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Savory, herby, and crispy, this Porchetta is packed with flavor, perfect for a holiday roast or hearty sandwiches. 🐖 It’s a must-try classic!
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Looking for a show-stopping centerpiece? This porchetta recipe delivers bold flavor, crispy skin, and tender meat in every bite. Originating from Italy, porchetta roast is traditionally made by rolling pork belly with garlic, herbs, and spices, then roasting it low and slow before finishing at a high heat to crisp the skin. Whether you’re preparing a Sunday dinner or planning ahead for a holiday meal, this Italian porchetta recipe is worth every minute.
If you’ve never tried making porchetta recipes at home, you’ll be surprised how simple it is with just a few fresh ingredients and the right technique.
⭐ Why You’ll Love This Recipe
- Impressive but easy enough for home cooks
- Packed with savory garlic-herb flavor
- Crispy crackling on the outside, juicy meat on the inside
- Great as a main dish or sliced thin for sandwiches
🛒 Ingredients & Substitutions
- pork belly, skin on – use a slab with even thickness for best rolling. You can also use a pork shoulder, but pork belly is preferred due to its higher fat content and crispy skin. If using the shoulder, you won’t get the same crackling.
- garlic cloves – substitute with garlic powder (1½ teaspoons)
- fresh rosemary – use 1 tablespoon dried if needed
- fresh sage – swap for 1 tablespoon dried sage
- fresh thyme – use 1½ teaspoons dried
- lemon zest – orange zest can be used for a twist
- crushed red pepper flakes – add more or less to control the heat
- salt and black pepper – essential for flavor and crisp skin
✨ Variations
- Swap the herbs with parsley, fennel, or oregano
- Add spices like smoked paprika or chili powder
- Use orange zest instead of lemon for a sweeter citrus note
- Want a spicier version? Add cayenne or chipotle powder
🔥 Tips
- Score the pork belly to help the seasoning penetrate
- Let the skin dry uncovered in the fridge overnight for crispier crackling
- Bring the porchetta to room temperature before roasting
- Use a meat thermometer to check doneness – aim for 170°F
❓ FAQs
Porchetta is an Italian pork roast rolled with herbs and slow-roasted until tender with crispy skin. It is a traditional Italian dish with roots in central Italy, especially Lazio and Umbria.
Yes. You can season and roll the roast ahead and store it uncovered in the fridge overnight.
Dry the skin well and finish the roast at high heat after slow-roasting.
Most do, but some versions combine pork belly and loin for a meatier option.
It is delicious both ways. Serve it hot as a main dish or thinly sliced and cold for sandwiches.
Slice between ½ inch to 1 inch thick for serving as a roast. For sandwiches, slice them thin.
No, but poking or scoring helps release fat and promotes even crisping.
Roasted vegetables, polenta, crusty bread, sautéed greens, or Italian-style potatoes pair well.
The skin needs to be dry before roasting. Let it sit uncovered in the fridge overnight and use high heat at the end of roasting.
🍽️ Other Recipes You May Enjoy
Porchetta
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Equipment
- butcher's twine
- meat thermometer
- sharp paring knife
- food processor or sharp knife and cutting board
- paper towels
- serrated knife
Ingredients
- 4-5 lbs pork belly, skin on
- 4-5 garlic cloves, peeled and crushed
- 2 tablespoons fresh rosemary, roughly chopped
- 2 tablespoons fresh sage, roughly chopped
- 1 tablespoon fresh thyme
- 1 teaspoon lemon zest
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon salt, divided
- ½ teaspoon black pepper
Instructions
Prep the pork belly:
- Pat the pork belly dry. Use a paring knife to poke the skin all over about every inch, being careful not to cut into the meat. Sprinkle 1 teaspoon of salt over the skin and let it sit for 10-15 minutes while the oven preheats to 325°F.
Make the herb rub:
- Add garlic, rosemary, sage, thyme, and lemon zest to a food processor. Pulse until finely chopped (20-30 seconds), or chop by hand. Transfer to a bowl and stir in crushed red pepper, remaining 2 teaspoons of salt, and black pepper.
Season the meat:
- Pat the pork belly dry again. Flip it skin-side down and score the meat in a crosshatch pattern about ½ inch deep. Rub the herb mixture evenly over the meat, pressing it into the cuts.
Roll and tie:
- Roll the pork belly into a tight log, skin-side out. Secure it with butcher’s twine every 1 to 1½ inches. Place it seam-side down on a wire rack set over a rimmed baking sheet.
Roast:
- Bake uncovered for 2½ to 3 hours or until the internal temperature reaches 170°F.
Crisp the skin:
- Remove the porchetta from the oven. Increase oven temperature to 450°F. Return the porchetta and roast for 15-20 minutes until the skin is crispy.
Rest and serve:
- Let the porchetta rest uncovered for 10-15 minutes. Remove twine, then slice into ½ to 1-inch-thick pieces using a serrated knife. Serve warm.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For best texture, keep the skin side up to prevent sogginess.
♨️ REHEATING
- Microwave: Heat in 30-second intervals until warmed through.
- Oven: Bake at 350°F for 10-15 minutes.
- Air fryer: Reheat at 400°F until hot and skin is crisp again.
- Skillet: Sear the slices skin-side down in a dry skillet until they are warmed and crispy.
❄️ FREEZING
- Freeze whole or sliced portions tightly wrapped in foil and placed in a freezer-safe bag for up to 2 months.
- Thaw overnight in the fridge before reheating.
💡 TIPS FOR BEST RESULTS
- Use an evenly thick pork belly for easier rolling and even cooking.
- For crispier skin, let the pork belly sit uncovered in the fridge overnight before roasting.
- Let the rolled porchetta rest at room temperature for 1-2 hours before baking for more even cooking.
🍳 ALTERNATE COOKING METHODS
- Smoker: Smoke at 275°F until internal temp reaches 170°F, then crisp in a 450°F oven.
- Grill (indirect heat): Cook on a covered grill using indirect heat, then finish over direct heat to crisp the skin.
- Convection oven: Use convection mode to reduce roasting time slightly and improve skin crispness.
♻️ LEFTOVERS
- Make porchetta sandwiches with crusty rolls, arugula, and mustard aioli.
- Dice and add to pasta or risotto.
- Use in tacos, breakfast hash, or grain bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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