Porchetta
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Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget! This homemade porchetta recipe is easy to make, gives you the choice of using either pork belly or a pork roast, and is delicious served as part of a main course meal or to make deeeelicious porchetta sandwiches!
If you’ve ever had Italian porchetta you know what it’s like to crave this succulent seasoned roast pork. It’s heaven! And while the traditional way of making it is far too involved and intimidating for 99.9% of the population we’ve got you covered with a totally doable version that will make your taste buds sing. Come learn how to make porchetta the EASY but thoroughly delicious way!
What is Porchetta?
Porchetta is an Italian pork roast traditionally made by deboning a pig carcass, leaving on the fat and skin, and stuffing it with fennel, rosemary, garlic and other ingredients that vary by region. The prepared carcass is slow roasted over wood for several hours resulting in a moist and tender meat with crispy skin.
Porchetta originated in central Italy but is popular throughout the country. Porchetta panino (sandwiches) are a popular way to enjoy this iconic Italian roasted meat.
On our most recent trip to Italy I was determined to sample some porchetta in at least a couple of different locations. Our most memorable experience eating porchetta was in the scenic and charming town of Orvieto in Umbria. Perched on top of a rock cliff with breathtaking views, a cathedral dating from 1290, and an underground cave network dating back to Etruscan times, Orvieto is well worth a visit.
Along with her tips on what to see in Orvieto, my friend and fellow blogger, Christina at Christina’s Cucina, had recommended trying the porchetta at a particular butcher in this village and my husband and I timed our arrival for lunchtime.
With rumbling tummies we watched as the lady cut off thick slices of seasoned porchetta and laid them on freshly baked, crispy bread. She wrapped them in paper and we sat down on some steps outside where eagerly devoured our porchetta sandwiches.
I knew that as soon as we got back home I would have to go to work creating an easy version of this phenomenal Italian dish!
While it’s certainly possible to order a whole pig from your local butcher and prepare porchetta the traditional way, for most of us that just isn’t very practical. I wanted to find a way to capture that incredible flavor that was easy, accessible and cost effective. And so here it is: An easy porchetta recipe that anyone can make and everyone will enjoy!
How to Serve Porchetta
Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables for a complete meal.  Or slice the porchetta and serve it on crispy Italian bread for sandwiches, which is likewise a popular way to enjoy it in Italy.Â
Can I Make Porchetta in Advance?
Absolutely! Porchetta can be assembled a day in advance and then cooked. Or the cooked porchetta can also be reheated and makes terrific leftovers. To reheat leftovers place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave briefly until heated through. You can also freeze porchetta for up to 2 months.
Porchetta Recipe
You can make porchetta the traditional way using pork belly or by using a boneless pork roast. Avoid using pork loin because it will be a lot drier due to the low fat content. Boneless pork shoulder (also known as pork butt or Boston butt) will more moist. A pork belly is normally around 5 pounds while pork roasts are around 3 pounds. If using a 3 pound pork roast use a little less salt. In the pictures below I am using a boneless pork roast for reference because that is what will be readily available for most of our readers.
If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with twine to secure it.
If using a pork roast, lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side. Each slice should be roughly 1/2 inch or so thick. Think of the pork roast looking like a book with “pages” of sliced meat that are attached at the binding. Rub down the exterior of the roast with the salt as well as inside each layer.
Note:Â With a well-marbled roast you won’t be able to get precise slices and that’s okay, just do your best and rub the spices/herbs in the crevices.
Fold open the first slice/layer and generously sprinkle the spices, herbs, lemon zest and garlic.
Continue to fold over the slices and sprinkle the spices/herbs between each slice.
When you’re done sprinkling the seasonings between each slice of meat rub down the exterior of the roast with some more of the dry spices.
Use kitchen twine to tie the roast.
At this point you can cover and chill the roast until you’re ready to cook it. It’s a great make-ahead dish and can be prepared a day ahead.
If using a pork roast preheat the oven to 350 F.
If using a pork belly preheat the oven to 300 F.
Place a tablespoon or two of oil in a large heavy oven-proof skillet (I recommend cast iron for this) and heat the skillet on the stove. When it’s good and hot place the roast or belly in the skillet. It should sizzle and sputter.
Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven. Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast or belly over and continue to cook for another hour, basting it with the drippings every 30 minutes or so. If the roast seems dry and the pan juices have evaporated add 1/4 cup or so of broth or water to the bottom of the skillet.
Turn the roast or belly over a final time. Use a digital meat thermometer to check the internal temperature of the pork. If using a pork roast cook for another 15-20 minutes or until the internal temperature registers 145 F. If using a pork belly continue to roast for up to another 2 hours or until the internal temperature registers 165 F (this higher internal temp is necessary for the high fat content in the pork belly to render).  If using a pork belly increase the temperature to 500 F towards the end to get a nicely browned, crispy exterior.
The porchetta should be beautifully browned and caramelized.
Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes before slicing.
If you like you can make a delicious pan sauce from the drippings in the skillet. Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet. Add a little broth or water and simmer for a few minutes.
Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.
Or slice the porchetta and serve it on crispy Italian bread for sandwiches. To enjoy leftovers reheat the porchetta in a covered microwave-safe dish to retain the moisture.
Enjoy!
For more delicious Italian meats be sure to try our:
- Homemade Italian Capicola
- Homemade Italian Sausage
Porchetta
Ingredients
- 4-5 pound pork belly (traditional) or a 3 pound boneless pork roast (use slightly less salt) , pork loin will be leaner but much drier; pork shoulder (also known as pork butt or Boston butt) will be fattier but moister and more flavorful; pork belly will be the most moist of all with the added flavor of the fat
- 1 tablespoon salt
- 6 cloves garlic , finely minced
- 2 1/2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh sage
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fennel seeds (roasted in a dry skillet until fragrant, then cooled and crushed)
- 2 teaspoons black peppercorns (roasted in a dry skillet until fragrant, then cooled and crushed)
- 1 teaspoon crushed red pepper flakes (optional, for some heat)
Instructions
- *See step-by-step pictures in blog post for visual reference.If using a pork roast, preheat the oven to 350 degrees F.If using pork belly, preheat the oven to 300 degrees F.
- If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with kitchen twine to secure it. If using a pork roast: Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side. Each slice should be roughly 1/2 inch or so thick. (Think of the pork roast looking like a book with "pages" of sliced meat that are attached at the binding.) Rub down the exterior of the roast with the salt as well as inside each layer.Note: With a well-marbled roast you won't be able to get precise slices and that's okay, just do your best and rub the spices/herbs in the crevices.Fold open the first slice/layer and generously sprinkle with the fennel, pepper, herbs, lemon zest and garlic. Continue to fold over the slices and sprinkle the spices/herbs between each slice. Rub down the exterior of the roast with some of the crushed fennel and pepper. Use kitchen twine to tie the roast.At this point you can cover and chill the roast or belly until you're ready to cook it. It's a great make-ahead dish and can be prepared a day ahead.
- Place a tablespoon or two of oil in a large heavy oven-proof skillet (I recommend cast iron for this) and heat the skillet on the stove. When it's good and hot place the pork belly or roast in the skillet. It should sizzle and sputter.Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven. Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast or belly over and continue to cook for another hour, basting it with the drippings every 30 minutes or so. If the roast seems dry and the pan juices have evaporated add 1/4 cup or so of broth or water to the bottom of the skillet.Turn the roast or belly over a final time. Use a digital meat thermometer to check the internal temperature of the pork. If using a pork roast cook for another 15-20 minutes or until the internal temperature registers 145 F. If using a pork belly continue to roast for up to another 2 hours or until the internal temperature registers 165 F (this higher internal temp is necessary for the high fat content in the pork belly to render).  If using a pork belly increase the temperature to 500 F towards the end to get a nicely browned, crispy exterior.The porchetta should be beautifully browned and caramelized.Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes before slicing.Note: If you like you can make a delicious pan sauce from the drippings in the skillet. Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet. Add a little broth or water and simmer for a few minutes.
- Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables. Or slice the porchetta and serve it on crispy Italian bread for sandwiches. To reheat leftovers: Porchetta makes terrific leftovers. Place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave briefly until heated through.If using for sandwiches a 3 pound pork roast serves 6-8; a 5 pound pork belly with serve around 12.
Nutrition
Originally published on The Daring Gourmet June 29, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
