Porchetta Pork Roast Recipe

Prepare pork

Pat both the pork belly and pork loin dry with paper towels. Lay the pork belly skin-side down on a clean work surface. Score the meat side of the pork belly lightly in a crosshatch pattern (not through the skin).

Make herb filling

In a bowl combine kosher salt, black pepper, fennel pollen, dried oregano, chopped rosemary, thyme leaves, minced garlic, lemon zest, red pepper flakes (if using), and 1 tablespoon olive oil. Mix into a paste.

Assemble porchetta

Spread the herb-garlic paste evenly over the scored meat side of the pork belly. Place the boneless pork loin in the center lengthwise. Roll the pork belly tightly around the loin to form a roulade with the skin on the outside. Use kitchen twine to tie the roll every 1 to 1.5 inches to secure an even cylinder. Brush the outside (skin) with remaining 2 tablespoons olive oil and sprinkle 1 teaspoon kosher salt evenly over the skin to encourage crisping.

Season and rest

Refrigerate uncovered for at least 1 hour, preferably overnight, to dry the skin and let flavors meld. If short on time, let rest at room temperature 30 minutes before roasting.

Roast - low and high method

Preheat oven to 275°F (135°C). Place the tied porchetta on a wire rack set in a roasting pan, skin-side up. Roast at 275°F for 2 to 2.25 hours (about 30 minutes per pound) until an instant-read thermometer inserted into the center reads 135°F (57°C). Remove from oven and increase oven temperature to 475°F (245°C). Let porchetta rest 10–15 minutes while oven heats.

Crisp the skin

Once oven reaches 475°F, return the porchetta to roast for 15–25 minutes until skin is deeply golden and blistered-crisp. Watch carefully to avoid burning. Target internal temperature after finishing should be 145–150°F (63–66°C). Remove from oven and rest 15 minutes before slicing. Reserve pan juices for serving or discard excess fat.

Cook fennel

While the porchetta is roasting, melt butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped shallot and sauté 1–2 minutes until translucent. Add the thinly sliced fennel and a pinch of salt. Cook, stirring occasionally, until fennel softens and starts to brown, about 12–15 minutes.

Caramelize and deglaze

Sprinkle the granulated sugar over the fennel and continue cooking 3–5 minutes until sugar dissolves and mixture takes on a deep golden color. Deglaze the pan with the white wine, scraping up browned bits. Add apple cider vinegar and 2 tablespoons water, reduce heat to low and simmer until the liquid is reduced and jam is thickened, about 6–8 minutes. Adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cool slightly; jam will thicken further as it cools.

Make glaze

In a small saucepan combine the aged balsamic vinegar and brown sugar. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook until the volume is reduced by about half and the mixture coats the back of a spoon — roughly 8–12 minutes. Remove from heat and whisk in 1 tablespoon butter for a glossy finish, if desired. Taste and adjust sweetness; cool slightly — glaze will thicken as it cools.

Slice and serve

Using a sharp knife, remove kitchen twine and slice the rested porchetta into 1/2-inch thick rounds. On each plate or serving board, spread a spoonful of caramelized fennel jam, place 1–2 slices of porchetta on top, and drizzle aged balsamic glaze over the meat. Finish with a few micro basil leaves and a light sprinkle of sea salt flakes. Serve immediately while skin is crisp.