Porchetta recipe

Porchetta authentic Italian recipe

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Porchetta recipe

Porchetta is a traditional Italian dish featuring pork belly that’s rolled, stuffed with herbs and spices, and roasted to crispy perfection. Here’s a detailed recipe to make delicious porchetta at home:

Ingredients:

For the Porchetta:

  • 1 pork belly (about 5-6 pounds), skin on, butterflied
  • 1 pork loin (about 2 pounds)

For the Herb Mixture:

  • 1/4 cup fresh rosemary, finely chopped
  • 1/4 cup fresh sage, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fennel seeds, toasted and crushed
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon kosher salt
  • 1 teaspoon red pepper flakes (optional)
  • Zest of 2 lemons
  • 2 tablespoons olive oil

Instructions:

1. Prepare the Pork Belly and Loin:

  1. Score the Skin: Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
  2. Butterfly the Belly: If the pork belly is not already butterflied, slice it horizontally through the middle, being careful not to cut all the way through, and open it like a book.

2. Make the Herb Mixture:

  1. Combine Ingredients: In a bowl, mix together rosemary, sage, parsley, garlic, fennel seeds, black pepper, kosher salt, red pepper flakes (if using), lemon zest, and olive oil to form a paste.

3. Assemble the Porchetta:

  1. Season the Meat: Lay the butterflied pork belly flat, skin-side down, and spread half of the herb mixture evenly over the meat.
  2. Add the Loin: Place the pork loin in the center of the pork belly. Spread the remaining herb mixture over the pork loin.
  3. Roll the Porchetta: Carefully roll the pork belly around the loin to form a tight cylinder. Tie the roast with kitchen twine at 1-inch intervals to secure it.

4. Roast the Porchetta:

  1. Preheat Oven: Preheat your oven to 450°F (230°C).
  2. Roast at High Heat: Place the rolled porchetta on a rack in a roasting pan. Roast in the preheated oven for 30 minutes to crisp up the skin.
  3. Reduce Heat: Lower the oven temperature to 325°F (160°C) and continue roasting for 2 to 2.5 hours, or until the internal temperature of the meat reaches 160°F (70°C) and the skin is crispy.
  4. Rest the Meat: Remove the porchetta from the oven and let it rest for at least 15-20 minutes before slicing.

5. Serve:

  • Slice the porchetta into 1-inch thick slices and serve with your favorite sides, such as roasted potatoes, a green salad, or crusty bread.

Enjoy your homemade porchetta!

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