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italian roast pork porchetta holiday

Porchetta (Italian Roast Pork)

Porchetta is an Italian roast pork dish featuring seasoned and rolled pork belly, slow-cooked to perfection with crispy skin and juicy, tender meat. It's a beautiful and cost-effective centerpiece, perfect for festive occasions and great as leftovers for sandwiches.
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Prep Time 3 days
Cook Time 4 hours
Total Time 3 days 4 hours
Servings: 8 people
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12-15 lbs pork belly with rind bone-in or boneless
  • 2 tbsp black peppercorns
  • 3 tbsp fennel seeds
  • Fresh rosemary or thyme enough for a handful
  • 4 garlic cloves microplaned into a paste
  • 2 tbsp kosher salt for dry brining
  • 2 tsp baking powder for crisp skin
  • 2 tbsp olive oil
  • 2-3 cups of water for roasting
  • Optional: fennel branches wine (for aromatic steaming)

Method
 

Prepare the Pork Belly:
  1. Ask your butcher for a 12-15 lb boneless pork belly with the rind still attached. If using a combo of belly and loin, be mindful of uneven cooking temperatures.
  2. Score the flesh side in a diamond pattern about an inch apart, rotating your knife 90° halfway.
  3. Score the skin diagonally, being careful not to cut too deep. A criss-cross pattern on top helps fat render and creates crispy skin.
Toast and Grind Spices:
  1. In a dry skillet, toast 2 tbsp of black peppercorns and 3 tbsp of fennel seeds until fragrant (about 2 minutes).
  2. Crush the toasted spices coarsely in a mortar and pestle.
Season the Pork Belly:
  1. Rub the crushed fennel and pepper on the meat. Add fresh rosemary/thyme and microplaned garlic paste. Press the rub deeply into the cuts on the flesh side.
Dry Brine:
  1. For the skin, mix 2 tbsp kosher salt with 2 tsp baking powder and rub it onto the skin. Wrap the pork tightly and refrigerate for 1-3 days.
Tie the Meat:
  1. Lay kitchen twine under the rolled pork, tie it tightly in 12-18 intervals, ensuring even pressure.
Cook the Porchetta:
  1. Preheat the oven to 300°F.
  2. Place the meat on a rack in a roasting pan, adding water or wine to the bottom.
  3. Roast for 4 hours, basting every 30 minutes with pan drippings.
Crisp the Skin:
  1. Once the internal temperature hits 160°F, raise the oven temperature to 500°F and roast for an additional 20-30 minutes to crisp the skin.
  2. If necessary, tent the meat with foil for up to 2 hours before crisping.
Serve:
  1. Rest the meat for 15-30 minutes before slicing.
  2. Cut into 1-inch rounds, serve with roasted potatoes and rustic bread.

Notes

  • Make sure to score the skin carefully, as this helps achieve the perfect crackling.
  • For best results, allow the meat to rest for at least 30 minutes after roasting before slicing.