Italian Roast Pork Porchetta

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Porchetta is the crown jewel of central Italian feasts: a boneless pork loin rolled inside a slab of pork belly, slathered with garlic, rosemary, sage, and fennel, then slow-roasted until the skin shatters into glassy crackling and the meat turns silky and herb-scented. A little patience drying the skin is the secret behind that signature crispy crust that makes porchetta famous from Umbria to Lazio.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 40 gProtein
• 720 mgSodium
• 610 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the herb paste

• 8 cloves garlic, peeled
• 4 tbsp fresh rosemary leaves
• 2 tbsp fresh sage leaves
• 2 tbsp fennel seeds, toasted and lightly crushed
• Zest of 1 lemon
• 3 tbsp extra-virgin olive oil
• 2 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper

For the roast

• 3 lb (1.4 kg) boneless pork belly, skin on
• 2.5 lb (1.1 kg) boneless pork loin, silver skin trimmed
• 1 cup dry white wine
• 1 tbsp extra-virgin olive oil, for drizzling

Directions

1. Make the herb paste: pulse garlic, rosemary, sage, fennel seeds, lemon zest, salt, pepper, and olive oil in a small food processor until a coarse, fragrant paste forms.
2. Prepare the pork belly: pat the skin completely dry, then score it in a 1/4-inch crosshatch pattern with a sharp knife, being careful not to cut into the flesh; rub a thin layer of salt into the scores.
3. Butterfly the pork loin by slicing it horizontally almost in half and opening it like a book, then pound it gently to an even 1-inch thickness so it cooks uniformly.
4. Spread half the herb paste over the flesh side of the pork belly and the remaining half over the opened loin; lay the loin along one long edge of the belly and roll the belly around it so the loin is encased and the skin faces out.
5. Tie the roll snugly at 1-inch intervals with kitchen twine, tucking the ends underneath, then pat the skin dry and rub it lightly with a little extra salt.
6. Refrigerate the tied porchetta uncovered on a rack set over a tray for at least 8 hours or overnight; this dries the skin and is the key to shatter-crisp crackling.
7. Preheat the oven to 325°F (165°C). Set the porchetta on a rack in a roasting pan, pour the wine into the pan, and roast for 2 1/2 hours, basting the meat (not the skin) with the pan juices every 45 minutes.
8. Increase the oven to 450°F (230°C) and continue roasting for 25 to 30 minutes, watching closely, until the skin puffs into crackling and a meat thermometer inserted into the thickest part reads 145°F (63°C).
9. Transfer the porchetta to a cutting board, tent loosely with foil, and rest for 20 minutes so the juices settle; remove the twine, slice into 1-inch rounds, and spoon over some of the pan juices.

Cook’s Notes

• Drying the skin uncovered in the fridge overnight is non-negotiable for true crackling; moisture on the skin is the main reason it fails to crisp.
• A leave-in probe thermometer is the safest way to hit 145°F exactly; going over 150°F will dry out the loin.
• Save the rendered pan juices and crisped herb bits to toss with roasted potatoes or crusty bread the next day.
• For deeper flavor, make the herb paste a day ahead and rub it on the loin 12 hours before assembling the roast.
• Score the belly skin on the diagonal before assembling so the finished crackling breaks into neat shards when sliced.

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