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!
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!
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.
There is a butcher in this village that porchetta daily and you can stop by to get some sliced to take home or request a porchetta sandwich. 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!
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.
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: 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 my:
- Homemade Italian Capicola
- Homemade Italian Sausage
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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!
Absolutely delicious! I made this using a 3 lb pork loin with a good fat cap on top. I used a meat thermometer, and at 350, it reached 145 degree@ in an hour and a half. Juicy and flavorful. I will be adding this to my regular reperto>re. Thank you!
That’s fantastic, Lauren, I’m so glad you enjoyed it, thank you!
Exactly what I was looking for! I used a bit more garlic, didn’t have fennel, not sure what in missing there. Nice a crispy outer. Looking forward to sandwiches tomorrow. Thanks again.
Thank you, Jeff, I’m so glad you enjoyed it!
Much thanks for giving me a smart thought.
I can’t believe I haven’t heard about this method of doing a roast before! I bet this would be good for a variety of roasts not just Porchetta! Been trying to find a way to do a good Cuban roast pork that does not involve a flavor injector and I think this might be it!
For sure, TK, I think this method would be great for your Cuban pork!
I made this, it turned out fantastic. Instead of slicing the meat I rolled it as I sliced it into one long flat piece about 1/2 inches thick, then seasoned & rolled it back into a roast, tied it. Before I roasted it I seared it all over in bacon fat. Also made one with beef, using sliced garlic and different spices.Can’t remember what I used.Drunk! Was a bit dry so next time I think I’ll try putting a thin layer of Italian sausage inside to grease/moisten it up a bit. I’m salivating just thinking about it!
Forgot to rate this recipe. 5 stars.Thanks for the idea.
Thanks Kimberly for the wonderful tasty and crunchy Porchetta dish. My Hubby and I just started the Keto diet and it was the best pork roast I ever made. I had a 7 lbs
pork shoulder, lots of fat on it. I usually braise my roasts but your recipe worked very good. We had broccoli drenched in butter and a salad with lots of avocados on it.
Heavenly.
Thank you, Rosemarie, I’m so happy that you and your husband enjoyed this!
I love Porchetta! I also visited Orvieto and ate at the same place you did. It was the best porchetta I have ever eaten. I can’t forget the taste, it was wonderful!
Thank you for the reciepe
How fun, Laurie, that’s awesome! I hope you get the chance to recreate the porchetta at home, it’s well worth it!
Perfect flavoring. In fact, I double the herbs, garlic, and seasoning because it’s that good. It loses 1/2 a star because 185 degrees is too high and causes it to be extremely dry. FDA recommendations for pork is 145 degrees, plus at least 3 minutes sit time. My own experience suggests 155 degrees with 15 minutes rest time. Really appreciate this recipe Kimberly. It’s a winner.
I’m so glad you enjoyed it, Robin, thank you!
I’m making this for Thanksgiving for about 10 people instead of a Turkey as I do not care for Turkey, so I’m going to make 2 with several side dishes. What sides would you recommend for this for a Thanksgiving meal? Thank you so much for this recipe I just know it will be a big success! Also,I think I’m going to get it ready and cover tightly and refrigerate it until morning,then take it out about 45 minutes to an hour for it to get to room temperature before baking. I’m thinking the seasonings will be more flavorful that way. I’m excited for Thanksgiving!! Thank you.
Great idea, Paula! There’s no reason you can’t serve some classic Thanksgiving side dishes with the porchetta – e.g., stuffing, au gratin potatoes, roasted root vegetables, mashed potatoes, roasted potatoes, Brussels sprouts, cauliflower, corn, etc, etc. And yes, you can definitely prepare it in advance and let those spices and herbs penetrate the meat overnight before roasting it the next day.
I wonder how it would be if I took a boneless butt (shoulder) roast and cut it flat. I’m not sure of the cooking term but cut the knife through unrolling the roast into a long, flat, piece of meat. Then spice the whole thing and roll it back up and tie it.
Absolutely, Dale, you can totally do that!
Thanks Kimberley. Made as a Sunday roast yesterday for my wife and I. Lovely hot and leftovers for cold meat sandwiches. I would change one thing next time and that would be to wrap in foil for the first hour cook just to keep it a bit more moist. I was also wondering whether to put a strip of bacon in each cut. Has anyone tried it?
Any thoughts Kimberley?
Wonderful, Tony, thank you so much! Good tip about the foil, especially if you’re using a lean cut like a loin roast. Is that what you used? With pork shoulder moisture shouldn’t be a problem as the melting fat bastes itself while it’s roasting. And as for bacon….you will virtually never hear me turn down bacon. Like ever. LOL :)
Kimberley, I used what we call in Australia at least a collar butt. It is part of the shoulder, boned and skin removed. Not as lean as loin but not a lot of fat like a full boned shoulder.
This is simply one of the best dishes you have ever presented.
I thought your recipe had a long cook time, but I followed it, since it was so highly rated. I pulled my pork roast from the oven after the second hour to find the temp was in the 160s. I generally cook pork to 145, so I was horrified. I apparently missed the noted in your blog to cook to 185. do you have a bunker of gravy to pour over your destroyed pork roast? bc I needed a gallon of water for the one I just cooked to 160s. dang, girl.