Porchetta Recipe

Prepare pork and flatten

Score the skin of the pork belly lightly with a sharp knife in a diagonal crosshatch so fat renders evenly. Butterfly the boneless pork loin if needed to make a roughly even rectangle about 1/2" thick. Lay the pork belly flat, skin-side down, on a cutting board. If the belly is longer than the loin, trim to match the length, leaving enough overlap to fully wrap the loin.

Assemble roll

Place the trimmed pork loin in the center of the belly. Drizzle 2 tablespoons olive oil over the interior of the belly and rub evenly. Spread about two-thirds of the herb-garlic filling (see Herb-Garlic Filling directions) evenly over the loin surface. Fold the belly over the loin snugly, rolling from one short end to the other to form a tight cylinder with the skin on the outside. If necessary, tuck the ends under so the roll is even.

Truss

Using kitchen twine, tie the roll at 1 1/2–2" intervals with snug but not strangling knots; leave several loops of twine on top to maintain shape during roast. Aim for 6–8 ties depending on length. Ensure the seam is tight and the roll is uniform so it cooks evenly.

Make herb filling

In a bowl combine the chopped parsley, rosemary, sage, thyme, minced garlic, toasted crushed fennel seeds, crushed red pepper flakes, lemon zest, 2 tsp kosher salt, 1 tsp black pepper and 3 tablespoons extra-virgin olive oil. Mix until a coarse, spreadable paste forms. Taste and adjust seasoning; the filling should be quite savory as it flavors the interior.

Apply remaining filling

Reserve about 1/3 of the filling for the exterior and finishing. Use the remaining filling to spread across the loin before rolling (as noted above).

Season exterior

Pat the exterior skin dry with paper towels. Sprinkle 2 tablespoons coarse kosher salt and 2 teaspoons freshly ground black pepper evenly over the skin and sides. If using fennel pollen or extra ground fennel, lightly dust about 1 tsp over the skin for additional aroma. Rub the reserved herb filling sparingly into any exposed seams and the ends of the roll.

Refrigerate (optional, for flavor and dry skin)

For best results (especially to help skin crisp), place the tied porchetta on a wire rack over a rimmed sheet pan, uncovered, in the refrigerator for 6–24 hours. This dries the skin, which improves crackling during roast. If short on time, proceed directly to roasting.

Low-and-slow roast

Preheat oven to 275°F (135°C). Place porchetta on a rack in a roasting pan, skin-side up. Roast low for about 6–8 hours until the internal temperature reaches approximately 155–160°F (68–71°C) and the fat has rendered; cooking time varies by roast size but plan about 1.5–2 hours per pound at this low temperature for even, tender meat. Baste occasionally with pan juices if desired.

Finish at high heat for crackling

Once the internal temperature target is reached and meat is tender, increase oven temperature to 475°F (245°C) or use the broiler. Roast an additional 20–30 minutes (watch carefully) until the skin puffs and becomes deeply golden and crisp. If using broiler, rotate pan and watch constantly to avoid burning.

Rest and carve

Remove porchetta from oven and let rest on a cutting board, tented loosely with foil, for 20–30 minutes to allow juices to redistribute. Remove twine and slice into 1/4–1/2" thick rounds with a very sharp knife. Arrange on a platter; spoon any pan juices over slices or reserve for sauce.

Pan sauce (optional)

Place roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add 1 cup white wine or dry vermouth to deglaze, scraping up browned bits. Reduce by half, then add 1 cup chicken or pork stock and simmer until slightly thickened (5–8 minutes). Taste and season with salt and pepper. Strain if desired and serve alongside slices.