Porchetta Recipe

Toast and grind fennel

Heat a small skillet over medium heat. Add the fennel seeds and toast, shaking the pan, until fragrant and slightly darker, about 1–2 minutes. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder; set aside.

Make herb paste

In a food processor or using a mortar and pestle, combine garlic cloves, sage leaves, rosemary leaves, toasted ground fennel, lemon zest, black pepper, red pepper flakes (if using) and olive oil. Pulse or mash to form a coarse, oily paste — not completely smooth. Scrape down sides and mix to ensure even texture. If needed, add a tablespoon of the white wine to loosen the paste.

Butterfly/flatten the shoulder

On a large cutting board, lay the boneless pork shoulder. Using a sharp knife, butterfly the shoulder by making lengthwise cuts and opening it out so it becomes an even slab roughly the same length as the pork belly. Aim for an even thickness of about 2–3 cm so it can roll evenly.

Score the skin

On the pork belly skin side, use a very sharp knife to score the skin in parallel lines about 1–1.5 cm apart without cutting all the way through to the meat. This helps fat render and gives a crisp crackling. Pat the skin dry with paper towels.

Season pork pieces

Rub the coarse sea salt evenly over both the flattened shoulder and the meat side (underside) of the pork belly. Lightly season the scored skin with a small pinch of kosher salt (from the finishing section) but save heavier salt for later to avoid drawing too much moisture initially.

Spread herb paste

Evenly spread two-thirds of the herb-garlic paste over the inner surface of the butterflied shoulder. Reserve the remaining paste for the belly/outer layer. Sprinkle about one tablespoon of the white wine over the paste to help aroma and moisture.

Layer and roll

Place the pork belly skin-side down on a work surface. Put the shoulder (paste side down) on top of the belly so the paste contacts the belly. If the shoulder piece is larger than the belly, trim to fit, leaving a roughly even rectangular assembly. Use kitchen twine to roll the layered meat tightly into a uniform log, tucking in the edges as you go so the seam is neat. Tie at 3–5 cm intervals with kitchen twine to secure the roll.

Dry the rolled porchetta

Place the tied porchetta on a rack set over a tray and refrigerate, uncovered, for at least 4 hours or preferably overnight. This helps dry the skin for better crisping.

Final skin seasoning

Remove the porchetta from the fridge about 30–60 minutes before roasting to come closer to room temperature. Pat the skin dry again. Rub the skin with the remaining olive oil (or the 1 tbs oil from finishing) and sprinkle the kosher salt evenly into the skin scores and across the surface. Brush off any large salt crystals so they don't burn.

Preheat oven and prepare pan

Preheat the oven to 230°C (450°F). Place a rack in a shallow roasting pan and add the stock (optional) to the bottom of the pan to keep drippings from burning and to create a moist environment for the interior.

High-heat blast

Put the porchetta, skin-side up, on the rack and roast at 230°C (450°F) for 25–30 minutes to jump-start crackling and color. Keep an eye on the skin so it browns but does not burn; tent loosely with foil if it threatens to overbrown.

Lower and continue roasting

Reduce oven temperature to 160°C (325°F) and continue roasting until the internal temperature of the center reaches 68–70°C (155–158°F). For a 3 kg rolled porchetta this typically takes 1 hour 45 minutes to 2 hours. Baste the roast once after the first 45 minutes with pan juices or a splash of white wine for added flavor.

Final crisp (if needed)

If skin isn't as crisp as desired at the end, increase oven to 240°C (465°F) or use the broiler for 3–6 minutes watching constantly to avoid burning until ideal crackling is achieved.

Resting

Remove porchetta from oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly to a safe 70–72°C final carryover, while making slicing easier.

Remove twine and slice

Cut the twine and slice the porchetta into 1–1.5 cm thick slices using a very sharp knife. Each slice should show a swirl of shoulder and belly with a crisp skin exterior.

Make quick pan sauce (optional)

Place the roasting pan over medium heat on the stovetop (or transfer juices to a saucepan). Add the remaining white wine and bring to a simmer, scraping browned bits. Reduce slightly, then strain and whisk in a knob of butter if desired. Spoon a little sauce over the slices when serving.

Serve

Serve porchetta warm with roasted vegetables, polenta, or in crusty rolls. Garnish with additional fresh sage or rosemary if desired.