Italian Porchetta

Today on the Takrecipe website, we’re bringing you a classic Italian dish that’s famous for its crispy exterior and flavorful, juicy interior—Porchetta! This iconic Italian roast is made by stuffing a pork belly (sometimes with the loin attached) with a fragrant mix of fresh herbs, garlic, and seasonings before rolling it tightly and roasting it to perfection. Porchetta has been a staple in Italian cuisine for centuries, often served at celebrations and street food markets, where it’s sliced and served in sandwiches or as a main dish. With its crispy, crackling skin and rich, aromatic filling, this dish is a must-try for anyone who loves slow-roasted meats.

Ingredients (Serves 6)

• 1 whole pork belly (about 5-6 pounds), skin on
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons fennel seeds, toasted and crushed
• 1 tablespoon red pepper flakes (optional)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• Zest of 1 lemon
• ¼ cup olive oil
• 1 tablespoon white wine vinegar
• Butcher’s twine for tying

Prepare the Pork Belly

Lay the pork belly skin-side down on a large cutting board. Use a sharp knife to score the flesh in a crosshatch pattern, ensuring the flavors penetrate deeply. If your pork belly has an attached loin, make sure the seasoning is evenly distributed over both parts.

Prepare the Herb Filling

In a small bowl, combine salt, black pepper, crushed fennel seeds, red pepper flakes, minced garlic, rosemary, thyme, sage, and lemon zest. Drizzle in olive oil and white wine vinegar, then mix to form a thick, aromatic paste.

Season the Pork Belly

Rub the herb mixture generously over the scored side of the pork belly, pressing it into the meat to ensure even distribution. Be sure to coat every part of the meat with the seasoning for maximum flavor.

Roll and Tie the Porchetta

Carefully roll the pork belly tightly from one end to the other, ensuring the skin remains on the outside. Use butcher’s twine to tie the roast securely at 1-inch intervals, which helps it hold its shape during roasting.

Dry the Skin for Crispy Crackling

For extra crispy skin, let the rolled porchetta sit uncovered in the refrigerator for at least 12 hours or overnight. This helps dry out the skin, leading to a better crunch when roasted.

Roast the Porchetta

Preheat your oven to 300°F (150°C). Place the porchetta on a wire rack over a baking sheet and roast for about 3 hours, turning occasionally to ensure even cooking.

Crisp the Skin

After 3 hours, increase the oven temperature to 450°F (230°C) and roast for another 30-45 minutes until the skin becomes golden brown and crispy. Keep an eye on it to prevent burning.

Rest and Slice

Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful. Slice into thick rounds and serve warm.

Tips:

For Extra Crispy Skin:

🟢Pat the skin dry before roasting and avoid covering it with foil, as steam can soften the crust.

Let It Rest:

🟢Allowing the porchetta to rest before slicing ensures that the juices remain locked in for a more tender bite.

Pair It Well:

🟢Serve porchetta with roasted potatoes, grilled vegetables, or in a sandwich with a drizzle of salsa verde for an authentic Italian experience.

Other Italian food Recipes:

• Chicken Stroganoff Recipe
• Shrimp Pasta Recipe
• Eggplant Rollatini