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Porchetta Roast Pork: The Ultimate Guide to Perfecting This Italian Classic

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This Porchetta recipe features a flavorful pork loin wrapped in crispy pork belly, seasoned with garlic and fresh herbs. Ideal for gatherings, it offers a perfect blend of rich flavors and textures, making it a standout dish for any occasion.

Ingredients

Scale
  • 1 whole pork loin (about 4–5 pounds), boneless
  • 1 pound pork belly, skin-on
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon red pepper flakes (adjust to taste)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup white wine (optional, for deglazing)
  • Kitchen twine (for tying the roast)

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Lay the pork loin flat on a cutting board and slice it open lengthwise to create a pocket.
  3. Score the skin of the pork belly in a crosshatch pattern.
  4. In a bowl, mix garlic, rosemary, sage, thyme, fennel seeds, red pepper flakes, salt, and black pepper.
  5. Rub the herb mixture all over the inside of the pork loin and pork belly.
  6. Place the pork belly skin-side down and lay the seasoned pork loin on top.
  7. Roll the pork belly around the pork loin, ensuring the skin is on the outside.
  8. Secure the rolled porchetta with kitchen twine at 1-inch intervals.
  9. Rub olive oil over the outside of the porchetta.
  10. Place the porchetta on a roasting rack and roast for 30 minutes at 450°F (230°C).
  11. Reduce the oven temperature to 325°F (160°C) and roast for an additional 2 to 2.5 hours until the internal temperature reaches 145°F (63°C).
  12. Baste the porchetta with its juices every 30 minutes.
  13. If using white wine, pour it into the roasting pan during the last 30 minutes of cooking.
  14. Let the porchetta rest for 20-30 minutes after removing it from the oven.
  15. Cut the twine and slice the porchetta into thick pieces, including both skin and meat.
  16. Strain the deglazed liquid and serve as a sauce.
  17. Add fresh herbs or a sprinkle of sea salt for garnish if desired.

Notes

  • Adjust the amount of red pepper flakes based on your spice preference.
  • Ensure the pork belly skin is dry before roasting for optimal crispiness.
  • Use a meat thermometer for accurate cooking to avoid overcooking.

Find it online: https://anasrecipes.com/porchetta-roast-pork/