Porchetta
Ingredients
- 2 tbsp fennel seeds – toasted and lightly crushed
- 8 cloves garlic – finely chopped
- 2 tbsp fresh rosemary – finely chopped
- 2 tbsp fresh sage – finely chopped
- 2 tsp black pepper – freshly ground
- 1/2 tsp crushed red pepper flakes
- 1 tsp fennel pollen – optional
- 2 tbsp extra-virgin olive oil
- 2 tbsp kosher salt
- 4 pounds pork belly, skin-on, boneless
- 2 pounds pork loin, boneless
- 1/2 cup dry white wine
- crusty bread – for serving
Instructions
1. Toast the fennel seeds in a dry skillet over medium heat until fragrant, 2–3 minutes. Cool slightly, then lightly crush with a mortar and pestle or the bottom of a pan.
2. In a bowl, mix the crushed fennel seeds, garlic, rosemary, sage, black pepper, red pepper flakes, fennel pollen, extra-virgin olive oil, and 1.5 tbsp of the kosher salt to form a coarse paste; reserve the remaining 0.5 tbsp salt for the skin.
3. Place the pork belly skin-side down on a board. Spread the herb paste evenly over the meat side, going right to the edges.
4. Lay the pork loin lengthwise along the center of the belly. Roll the belly tightly around the loin into a neat cylinder and tie with kitchen twine at 1–1.5 inch intervals.
5. Pat the skin completely dry. Set the tied porchetta on a wire rack set over a rimmed roasting pan and refrigerate uncovered to dry the skin, at least 12 hours and up to 24 hours.
6. Heat the oven to 300°F (150°C). Remove the porchetta from the refrigerator, pat the skin dry again, and rub the reserved 0.5 tbsp kosher salt evenly over the skin.
7. Roast on the rack until the center of the loin reaches 135–140°F and the fat has rendered noticeably, 2.5–3 hours. After the first 30 minutes, carefully pour the white wine into the roasting pan (avoid splashing the skin) to prevent scorching and scent the drippings.
8. Increase the oven to 500°F (260°C) and continue roasting until the skin is deep golden, blistered, and shatteringly crisp, 15–25 minutes, rotating the pan once if needed. The internal temperature should reach 145–150°F in the loin.
9. Transfer to a board and rest 20 minutes. Slice into 0.5-inch rounds with a serrated or very sharp knife. Serve warm or at room temperature, with crusty bread for serving.
Porchetta is a fragrant, herb-packed Italian pork roast known for its contrast of juicy, well-seasoned meat and crackling, glassy skin. Aromatics like garlic, rosemary, and fennel perfume the rich pork, while slow roasting renders the fat and keeps the interior succulent. A final blast of high heat creates a crisp crust that shatters when sliced, making it as satisfying on a platter as it is tucked into a sandwich.
Originating in central Italy, especially Lazio and the town of Ariccia, porchetta has been a celebratory and street-food staple for centuries. Traditionally made from a whole, deboned pig seasoned with wild fennel and herbs, it was served at festivals and markets, then adapted to household ovens using belly and loin. Regional variations emphasize different herbs and aromatics, but the essence—abundant fennel and garlic, slow roasting, and crispy skin—remains a hallmark of central Italian cookery.