Porchetta, a traditional Italian dish, is a succulent, savory, and aromatic pork roast. This culinary masterpiece features tender, juicy meat encased in a crispy, crackling skin. Originating from the central regions of Italy, porchetta has gained worldwide popularity for its tantalizing flavors and impressive presentation. In this article, I will guide you through a delightful porchetta recipe that will leave your taste buds craving for more.

1. Porchetta Recipe


For the Porchetta

  • 4-5 pounds (1.8-2.3 kg) boneless pork belly
  • 1 tablespoon fennel seeds
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage leaves, chopped
  • 4 garlic cloves, minced
  • Zest of 1 lemon
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

For the Filling

  • 1 cup fresh breadcrumbs
  • ½ cup fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


Preparing the Pork Belly

Place the pork belly skin-side down on a clean cutting board.

Next, using a sharp knife, make deep, parallel cuts into the meaty side of the pork belly, creating a crisscross pattern. This will allow the flavors to penetrate the meat.

Flip the pork belly over and make shallow cuts into the skin, ensuring not to cut into the meat. Then set the pork belly aside.

Creating the Filling

In a bowl, combine the breadcrumbs, parsley, minced garlic, salt, and black pepper.

Mix well until all the ingredients are evenly incorporated.

Seasoning the Porchetta

In a small skillet, toast the fennel seeds over medium heat until fragrant. Crush them using a mortar and pestle or a spice grinder.

In a separate bowl, combine the crushed fennel seeds, chopped rosemary, chopped sage leaves, minced garlic, lemon zest, salt, black pepper, and olive oil.

Mix the ingredients together to form a fragrant herb paste.

Rub the herb paste all over the meaty side of the pork belly, ensuring it gets into the cuts.

Spread the filling mixture evenly over the herb paste.

Rolling and Tying the Porchetta

Starting from one end, tightly roll up the pork belly, making sure the filling stays intact.

Use kitchen twine to tie the rolled porchetta securely, spacing the ties about 1 inch apart.

Trim any excess twine.

Roasting the Porchetta

Preheat your oven to 325°F (160°C).

Place the porchetta on a wire rack set inside a roasting pan, with the skin side facing up.

Roast the porchetta in the preheated oven for approximately 3 to 3.5 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness.

During the last 30 minutes of cooking, increase the oven temperature to 475°F (245°C) to achieve a crispy, crackling skin.

Once cooked, remove the porchetta from the oven and let it rest for about 15 minutes before slicing.

Serving the Porchetta

Slice the porchetta into thick, juicy portions. Serve it as the centerpiece of a festive meal, accompanied by roasted potatoes, sautéed vegetables, or a fresh salad.

Porchetta is often enjoyed on a crusty Italian roll as a delicious sandwich, topped with arugula, caramelized onions, or your favorite condiments.

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.

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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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