Description
This classic porchetta recipe features a succulent rolled pork belly stuffed with aromatic herbs and tender pork tenderloin. The pork is slow-roasted to juicy perfection before being finished at high heat to achieve a crispy, golden skin. Perfect for a flavorful main dish that impresses at any dinner gathering.
Ingredients
Scale
Meat
- 2 lb pork belly, 1 slab, approx
- 1 lb pork tenderloin
Herb and Spice Paste
- 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
Instructions
- Prepare the Pork Belly: Pat the pork belly dry to remove any excess moisture. Score the fat side of the belly in a wide cross pattern, cutting into the fat but not as far as the meat. Turn belly so the meat side is up. Lay the tenderloin on top and trim the end if it hangs over so it matches the length of the belly. You can tuck the trimmed piece inside or use it separately. Alternatively, lay two pieces side by side if the tenderloin is very long.
- Make the Herb Paste: Toast the fennel seeds in a dry skillet for about one minute until fragrant. Crush them with a pestle and mortar, then add the roughly chopped garlic and crush together. Add fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, 1 teaspoon salt, and olive oil. Mix or pulse in a small food processor to form a relatively smooth paste.
- Coat the Meat: Spread about three-quarters of the herb paste evenly over the meat side of the pork belly and coat the tenderloin pieces thoroughly with the paste.
- Roll and Tie the Porchetta: Roll the pork belly around the tenderloin, then tie one end tightly with kitchen twine. Using the long end of the string, tie the porchetta by looping about 1-2 inches apart along the roll, pulling the string snug but not too tight so the tenderloin doesn’t slip out. Tie off the other end.
- Season the Outside: Rub the remaining herb paste all over the outside of the pork belly roll, then sprinkle the remaining ½ teaspoon salt on top.
- Refrigerate: Place the tied porchetta uncovered in the refrigerator for at least one day to let the flavors meld and the skin dry out. Dab the skin once or twice to remove any excess moisture.
- Bring to Room Temperature & Preheat Oven: On the day of cooking, remove the porchetta from the fridge and let it come to room temperature while you preheat your oven to 275°F (135°C).
- Slow Roast: Roast the porchetta for approximately 2 hours until the internal temperature reaches 150°F (65°C). Adjust the time slightly if your meat size varies.
- Crisp the Skin: Increase the oven temperature to 450°F (230°C) and roast the porchetta for an additional 15 to 25 minutes. Monitor closely so the skin crisps up golden brown without burning.
- Rest and Serve: Allow the porchetta to rest for 10-15 minutes before slicing to retain juices and serve warm.
Notes
- Scoring the pork belly fat deeply but not cutting through helps render fat and achieve crispy skin.
- To lightly toast fennel seeds, heat in a dry pan until aromatic, but do not burn.
- Tying the porchetta securely ensures it holds shape during roasting and helps even cooking.
- Drying the skin overnight in the fridge improves crackling quality.
- Letting the porchetta come to room temperature before roasting promotes even cooking.
- Use a meat thermometer to check doneness for perfect results.
- Resting the meat before carving retains moisture and enhances tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
