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Italian Porchetta: The Ultimate Guide to This Flavorful Roast Pork Dish

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This succulent Porchetta features a tender pork loin wrapped in flavorful pork belly, seasoned with aromatic herbs and spices. Perfect for special occasions or a hearty family meal, it promises a deliciously moist and flavorful experience.

Ingredients

Scale
  • 1 whole pork loin (about 4–5 pounds), boneless
  • 1 pound pork belly, skin on
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fennel seeds, toasted and crushed
  • 1 tablespoon black pepper, freshly ground
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Kitchen twine or butcher’s twine for tying

Instructions

  1. Select the Meat: Choose a good quality pork loin and pork belly.
  2. Prepare the Pork Belly: Score the skin of the pork belly in a crosshatch pattern.
  3. Butterfly the Pork Loin: Slice the pork loin open lengthwise to create a pocket.
  4. Combine the Herbs and Spices: Mix garlic, rosemary, sage, thyme, fennel seeds, black pepper, salt, and red pepper flakes in a bowl.
  5. Add Olive Oil and Lemon Juice: Stir in olive oil and lemon juice to create a paste.
  6. Season the Pork Loin: Rub the herb mixture inside the butterflied pork loin.
  7. Layer the Pork Belly: Place the seasoned pork loin on top of the pork belly.
  8. Roll the Meat: Roll the pork belly around the pork loin tightly.
  9. tie the Porchetta: Securely tie the rolled porchetta with kitchen twine.
  10. Refrigerate: Cover and refrigerate for at least 4 hours or overnight.
  11. Preheat the Oven: Preheat to 450°F (230°C).
  12. Prepare for Roasting: Let the porchetta sit at room temperature for 30 minutes.
  13. Place in a Roasting Pan: Transfer to a roasting pan, skin-side up.
  14. Roast the Porchetta: Roast for 30 minutes at 450°F.
  15. Lower the Temperature: Reduce to 325°F (160°C) and roast for 2 to 2.5 hours.
  16. Baste Occasionally: Baste with juices every 30 minutes.
  17. Check for Doneness: Ensure internal temperature reaches 145°F (63°C).
  18. Rest the Meat: Let it rest for 20-30 minutes before slicing.
  19. Slice and Serve: Remove twine and slice to serve.

Notes

  • For extra crispy skin, you can broil the porchetta for the last few minutes of cooking, but watch it closely to prevent burning.
  • Leftovers can be stored in the refrigerator for up to 3 days and are great in sandwiches or salads.

Find it online: https://softtasty.com/italian-porchetta/