Porchetta Recipe

Prepare and butterfly pork

Pat both the pork loin and pork belly dry. Lay the pork belly skin-side down on a cutting board. Place the boneless pork loin on top of the belly, centered. If needed, butterfly the loin slightly so the two pieces form one even rectangle when overlapped. Trim to make a roughly even rectangle.

Score and season skin

Using a sharp knife, score the pork belly skin in 1/4- to 1/2-inch diagonal lines (shallow cuts through skin, not deep into fat). Rub 2 tablespoons kosher salt and 1 teaspoon black pepper evenly over the skin side and the underside of the assembled meat.

Make herb-garlic filling

In a bowl combine minced garlic, crushed toasted fennel seeds, chopped rosemary, chopped thyme, lemon zest, remaining 1 tablespoon kosher salt, remaining 1 teaspoon black pepper and 3 tablespoons olive oil. Mix into a coarse paste.

Spread filling and roll

Flip the meat so skin is down. Spread the herb-garlic paste evenly over the meat layer, leaving a 1/2-inch border around edges. Tightly roll the meat lengthwise into a cylinder so the skin ends up on the outside. Fold ends under to compact.

Tie the roast

Use kitchen twine to tie the roll at 1- to 1.5-inch intervals, making 6–8 knots to hold shape. Tuck the skin edges under if needed so the skin forms a smooth outer layer.

Dry and rest

Place the tied porchetta on a rack set over a sheet pan and refrigerate uncovered for at least 4 hours or overnight to dry the skin (helps crisp the crackling).

Roast and braise

Preheat oven to 475°F (245°C). Remove porchetta from refrigerator and let sit 30 minutes. Place on a rack in a roasting pan. Roast at 475°F for 20–25 minutes until skin puffs and begins to brown. Reduce oven temperature to 325°F (165°C), pour 1 cup white wine and 1 cup stock into bottom of pan (avoid pouring over skin). Roast for additional 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature at center reaches 145°F (63°C). Baste pan juices occasionally and add more stock if pan becomes dry.

Rest and finish

Remove porchetta from oven and tent loosely with foil. Let rest 20–30 minutes before removing twine and slicing to keep juices locked in. If skin needs extra crisping, place under high broiler for 2–4 minutes watching closely until crackling is crisp.

Toast pistachios briefly: In a medium skillet over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter until butter foams. Add the pistachios and toss for 2 minutes until fragrant and lightly toasted.

Add aromatics and braise: Add smashed garlic cloves and thyme sprigs; cook 30 seconds until aromatic. Pour in 1/4 cup water and 1 tablespoon lemon juice, then sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Reduce heat to low, cover the skillet, and simmer gently for 6–8 minutes so the pistachios absorb the aromatics and liquids.

Finish and drain: Uncover and increase heat to medium-high to evaporate excess liquid, stirring until glaze clings to nuts, about 2–3 minutes. Remove thyme sprigs and smashed garlic. Transfer pistachios to a bowl and let cool slightly before serving alongside sliced porchetta.

Combine herbs and aromatics: Finely chop the parsley and mint (if using) and place in a bowl. Mince the garlic and add it with rinsed capers and anchovy fillets to the herbs.

Emulsify: Add red wine vinegar and lemon juice. While stirring, slowly whisk in the extra-virgin olive oil to form a loose emulsion. Alternatively pulse briefly in a food processor for a smoother texture, scraping down the sides so herbs are evenly combined.

Season and rest: Stir in 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as needed. Let rest at room temperature at least 15 minutes to meld flavors before serving with porchetta.