Porchetta
Porchetta is a savory Italian pork roast rolled with herbs and slow-roasted until tender with perfectly crispy skin.
Servings: 8 servings
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
Calories: 294kcal | Protein: 5g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 18mg | Potassium: 105mg
