Porchetta Recipe

Prepare and season pork

Remove pork belly and loin from refrigerator and pat very dry with paper towels. Lay the pork belly skin-side down on a cutting board. Butterfly the pork loin if necessary so it lies flat and place the loin on top of the belly, centered. Sprinkle 2 tbs kosher salt and 2 tsp freshly ground black pepper evenly over the exposed surface of the pork loin and the interior of the belly where the loin will sit.

Make herb paste

In a food processor combine parsley, sage, rosemary, thyme, garlic cloves, fennel pollen (or ground fennel), crushed red pepper flakes, lemon zest, 3 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Pulse until the mixture forms a coarse, spreadable paste (stop before it turns into a runny purée). Scrape down the sides as needed.

Assemble porchetta

Spread the herb-fennel paste evenly over the surface of the pork loin. Leave a small border around edges to prevent squeeze-out. Gently roll the loin inside the belly tightly away from you into a log so the skin is on the outside. Tuck the ends under to create a neat cylinder. Using kitchen twine, tie the roll at 1½ to 2-inch intervals with snug but not crushing knots (about 5–7 ties depending on length). Brush the outside skin lightly with 1 tbs olive oil and sprinkle the remaining 1/2 tbs kosher salt (reserved from total) evenly over the skin to help it crisp.

Rest & refrigerate

Place the trussed porchetta on a plate, cover loosely with plastic wrap, and refrigerate for at least 2 hours and up to overnight. Chilling helps the roll hold its shape and the flavors to meld.

Bring to room temperature

Remove the porchetta from the refrigerator 45–60 minutes before roasting to come closer to room temperature. Preheat oven to 475°F (245°C). Position a rack in a roasting pan so the porchetta will be in the middle of the oven.

Initial high-heat roast

Place porchetta, skin-side up, on a rack set inside a roasting pan. Roast at 475°F (245°C) for 20–30 minutes or until the skin starts to blister and turn golden — this jump-starts crisping.

Lower heat and continue roasting

Reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature in the thickest part of the meat reaches 145–150°F (63–66°C) for medium, about 60–90 minutes depending on size (total roast time ~1 hr 20–2 hrs). Every 30 minutes, check pan juices; if the pan is dry add a splash of stock or water to prevent smoking.

Rest the porchetta

When target temperature is reached, transfer porchetta to a cutting board and tent loosely with foil. Rest 20–30 minutes — carryover heat will rise the internal temp a few degrees and juices will redistribute.

Optional pan sauce

While porchetta rests, place roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add optional 1/2 cup white wine to deglaze, scraping up browned bits, then add 1 cup stock and simmer until slightly reduced (5–10 minutes). Taste and adjust seasoning. Strain if desired.

Carve and finish

Remove twine and slice porchetta into 1/2-inch to 3/4-inch slices. Arrange on a platter, finish with a light sprinkle of cracked black pepper, and serve with pan sauce on the side.