Porchetta

Elevate your next dinner gathering with this show-stopping Porchetta recipe—a classic Italian dish that combines succulent pork belly and tender pork loin rolled together into a masterpiece of flavor. Infused with the earthy aromas of fresh rosemary and thyme, the sweetness of toasted fennel seeds, and the zing of lemon zest, this flavorful roast is rubbed with an herby garlic paste and slow-roasted to juicy perfection. The crackling skin, achieved by a final high-heat blast, adds an irresistible crunch that contrasts beautifully with the tender, seasoned meat. Perfect for festive occasions or hearty family meals, this Porchetta is roasted with a splash of white wine for added depth and served warm for unforgettable, crowd-pleasing slices. Impress your guests with this traditional dish packed with rustic flavors and stunning presentation! Keywords: Porchetta recipe, Italian pork roast, crispy skin pork belly, pork loin roast, classic Italian dish, holiday dinner recipe.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Rub the prepared paste evenly all over the surface of the pork belly, pressing it into the scored marks.

Step 6

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.

Step 7

Place the rolled porchetta on a rack inside a roasting pan. Pour the white wine into the base of the pan.

Step 8

Roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C).

Step 9

For a crispy skin, increase the oven temperature to 500°F (260°C) for the last 15-20 minutes of cooking.

Step 10

Remove the porchetta from the oven and let it rest for at least 15 minutes before slicing. Serve warm.

Nutrition Facts

Serving size	(3177.0g)

Amount per serving	% Daily Value*
Calories	13319.1

Total Fat 1251.9g	0%
Saturated Fat 445.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2186.3mg	0%
Sodium 13707.2mg	0%
Total Carbohydrate 18.4g	0%
Dietary Fiber 6.4g	0%
Total Sugars 1.2g
Protein 438.4g	0%

Vitamin D 0IU	0%
Calcium 458.4mg	0%
Iron 19.8mg	0%
Potassium 6786.8mg	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: 86.0%

Protein: 13.4%

Carbs: 0.6%