Name: Perfect Fennel Pork Porchetta Recipe
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 2 lb pork belly, 1 slab, approx; 1 lb pork tenderloin; 1 teaspoon fennel seeds; 2 cloves garlic, roughly chopped; 2 tablespoon fennel fronds; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh sage, chopped; 2 teaspoon fresh thyme, chopped; 1 lemon, zest only; ½ teaspoon red pepper flakes; 1 teaspoon black pepper; 1 ½ teaspoon salt, divided; 1 tablespoon olive oil

Jump to Recipe· 4.5 from 9 reviews

If you’re craving something truly special that brings together rich, savory pork with the aromatic punch of fennel and fresh herbs, you’re in for a treat. This Perfect Fennel Pork Porchetta Recipe is an absolute winner—I’ve made it countless times for friends and family, and it never disappoints. Crispy skin, juicy meat, and a herbaceous, fennel-infused aroma make this porchetta a centerpiece-worthy dish that’s easier to nail than you might think. Stick with me, and I’ll walk you through it step by step so you can impress everyone at your next dinner!

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Why This Recipe Works

Balanced Flavor Profile: The fennel seeds and fresh herbs blend perfectly to enhance without overpowering the pork.
Crispy Skin Magic: Scoring the pork belly fat and finishing with a high heat blast creates that irresistible, crackly crust.
Simple Technique, Stunning Result: Rolling and tying the pork belly around the tenderloin locks in moisture and flavor, making the cooking process foolproof.
Make-Ahead Advantage: Preparing it a day ahead lets the flavors deepen and the rind dry out, guaranteeing delicious results.

Fennel Pork Porchetta, Fennel Pork Recipe, Herb-Infused Pork Roast, Crispy Pork Belly with Fennel, Gourmet Pork Main Dish - A roasted rolled meat with a crispy, golden-brown outer layer sits on a metal grilling rack inside a baking tray. The piece is tied tightly with string around it, creating several segments along its length. The surface of the meat is speckled with dark grilled herbs and spices, and the meat’s texture looks slightly charred and juicy. The tray beneath the rack catches drips of juice and browned bits, with a shiny, oily finish. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are straightforward but thoughtfully chosen to create a harmonious dish. Pork belly gives richness and crispy skin, while tenderloin adds lean, juicy meat. Aromatics like fennel seeds and fresh herbs bring that signature flavor that makes this porchetta unforgettable.

Fennel Pork Porchetta, Fennel Pork Recipe, Herb-Infused Pork Roast, Crispy Pork Belly with Fennel, Gourmet Pork Main Dish - Flat lay of a fresh slab of pork belly with scored fat, a whole pork tenderloin, a small white ceramic bowl of whole fennel seeds, roughly chopped garlic cloves, a small bunch of fennel fronds, a small pile of chopped fresh rosemary, a small pile of chopped fresh sage, a small pile of chopped fresh thyme, a lemon with zest curls visible, a small white ceramic bowl containing red pepper flakes, another small white ceramic bowl with black peppercorns, a small white ceramic bowl of coarse salt, and a small white ceramic bowl of golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Belly: Make sure it has a nice layer of fat—the fat is crucial for juicy meat and crispy skin.
Pork Tenderloin: Provides a lean contrast that cooks evenly inside the belly wrap.
Fennel Seeds: Toasting them releases their fragrant essential oils, deepening the dish’s signature anise note.
Garlic: Use fresh cloves for a punch of savory depth—never underestimate garlic in pork dishes!
Fennel Fronds: These add a fresh, bright herbaceousness that complements the roasted fennel seeds.
Fresh Rosemary, Sage & Thyme: Classic Italian herbs that bring earthiness and warmth.
Lemon Zest: Brightens the flavors and keeps the pork from feeling too heavy.
Red Pepper Flakes: Just a touch to add subtle heat without overpowering.
Black Pepper & Salt: Essential to layer and balance the flavors.
Olive Oil: Helps turn the herb paste into a spreadable consistency and adds smooth richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Perfect Fennel Pork Porchetta Recipe is how easy it is to adjust to your own preferences. I always encourage playing around with the herbs or the heat level until it feels just right for you—cooking should never be one-size-fits-all!

Herb Variations: I’ve personally swapped sage for oregano or added fresh basil when I want a slightly sweeter note; it works beautifully.
Spice Level: If you love a kick, increase red pepper flakes or toss in some cracked black pepper; for a milder version, reduce or omit entirely.
Meat Choices: If pork tenderloin is hard to source, I’ve used pork loin with great results, just be watchful about cooking time.

Step-by-Step: How I Make Perfect Fennel Pork Porchetta Recipe

Step 1: Prepare and Score the Pork Belly

Start by patting your pork belly dry really well—this prevents soggy skin later. Then, score the fat side in a wide crosshatch pattern. You want to cut through the fat but not into the meat beneath. This scoring is key to getting that crisp crackling everyone loves. Turn the belly meat-side up and place the pork tenderloin on top, trimming the tenderloin to roughly the same length as your belly for easier rolling.

Step 2: Make the Herb & Fennel Paste

Toast the fennel seeds in a dry pan for about a minute until fragrant—don’t walk away or they’ll burn! Use a mortar and pestle to crush them, then add your roughly chopped garlic, fennel fronds, fresh rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, and 1 teaspoon salt. Either crush all together or pulse briefly in a food processor until you have a smooth-ish paste. Finally, stir in olive oil to bring it all together.

Step 3: Assemble and Tie Your Porchetta

Spread about three-quarters of your paste evenly over the meat side of the belly and the tenderloin. Roll the belly around the tenderloin tightly but gently enough not to squeeze the meat out. Now, this is a little like tying a present: tie a knot at one end, then take the string along the length, looping and threading every 1-2 inches, pulling tight each time. Tie off at the other end. Then, rub the remaining herb paste onto the outside of the belly with the last half teaspoon of salt.

Step 4: Let It Rest in the Fridge

Pop the tied porchetta into your fridge uncovered for at least 24 hours. This step lets the flavors really develop and starts drying out the skin, which is crucial for crispiness. Don’t forget to dab off any excess moisture once or twice during this time—you want dry skin for that perfect crackle.

Step 5: Roast Low and Slow, Then Crisp

When you’re ready to cook, bring the porchetta to room temperature while preheating your oven to 275°F (135°C). Roast for about 2 hours, depending on the size of your pork belly and tenderloin, until an internal thermometer reads 150°F (65°C). Then crank the oven to 450°F (230°C) and roast until the skin crisps up beautifully, roughly 15-25 minutes—watch it carefully so it doesn’t burn.

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Pro Tips for Making Perfect Fennel Pork Porchetta Recipe

Scoring Perfection: Don’t cut too deep into the meat—this helps fat render nicely and keep the flesh juicy.
String Tension: Tie your porchetta snugly but not so tight that it squeezes out the tenderloin—it’s all about balance.
Dry Skin Tip: The day in the fridge uncovered is key for crisp skin; don’t skip this step or the crackle will suffer.
Watch the Final Roast: Stay close during the high-heat finish to get perfect browning without burning the skin.

How to Serve Perfect Fennel Pork Porchetta Recipe

Fennel Pork Porchetta, Fennel Pork Recipe, Herb-Infused Pork Roast, Crispy Pork Belly with Fennel, Gourmet Pork Main Dish - The image shows a rolled and roasted meat log sliced into several pieces. The outer layer is crispy and golden brown with a textured crust, while the inner layers reveal well-cooked, juicy meat with a mix of white and pinkish shades, and some herbs visible inside. The slices are neatly arranged on a wooden board with some meat juices pooling around them. The background is softly blurred with a bright light source coming from behind. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes fresh and simple: a sprinkle of chopped fennel fronds or fresh parsley adds a lovely pop of color and brightness that cuts through the richness—but you could also try a squeeze of lemon juice at the table for a little extra zing.

Side Dishes

This porchetta pairs beautifully with rustic roasted potatoes, sautéed greens like garlic spinach, or a crisp fennel and orange salad for a refreshing contrast. When I want to go classic Italian, a side of polenta or a simple farro salad never fails.

Creative Ways to Present

For special occasions, I slice the porchetta crosswise and fan the juicy rounds on a wooden board with fresh herbs and lemon wedges. It makes for a stunning visual centerpiece that invites guests to dig in family-style. Trust me, it always sparks compliments and conversation!

Make Ahead and Storage

Storing Leftovers

Wrap leftover porchetta tightly in foil or place it in an airtight container and store in the fridge for up to 3 days. Keeping the skin somewhat intact helps maintain both texture and flavor.

Freezing

I’ve frozen leftover porchetta successfully by slicing it first, then wrapping portions well in plastic wrap and foil to avoid freezer burn. It freezes for up to 2 months, making it a handy make-ahead option for busy days.

Reheating

To reheat, I recommend warming slices gently in the oven at 300°F (150°C) on a wire rack to keep the skin crispy. Avoid microwaves if you want to preserve that glorious texture!

FAQs

Can I use only pork belly for this recipe?

Yes, you can make porchetta using just pork belly, but adding pork tenderloin inside helps create a nice contrast between the rich fat and the lean meat, making it more balanced and tender inside. If using only belly, just adjust cooking times accordingly and ensure even rolling.
How long should I let the porchetta rest before slicing?

Rest your porchetta for at least 15 to 20 minutes after roasting to let the juices redistribute. This makes slicing cleaner and the meat juicier when you serve.
What if I don’t have fresh herbs?

Dried herbs can work in a pinch, but fresh herbs really make the flavor pop in the Perfect Fennel Pork Porchetta Recipe. If using dried, reduce amounts by about half and add them to the fennel paste along with a bit of extra olive oil to hydrate.
How do I know when the porchetta skin is perfectly crisp?

Watch carefully during the high-heat roasting phase; the skin will bubble up and turn golden brown with blistered spots. It should crackle when you slice it. Avoid any black spots to prevent bitterness.

Final Thoughts

This Perfect Fennel Pork Porchetta Recipe truly feels like a gift when it comes out of the oven—crispy, fragrant, and packed with layers of flavor that feel both rustic and refined. I love making it when I want to treat my loved ones or just crave something special for dinner. You’ll enjoy how the herbaceous fennel and garlic meld with the pork in such a comforting way, and I’m confident it’ll become your go-to porchetta recipe too. Give it a go—I promise the effort is so worth it, and the delicious leftovers are a bonus!