Porchetta Recipe

Prepare and butterfly the pork (if not pre-rolled)

If your pork belly is not already butterflied and rolled with skin, place it skin-side down on a cutting board. Using a sharp knife, make a series of parallel cuts through the flesh (not cutting through the skin) to help flatten and open it like a book. Pound gently with a meat mallet to even thickness. Season the skin lightly with the sea salt to help dry it for crisping later.

Create herb-garlic rub

In a bowl combine chopped rosemary, sage, thyme, minced garlic, fennel pollen, coarsely ground black pepper, kosher salt, lemon zest and olive oil. Mix into a coherent paste. Taste a tiny smear; the balance should be garlicky-herby with forward fennel and bright lemon.

Season interior

Flip the pork so skin-side down. Spread the herb-garlic paste evenly over the meat layer, leaving a 1–2 cm border at the edges to prevent squeezing out when rolled. Make sure the paste reaches all corners for even flavor.

Roll and tie

Starting at one long edge, roll the pork tightly into a compact log so the skin ends up on the outside. Tuck the ends under as you roll for a neat cylinder. Using kitchen twine, tie the roast at 2–3 cm intervals (about 5–7 ties) to secure shape and ensure even cooking.

Refrigerate to dry the skin (optional but recommended)

Place the tied porchetta on a rack set over a tray, skin-side up, uncovered in the refrigerator for at least 6 hours or overnight. This dries the skin, which helps produce crackling when roasted. If short on time, let rest at room temperature 30–45 minutes before roasting.

Preheat oven and prepare pan

Preheat the oven to 220°C (425°F). Position a rack in a roasting pan. Pour 150–200 ml white wine or 150–200 ml water into the bottom of the pan to catch drippings and add moisture; this keeps fat from burning. Place a wire rack in the pan and set the porchetta on it, skin-side up.

Initial high-heat roast for crackling

Rub the skin with a little extra olive oil and sprinkle a thin layer of sea salt. Roast at 220°C (425°F) for 25–30 minutes until the skin begins to blister and color and crackle starts to form. Keep an eye to avoid burning; rotate pan once if your oven has hot spots.

Lower temperature and continue roasting

Reduce oven temperature to 160°C (325°F). Continue roasting for about 2 to 2.5 hours (approximately 40–45 minutes per kg total after the high-heat stage) until an instant-read thermometer inserted into the thickest part of the meat (avoiding touching twine) registers 70–72°C (158–162°F). Baste the top once or twice with pan juices if desired.

Final blast for extra-crisp skin (optional)

If the skin is not as crisp as desired after the long roast, increase oven to 240°C (465°F) or use the broiler for 5–8 minutes, watching very closely to avoid burning — the skin should puff and crackle.

Resting

Remove porchetta from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes. Resting allows juices to redistribute and makes slicing cleaner.

Slice and serve

Carefully cut and remove the twine. Using a sharp knife, slice the porchetta into 1–1.5 cm thick rounds to showcase the spiral of meat and herbs and the crisp skin exterior. Serve warm. Leftovers can be cooled and refrigerated; reheating in a hot oven (200°C / 400°F) for 10–15 minutes will re-crisp skin.