Entrée: Italy – Porchetta (Italian Rolled Roast Pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 2 hrs 25 min

Additional 12 hrs

Total 14 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–4 lb (1361 to 1814 g) boneless pork belly (skin on), trimmed
1 lb (454 g) boneless pork loin (optional)
6 cloves garlic, minced
2 tbsp (30 ml) fennel seeds, toasted and crushed
2 tbsp (30 ml) fresh rosemary, chopped
2 tbsp (30 ml) fresh thyme leaves
Zest of 1 lemon
2 tsp (10 ml) crushed red pepper flakes (optional)
2–3 tbsp (30–45 ml) olive oil
2 tbsp (30 ml) sea salt
1 tsp (5 ml) black pepper
Kitchen twine

Show original ingredient measurements

3–4 lb boneless pork belly (skin on), trimmed
1 lb boneless pork loin (optional)
6 cloves garlic, minced
2 tbsp fennel seeds, toasted and crushed
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
Zest of 1 lemon
2 tsp crushed red pepper flakes (optional)
2–3 tbsp (30–45 ml) olive oil
2 tbsp sea salt
1 tsp black pepper
Kitchen twine

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Lay pork belly skin-side down. If using loin, place it in the center. Mix garlic, fennel, herbs, lemon zest, olive oil, salt and pepper into a paste and spread over meat.
2. Step 2: Roll the belly tightly around the loin (or itself) into a log, keeping the skin as smooth as possible. Tie securely with kitchen twine at 0.787 to 1.18 in (2–3 cm) intervals.
3. Step 3: Score the skin lightly (optional) and rub with a little extra salt and olive oil. Let sit uncovered in the refrigerator for a few hours or overnight for drier skin and better crisping.
4. Step 4: Preheat oven to 230°C (450°F). Roast the porchetta on a rack for 30–40 minutes to crisp the skin.
5. Step 5: Reduce heat to 160°C (325°F) and continue roasting for another 1.5–2 hours until internal temperature reaches about 70–75°C (160–165°F) and meat is tender.
6. Step 6: Rest 15–20 minutes, then remove twine and slice into rounds. Serve with roasted potatoes or a simple salad.

1. Step 1: Lay pork belly skin-side down. If using loin, place it in the center. Mix garlic, fennel, herbs, lemon zest, olive oil, salt and pepper into a paste and spread over meat.
2. Step 2: Roll the belly tightly around the loin (or itself) into a log, keeping the skin as smooth as possible. Tie securely with kitchen twine at 2–3 cm intervals.
3. Step 3: Score the skin lightly (optional) and rub with a little extra salt and olive oil. Let sit uncovered in the refrigerator for a few hours or overnight for drier skin and better crisping.
4. Step 4: Preheat oven to 230°C (450°F). Roast the porchetta on a rack for 30–40 minutes to crisp the skin.
5. Step 5: Reduce heat to 160°C (325°F) and continue roasting for another 1.5–2 hours until internal temperature reaches about 70–75°C (160–165°F) and meat is tender.
6. Step 6: Rest 15–20 minutes, then remove twine and slice into rounds. Serve with roasted potatoes or a simple salad.