Purchasing a pork roast doesn’t do it, there’s no skin, and no fat. A pork belly has the latter two, but no lean meat. The simple solution – combine the two.
For me, a trip to an Umbrian market is not complete without a stop by a porchettai, a vendor in a white van hawking delicious porchetta sandwiches, a large sandwich of savory roasted pork on a fresh white bun. A tasty snack to revive weary cyclists as we tour Umbria, you can find porchetta sandwiches throughout Italy.
EXPLORE OUR ITALIAN SPICES
Porchetta – Italian Roast Pork
- Total Time: 165 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
A classic Italian roast pork recipe. Crispy skin and flavorful herb-infused meat.
Ingredients
- 2.5 - 3 lbs (1134 - 1361 g) fresh pork belly
- 2.5 - 3 lbs (1134 - 1361 g) boneless pork loin
- Kosher salt
- 2 tbsp fennel seeds
- 2 tbsp olive oil
- 0.5 bulb (118 ml) fresh fennel
- 3 cloves garlic
- 1 tbsp (15 ml) fresh rosemary
- 0.25 cups (60 ml) fennel fronds
Instructions
- Set belly skin side up. Using a sharp knife or box cutter, score the skin in a diamond pattern, cutting only the skin itself.
- Flip the belly skin-side down and score the flesh in the same diamond pattern.
- Salt both sides of the belly and the loin. Set aside.
- Place fennel seeds in a hot sauté pan and toast until aromatic and starting to brown.
- Add olive oil, chopped fresh fennel, garlic, and rosemary; sauté until fennel is soft (about 4 minutes).
- Add chopped fennel fronds and remove from heat.
- Cover the loin and pork belly flesh with the seasoning mixture.
- Roll the belly around the loin, trimming if necessary to make the ends flush.
- Tie the roast with kitchen twine at 1/2” intervals.
- Place the roast on a wire rack in a sheet pan.
- Refrigerate uncovered for 1-2 days (optional) to allow seasoning to penetrate and skin to air-dry.
- Allow roast to sit at room temperature for 2 hours before cooking.
- Preheat oven to 500°F (260°C).
- Roast for 45 minutes.
- Reduce heat to 300°F (149°C) and roast until the internal temperature reaches 140°F (60°C) (about 1 1/2 to 2 hours).
- If needed, broil to brown the skin, watching carefully to prevent burning.
Notes
- For optimal crispiness, ensure the pork skin is completely dry before roasting. Pat it dry with paper towels after refrigerating.
- Substitute fresh sage or thyme for some of the rosemary if desired, to complement the fennel.
- To reheat leftovers, slice thinly and pan-fry until heated through for best results. Avoid reheating in the microwave.
- Prep Time: 30 minutes
- Cook Time: 135 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 200 g
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of pork should I use for making Porchetta?
For the best results, combine a pork roast with pork belly to ensure you have both lean meat and the necessary fat and skin.
How do I achieve crispy skin on my Porchetta?
To get crispy skin, make sure to score the skin deeply before cooking and roast it at a high temperature towards the end of the cooking time.
What spices should I use to season my Porchetta?
You can explore various Italian spices, but common seasonings include fennel, garlic, and rosemary to enhance the flavor.
I please need to ask a question. I have done all the prepping and it looks great. As we are only two people, I have far too much and was wondering if I could section it and freeze for future use? This is enough for 12 people!
Hi Gizelle, Yes, you should be able to section it and freeze for future use. And there are lots of options for using the leftovers – chopped up in a pasta sauce, maybe with some greens; in a soup; on a breakfast sandwich. Enjoy!!
I’ve made a similar recipe…smoked instead of oven roasted… almost had fist fights over the last servings!!
There’s not much better than a perfect Pirchetta with loin from a from a peanut fed feral sow.