Print

Porchetta Recipe

Porchetta Recipe
Print Recipe

4.7 from 30 reviews

Indulge in the rich flavors of Italian cuisine with this crispy and succulent porchetta recipe. A boneless pork belly is seasoned with aromatic herbs, garlic, and zesty lemon zest, then slow-roasted to perfection for a dish that is sure to impress.

Ingredients

Scale

Porchetta:

  • 1 (5-6 pound) boneless pork belly
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon fennel seeds
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh sage (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 6 cloves garlic (minced)
  • 1 tablespoon lemon zest
  • 2 teaspoons red pepper flakes (optional)
  • 2 tablespoons olive oil

Instructions

  1. Prepare the Pork Belly: Place the pork belly skin-side down on a large cutting board. Score the meat lightly in a crosshatch pattern.
  2. Season the Pork: Mix salt, pepper, fennel seeds, rosemary, sage, thyme, garlic, lemon zest, red pepper flakes, and olive oil into a paste. Rub the seasoning all over the meat side of the pork belly.
  3. Roll and Tie: Roll the belly tightly into a log, skin side out, and tie with kitchen twine. Refrigerate for at least 12 hours or overnight.
  4. Roast the Porchetta: Preheat oven to 300°F. Roast porchetta on a rack in a roasting pan for 2 ½ to 3 hours until internal temperature reaches 160°F.
  5. Crisp the Skin: Increase oven temperature to 500°F and roast for an additional 20–25 minutes until the skin is crisp and golden.
  6. Rest and Serve: Let the porchetta rest for 15–20 minutes before slicing and serving.

Notes

  • For extra crisp skin, pat dry and leave the rolled porchetta uncovered in the fridge overnight before roasting.
  • Serve sliced porchetta with crusty bread or as the centerpiece of a meal.

Nutrition

Find it online: https://easy-tapas-recipes.com/porchetta-recipe/