Porchetta
Indulge in the rich, aromatic flavors of traditional **Porchetta**, a classic Italian centerpiece that’s as impressive as it is delicious. This show-stopping roast features a succulent combination of tender boneless pork belly and pork loin, rolled together and infused with the bold flavors of garlic, fresh rosemary, thyme, fennel seeds, and zesty lemon. Slow-roasted to perfection, the meat is seasoned with coarse sea salt and black pepper, ensuring every bite bursts with savory goodness. Finished with a high-heat blast for irresistibly crispy skin, this Porchetta recipe delivers a satisfying contrast between crackling exterior and juicy interior. Serve this flavorful, herbaceous roast at your next celebration or holiday feast, and wow your guests with its fragrant aroma and incredible taste. Perfect for feeding a crowd, this recipe is a true showcase of Italian culinary traditions.
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Recipe Information
Ingredients
- 4.5 pounds pork belly, skin-on and boneless
- 2 pounds pork loin, boneless
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fennel seeds
- 2 tablespoons coarse sea salt
- 1 tablespoon black pepper, freshly ground
- 5 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 0.5 cup white wine
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 325°F (165°C).
Lay the pork belly skin side down on a clean surface. Score the flesh with a sharp knife in a criss-cross pattern, taking care not to cut all the way through.
In a small dry skillet over medium heat, toast the fennel seeds until fragrant, about 2 minutes. Transfer to a mortar and pestle; lightly crush.
In a small bowl, mix together the garlic, rosemary, thyme, fennel seeds, coarse sea salt, black pepper, olive oil, and lemon zest to form a paste.
Rub the prepared paste evenly all over the surface of the pork belly, pressing it into the scored marks.
Place the pork loin in the center of the belly, then roll up tightly to enclose the loin. Secure the roll with kitchen twine at 2-inch intervals.
Place the rolled porchetta on a rack inside a roasting pan. Pour the white wine into the base of the pan.
Roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C).
For a crispy skin, increase the oven temperature to 500°F (260°C) for the last 15-20 minutes of cooking.
Remove the porchetta from the oven and let it rest for at least 15 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
13304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1250.7 g | 1603% | |
| Saturated Fat | 445.1 g | 2226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2186 mg | 729% | |
| Sodium | 13713 mg | 596% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.3 g | ||
| Protein | 439.1 g | 878% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6936 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
