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porchetta recipe easy pork roast belly seasoned fennel herbs sandwiches

Porchetta

Kimberly Killebrew
Enjoy the incredible flavor of this iconic Italian roasted pork with your choice of the traditional pork belly or a pork roast.
Print Recipe
4.99 from 84 votes
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Entree, Main Course
Cuisine Italian
Servings 12 (if serving on sandwiches)
Calories 257 kcal

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

Calories: 257kcal | Carbohydrates: 1g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 119mg | Sodium: 678mg | Potassium: 739mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Keyword Porchetta
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