Porchetta is pork’s final form. A glorious roll of fatty belly wrapped around tender loin, slathered with garlic and herbs, then roasted until the skin becomes shattering, salty crackling. It’s Italy’s greatest sandwich meat and centerpiece. Let’s make it happen.
Ingredients
Serves 8–10.
- 3 lbs (1.4kg) pork belly, skin-on, butterflied
- 2 lbs (900g) pork loin (optional, or use all belly)
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fennel seeds, toasted and crushed
- 1 tbsp black pepper
- 1 tbsp salt (plus more for skin)
- 1 tsp red pepper flakes
- 2 tbsp olive oil
Step-by-Step Instructions
Step 1: Make Herb Paste
- Mix garlic, rosemary, sage, fennel, black pepper, 1 tbsp salt, red pepper flakes, and olive oil into a paste.
Step 2: Prep Pork
- Lay pork belly skin-side down. Rub herb paste all over the flesh.
- If using pork loin, place it along the center of the belly. Roll belly tightly around it.
Step 3: Tie & Dry
- Tie the roll with kitchen twine every 1½ inches. Pat skin completely dry.
- Rub skin with a generous amount of salt. Refrigerate uncovered for 12–24 hours (this = crispy skin).
Step 4: Roast
- Preheat oven to 300°F (150°C). Place porchetta on a rack over a baking sheet.
- Roast for 3–4 hours until internal temp reaches 145°F (63°C).
- Crank heat to 500°F (260°C). Roast 10–15 minutes until skin blisters and crackles. Watch closely—it burns fast.
Step 5: Rest & Carve
- Rest 20 minutes. Cut into thick slices. Serve on bread, over greens, or just with your hands.
Summary
Prep Time: 30 min + overnight drying | Cook Time: 3–4 hours | Total: 4 hours + overnight
Yield: 8–10 servings | Difficulty: Medium (requires planning)
Storage Notes
Fridge: 5 days. Freezer (sliced): 3 months. Reheat slices in a hot skillet to re-crisp skin. The best leftover sandwich meat on earth.
