Porchetta is a traditional Italian dish renowned for its crispy skin, aromatic herbs, and juicy, flavorful meat. Originating from central Italy, this rolled and roasted pork delicacy has become a staple of Italian celebrations and street food culture. Below is a detailed recipe to help you master the art of authentic Italian porchetta.
1. Authentic Italian Porchetta Recipe
Ingredients
- 5–6 pounds (2.5–3 kg) pork belly, skin-on, butterflied
- 2–3 pounds (1–1.5 kg) pork loin
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fennel seeds, toasted and crushed
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Zest of 1 lemon
- 2 tablespoons olive oil
Instructions
Step 1: Prepare the Pork Belly and Pork Loin
Lay the pork belly flat, skin-side down. Score the flesh with shallow diagonal cuts to help the flavors penetrate.
Place the pork loin in the center of the pork belly, ensuring it fits well when rolled. Adjust the size, if necessary, by trimming the pork loin.
Step 2: Make the Herb Mixture
In a small bowl, combine the minced garlic, crushed fennel seeds, rosemary, sage, thyme, salt, black pepper, red pepper flakes (if using), and lemon zest. Add the olive oil to form a paste.
Step 3: Season the Meat
Spread the herb mixture evenly over the flesh side of the pork belly. Rub some of the mixture onto the pork loin as well, ensuring all sides are coated.
Step 4: Roll and Tie the Porchetta
Place the pork loin in the center of the seasoned pork belly. Roll the belly tightly around the loin to form a log.
Use butcher’s twine to tie the porchetta at regular intervals (about 1 inch apart), securing the roll firmly to hold its shape during roasting.
Step 5: Dry the Skin
Pat the skin side of the roll dry with paper towels. For extra crispiness, refrigerate the porchetta uncovered for at least 2 hours or overnight.
Step 6: Roast the Porchetta
Preheat your oven to 450°F (230°C). Place the porchetta on a roasting rack in a baking dish or sheet pan, skin-side up.
Roast at 450°F (230°C) for 30 minutes to crisp up the skin. Then, reduce the heat to 325°F (165°C) and roast for an additional 2–2.5 hours, or until the internal temperature of the loin reaches 145°F (63°C).
If the skin isn’t crispy enough, finish under the broiler for 5–10 minutes, watching carefully to prevent burning.
Let the porchetta rest for 15–20 minutes before slicing.
2. Tips For Perfect Porchetta
Use Both Pork Belly and Pork Loin
Combining these two cuts gives the dish its signature texture. The belly provides richness and crispy skin, while the loin adds a lean contrast.
Toast and Crush Fennel Seeds
Toasting fennel seeds brings out their natural oils and enhances their flavor. Crushing them ensures their aroma infuses the meat evenly.
Dry the Skin Thoroughly
A dry surface is essential for achieving crispy skin. Refrigerating the porchetta uncovered overnight allows the skin to dry out further, ensuring it will puff and crackle during roasting.
Don’t Skip the Butcher’s Twine
Tying the porchetta keeps it tightly rolled during roasting. This ensures even cooking and prevents the filling from spilling out.
Rest Before Slicing
Allowing the porchetta to rest after roasting helps the juices redistribute, resulting in tender and flavorful slices. Cutting it too soon can cause the juices to run out and leave the meat dry.
3. What to Eat With Porchetta
Roasted Vegetables
Serve porchetta with roasted vegetables like carrots, parsnips, and Brussels sprouts. Their caramelized sweetness complements the savory, herby flavors of the meat.
Crispy Potatoes
Crispy roasted potatoes or potato wedges are an excellent side dish. Their texture mirrors the crunch of the porchetta skin, creating a harmonious balance.
Italian Salads
A simple arugula salad with lemon vinaigrette cuts through the richness of the pork, adding a refreshing brightness to the meal.
Polenta or Risotto
Creamy polenta or a simple Parmesan risotto pairs beautifully with porchetta. These dishes soak up the flavorful juices and elevate the meal with their soft textures.
Artisan Bread or Focaccia
Slices of crusty bread or focaccia make great accompaniments. They can be used to soak up the drippings or as a base for porchetta sandwiches.
Pickled Vegetables
Tangy pickled vegetables, such as giardiniera or pickled red onions, provide a sharp contrast to the rich and fatty porchetta, enhancing its flavors.
4. How To Store & Reheat Leftovers
Storing Leftovers
Let the porchetta cool completely before storing. Wrap slices tightly in aluminum foil or place them in an airtight container. Refrigerate for up to 4 days.
Reheating Leftovers
Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, covered with foil to retain moisture. To crisp up the skin again, uncover for the last 5 minutes of reheating.
Avoid microwaving, as it can make the skin soggy while drying out the meat.
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.
