Porchetta: The Crispy, Juicy, Italian Pork Roast of Your Dreams

Porchetta is Italy’s greatest gift to pork lovers. Crispy, crackling skin. Juicy, herb-flecked meat. Fennel, garlic, rosemary, and lemon zest rolled into a glorious spiral. It looks intimidating. It’s not. Roll it. Tie it. Roast it. Serve it. Your holiday table will never be the same. Let’s make porchetta.

Ingredients

Serves 8-10.

• 4-5 lb pork belly with skin (or pork shoulder + belly combo)
• 6 cloves garlic, minced
• 2 tablespoons fennel seeds, toasted
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped (or thyme)
• 1 tablespoon lemon zest
• 2 teaspoons red pepper flakes
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper

Step-by-Step Instructions

Step 1: Make the Herb Paste

1. In a bowl, mix garlic, fennel seeds, rosemary, sage, lemon zest, red pepper flakes, olive oil, salt, and pepper.

Step 2: Score and Season

1. Lay pork skin-side down. Score the meat in a crosshatch pattern (not too deep).
2. Rub herb paste all over the meat side.

Step 3: Roll and Tie

1. Roll pork tightly into a log, skin on the outside. Tie with kitchen twine every 2 inches.

Step 4: Dry the Skin (Crucial)

1. Pat skin completely dry. Refrigerate uncovered for at least 2 hours (or overnight).

Step 5: Roast

1. Preheat oven to 450°F (230°C). Roast 30 minutes to crisp skin.
2. Reduce heat to 325°F (160°C). Roast 2-3 more hours until internal temp reaches 190°F.

Step 6: Rest and Carve

1. Rest 20 minutes. Remove twine. Slice thick.
2. Serve with crackling skin. Accept applause.

Summary

Prep Time: 20 minutes + chilling | Cook Time: 3 hours | Total Time: ~5½ hours

Yield: 8-10 servings

Difficulty: Medium (tying takes practice)

Storage Notes

Store leftovers in the fridge for 5 days. Reheat slices in a hot skillet to re-crisp skin. Freeze sliced porchetta for 3 months. Leftovers make incredible sandwiches, pasta additions, or breakfast with eggs. The crackling is best day-of. Don’t skip the overnight drying step—that’s how you get shattering skin. Porchetta improves over a few days. Make it ahead. Reheat. Impress everyone.