Porchetta is one of Italy’s most beloved culinary masterpieces. Traditionally prepared in central Italy, especially in the regions of Lazio and Umbria, porchetta is a savory, aromatic, and expertly seasoned pork roast that’s slow-cooked to achieve a crispy skin and tender, juicy meat inside. The dish has roots that stretch back centuries, and it remains a popular street food as well as a centerpiece for celebratory meals.

This authentic Italian porchetta recipe captures the essence of the dish with its rich seasoning of herbs, garlic, and fennel, all wrapped in a beautifully rolled pork belly. Whether you’re serving it as a sandwich filling or as the star of a holiday feast, porchetta is sure to impress with its incredible flavors and textures.

1. What is Porchetta?

Porchetta is a boneless pork roast that’s typically made by rolling pork belly (sometimes wrapped around a pork loin) with herbs and spices, then slow-roasting it until the skin becomes crispy and golden. The meat is infused with a variety of Mediterranean herbs like rosemary, sage, and thyme, along with garlic and fennel, which gives the dish its signature flavor.

In Italy, porchetta is often sold from food trucks or markets, served in panini or as a standalone dish. It’s a reflection of la cucina povera, or “the poor kitchen,” where simple ingredients are transformed into something truly spectacular.

2. Authentic Italian Porchetta Recipe

Ingredients

  • 1 whole pork belly, about 5-6 pounds, with the skin on
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 5-6 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 teaspoon red pepper flakes (optional, for a bit of heat)
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • ½ cup white wine (optional, for basting)

Instructions

Step 1. Prepare the Pork Belly

Start by scoring the skin of the pork belly. Use a sharp knife to make shallow cuts in a crosshatch pattern across the skin, being careful not to cut all the way through to the meat. This will help the skin crisp up during roasting.

If your pork belly isn’t already butterflied, you may need to slice it open to create an even layer for rolling. Lay the pork belly skin-side down on a cutting board.

Step 2. Make the Seasoning Paste

In a small bowl, combine minced garlic, fresh rosemary, sage, thyme, fennel seeds, red pepper flakes (if using), lemon zest, and olive oil. Stir until everything is evenly mixed.

Step 3. Season the Pork Belly

Rub the entire inside of the pork belly (the meat side) with salt and pepper. Then, spread the herb and garlic mixture evenly over the meat, massaging it into the surface to infuse the flavors deeply.

Roll the pork belly up tightly, starting from one of the longer sides, and tie it securely with kitchen twine. Make sure the skin is on the outside and the meat is rolled snugly inside.

Step 4. Refrigerate the Porchetta

For the best flavor, refrigerate the rolled porchetta overnight, uncovered. This helps the skin dry out, which is essential for achieving a crispy crackling when it’s roasted. If you’re short on time, refrigerating for at least 4 hours will still improve the flavor and texture.

Step 5. Preheat the Oven

Preheat your oven to 325°F (160°C). If you have a roasting rack, set it in a roasting pan to allow air to circulate around the porchetta. This will help it cook evenly.

Step 6. Roast the Porchetta

Place the porchetta on the roasting rack, seam side down, and roast in the preheated oven for 2 ½ to 3 hours, or until the internal temperature reaches 160°F (70°C). You can baste the porchetta with white wine or its own pan juices every hour to keep it moist and flavorful.

After the first hour, increase the oven temperature to 375°F (190°C) to help the skin crisp up. If the skin still isn’t as crispy as you like, you can finish it under the broiler for a few minutes right at the end—just be sure to keep a close eye on it to prevent burning.

Step 7. Rest the Porchetta

Once the porchetta is cooked through and the skin is golden and crispy, remove it from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring tender and juicy meat.

Step 8. Serve the Porchetta

Slice the porchetta into thick rounds and serve it as a main dish with your favorite sides, or slice it thinly for sandwiches. In Italy, porchetta is often served in crusty bread rolls with simple condiments like mustard or arugula.

The combination of tender pork belly and succulent pork loin, infused with aromatic herbs and spices, creates a dish will captivate your senses. The crackling skin adds a delightful textural contrast, making each bite a culinary delight.

2. Tips for Perfect Porchetta

Get the Skin Crispy: Drying the pork belly in the fridge overnight is key to getting that crispy, crackling skin. You can also rub a little extra salt on the skin before roasting to draw out more moisture.

Use Fresh Herbs: While dried herbs can work in a pinch, fresh rosemary, sage, and thyme give the porchetta a brighter, more aromatic flavor.

Don’t Skip the Fennel: Fennel seeds are one of the signature flavors in porchetta. Crushing them slightly before adding them to the herb mixture releases their oils and enhances their flavor.

Tie the Porchetta Well: Secure the rolled pork belly with kitchen twine at regular intervals (about every 1-2 inches). This helps the roast hold its shape during cooking and ensures even cooking throughout.

Cook Low and Slow: Slow-roasting the porchetta at a lower temperature allows the fat to render out, keeping the meat tender and juicy. The final blast of heat crisps up the skin beautifully.

3. Suggested Pairings

Porchetta is a rich and flavorful dish, so it pairs well with a variety of sides and accompaniments. Here are some ideas:

Roasted Potatoes: Serve porchetta alongside crispy roasted potatoes or a classic Italian patate al forno.

Grilled Vegetables: Grilled zucchini, bell peppers, and eggplant add a fresh, slightly smoky contrast to the richness of the pork.

Salad: A simple arugula salad with lemon and olive oil provides a light, refreshing contrast to the richness of the meat.

Crusty Bread: For an Italian-style sandwich, serve slices of porchetta in a crusty bread roll with a drizzle of olive oil, arugula, and a touch of mustard.

4. Variations

While this recipe stays true to the classic Italian preparation, there are a few variations you could try:

Porchetta with Pork Loin: For a leaner version, you can roll the pork belly around a pork loin, which adds more structure to the roast and makes for easier slicing.

Spicy Porchetta: Add more red pepper flakes or even some Calabrian chili paste to the herb mixture for a spicier version.

Citrus Herb Porchetta: Add the zest of an orange or lemon to the herb rub for a touch of brightness that complements the richness of the pork.

This Authentic Italian Porchetta Recipe is a show-stopping dish that’s perfect for special occasions or a delicious family meal. With just a few simple herbs and spices, you can transform a humble pork belly into a flavorful roast that’s worthy of any Italian feast. So, gather your ingredients, fire up the oven, and enjoy a taste of Italy with this delicious porchetta recipe!

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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