minutes to achieve even cooking. For an 8 pound roast it should take 2.5-3 hours more.
- When finished remove from oven and let rest for 20-30 minutes before serving. Remove twine, slice and enjoy!
Notes
- Using skin-on pork belly is preferred but not essential for a good result.
- Salt both sides of the pork belly and the loin for even seasoning.
- Check internal temperature during roasting with an instant-read thermometer to ensure proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 795 kcal
% Daily Value*
| Calories | 795kcal | 40% |
| Carbohydrates | 6.3g | 2% |
| Protein | 76.3g | 153% |
| Fat | 47g | 72% |
| Cholesterol | 193mg | 64% |
| Sodium | 650mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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