Why You’ll Love Porchetta Recipe
This porchetta is impressive enough for entertaining, yet straightforward enough to make at home with a little patience. The slow roast gives the pork belly time to become tender and juicy, while the final blast of heat creates that signature crisp, crackly skin. The rosemary, fennel, parsley, lemon zest, and black pepper bring fresh, bold flavor to every slice. You can also add pork tenderloin in the center for an extra hearty roast, making it even more satisfying for a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2.5 tbsp fresh rosemary, needles only
2 tsp fennel seeds
2 tsp flaky sea salt
2 tsp freshly ground black pepper
2 tsp red pepper flakes (optional)
1 lemon, zest only
2 tbsp fresh flat leaf parsley, roughly chopped
3 to 3.5 lb pork belly, skin on, about 12 x 12 inches
1 to 2 lb pork tenderloin, about 3 inches in diameter, optional
Directions
In a small frying pan over low heat, lightly toast 2 teaspoons of the rosemary needles with the fennel seeds. Shake the pan constantly and cook just until fragrant, about 30 seconds to 1 minute. Let the mixture cool, then roughly chop it into a coarse spice blend. Transfer it to a small bowl and mix with the sea salt, black pepper, and red pepper flakes if using. In a separate bowl, combine the lemon zest and chopped parsley.
Place the pork belly skin-side down on a cutting board and lightly score the meat in a diamond pattern. Sprinkle half of the salt mixture evenly over the meat. Spread the lemon-parsley mixture generously on top. If using the pork tenderloin, place it in the center of the pork belly.
Roll the pork belly tightly with the skin facing outward, enclosing the tenderloin if included. Tie the roll securely with kitchen twine. Rub the outside of the skin with the remaining salt mixture. For make-ahead prep, wrap the porchetta tightly in plastic wrap, place it in a dish, and refrigerate overnight.
Preheat the oven to 275°F. Check that the outside of the porchetta is dry, patting it with paper towels if needed. Rub lightly with a neutral oil. Set the porchetta seam-side down on a rack in a deep roasting pan. Roast on the center rack for 2 to 3 hours, basting with pan drippings every 30 minutes. Use a meat thermometer to check that the internal temperature reaches 160°F.
Increase the oven temperature to 450°F and roast for another 20 to 25 minutes, until the skin is deeply golden and crisp. Check it every 5 minutes during this final stage to avoid overbrowning. Remove from the oven and let it rest for 15 to 20 minutes before slicing and serving.
Servings and timing
This recipe makes 8 servings.
The total time is about 4 hours and 30 minutes. That includes the roasting time and resting time before slicing. If you choose to refrigerate the porchetta overnight before roasting, plan for additional chilling time.
Variations
For a more traditional herb profile, add a little sage or thyme to the filling. If you prefer a milder roast, leave out the red pepper flakes. Using the pork tenderloin in the center creates a meatier porchetta with a nice contrast between lean and rich cuts, while leaving it out gives you a more classic pork belly-focused roast. You can also add a few thin slices of garlic inside the roll for deeper savory flavor.
Storage/Reheating
Store leftover porchetta in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months.
To reheat, place slices in a baking dish and warm in a 325°F oven until heated through. For the best texture, reheat uncovered so the outside can crisp slightly again. You can also reheat slices in a skillet over medium heat for a crisp exterior. Avoid microwaving if possible, since it can soften the crackling.
FAQs
What cut of pork is used for porchetta?
Porchetta is typically made with pork belly because it has the ideal balance of meat, fat, and skin for a juicy roast with crispy crackling.
Do I have to use pork tenderloin in the middle?
No. The tenderloin is optional. It adds extra meat and makes the roast more substantial, but the recipe still works well without it.
Why do I need to score the meat?
Scoring helps the seasoning penetrate the pork and makes the rolled roast easier to flavor evenly.
Can I prepare porchetta ahead of time?
Yes. You can season, roll, and tie the porchetta the night before, then keep it refrigerated until ready to roast.
Why is my skin not getting crispy?
The skin needs to be very dry before roasting. Patting it dry and finishing the roast at high heat are both important for crisp crackling.
What internal temperature should porchetta reach?
The pork belly should reach 160°F internally for a juicy and properly cooked roast.
How do I tie porchetta without it falling apart?
Use kitchen twine and tie the roast firmly at regular intervals so it keeps its shape during roasting.
Can I make this recipe less spicy?
Yes. Simply leave out the red pepper flakes for a milder flavor.
What should I serve with porchetta?
Porchetta pairs well with roasted potatoes, sautéed greens, crusty bread, polenta, or a fresh salad.
How long should porchetta rest before slicing?
Let it rest for 15 to 20 minutes after roasting so the juices can redistribute and the slices stay moist.
Conclusion
This porchetta recipe is a stunning roast that combines crisp skin, juicy pork, and aromatic herbs in every bite. Whether you serve it for a holiday, family gathering, or special weekend dinner, it delivers big flavor and an unforgettable presentation. With a little preparation and careful roasting, you can create a beautifully golden, tender porchetta right in your own kitchen.
