Buca Di Beppo Porchetta Rustica Copycat

Recreate the irresistible flavors of a classic Italian kitchen with this Buca di Beppo Porchetta Rustica Copycat recipe, a show-stopping centerpiece for any special meal. Featuring tender, seasoned pork belly rolled tightly with a fragrant blend of fennel, rosemary, sage, parsley, and garlic, this dish perfectly balances bold herbal notes and savory richness. The slow roasting process ensures melt-in-your-mouth texture, while a final blast of high heat delivers irresistibly crispy skin. Infused with lemon and white wine for added depth, this porchetta promises restaurant-quality flavor right from your own oven. Serve thick slices alongside roasted potatoes or a fresh green salad to complement this stunning entrée.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 pounds Pork belly (skin-on)
• 2 tablespoons Fennel seeds
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh sage leaves
• 2 tablespoons Fresh parsley
• 6 cloves Garlic cloves
• 2 tablespoons Salt
• 1 tablespoon Black pepper
• 3 tablespoons Olive oil
• 1 lemon Juice of one lemon
• 1 cup White wine
• 1 roll Butcher’s twine

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Lay the pork belly on a large cutting board, skin-side down. Trim excess fat if needed.

Step 3

Toast the fennel seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Then grind them using a spice grinder or mortar and pestle.

Step 4

Finely chop the rosemary, sage, and parsley, then combine with the ground fennel seeds, minced garlic, salt, and black pepper in a small bowl.

Step 5

Rub this spice mixture evenly over the meat side of the pork belly.

Step 6

Roll the pork belly tightly into a log, with the skin on the outside. Use butcher’s twine to securely tie the roll at 1-inch intervals.

Step 7

Rub the outside with olive oil and a final sprinkle of salt to ensure crispy skin.

Step 8

Place the rolled pork belly in a roasting pan. Add lemon juice and wine to the bottom of the pan to keep the meat moist during roasting.

Step 9

Roast for 3-4 hours, basting every hour with the pan juices, until the internal temperature of the pork reaches 190°F (88°C).

Step 10

In the last 30 minutes of roasting, increase the oven temperature to 450°F (230°C) to crisp the skin. Keep a close eye on it to avoid burning.

Step 11

Remove the porchetta from the oven and let it rest for 15-20 minutes before slicing.

Step 12

Serve in thick slices alongside roasted potatoes or a simple green salad.

Nutrition Facts

Serving size	(2407.4g)

Amount per serving	% Daily Value*
Calories	10081.5

Total Fat 1006.0g	0%
Saturated Fat 351.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1306.3mg	0%
Sodium 15519.4mg	0%
Total Carbohydrate 28.1g	0%
Dietary Fiber 8.4g	0%
Total Sugars 3.9g
Protein 173.3g	0%

Vitamin D 0IU	0%
Calcium 344.4mg	0%
Iron 13.9mg	0%
Potassium 2967.1mg	0%

*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.

Source of Calories

Fat: 91.8%

Protein: 7.0%

Carbs: 1.1%