Porchetta Recipe Guide

Porchetta is a renowned Italian dish, particularly popular in central Italy, especially in the town of Ariccia, Lazio. It consists of a whole pork roast, usually deboned and stuffed, then slowly cooked to achieve a crispy, golden skin and tender, flavorful meat. The preparation often involves seasoning the meat with a variety of herbs and spices, creating a truly festive, rustic dish.

Let me show you how I make this delicious and impressive dish.

What to Expect:

The porchetta will be beautifully roasted with a crispy, golden-brown skin and succulent, flavorful meat. It’s a perfect centerpiece for any celebration or holiday meal.

Ingredients:

• 4 lb (1.81 kg) boneless pork belly (with skin on)
• 1 lb (453.59 g) pork tenderloin
• 2 tbsp dried sage, chopped
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 tbsp fennel pollen (optional but recommended for authentic flavor)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
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Prep Time: 20 minutes

Calories per serving: ~685 kcal

Equipment Needed:

• Sharp knife
• Roasting pan
• Butcher’s twine
• Meat thermometer
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Porchetta  now.

Method:

1. Preheat your oven to 350°F (175°C).
2. Prepare the pork: Lay the pork belly skin-side down on a clean surface. Use a sharp knife to make a few slits in the flesh.
3. Season the pork belly: In a small bowl, mix together sage, rosemary, garlic, salt, and olive oil. Rub this mixture into the cuts you made in the pork belly. Spread some of it inside the slit of the tenderloin as well.
4. Stuff and roll the porchetta: Position the pork tenderloin in the middle of the belly and roll the belly around the tenderloin. Tie it securely with butcher’s twine.
5. Prepare for roasting: Make a few slits in the skin of the pork belly, drizzle with olive oil, and season generously with salt and freshly ground black pepper.
6. Roast the porchetta: Place the rolled pork in a roasting pan and roast in the preheated oven for 2.5 to 3 hours. The skin should be golden and crispy, and the internal temperature should reach 145°F (63°C).
7. Rest before serving: Let the porchetta rest for about 15 minutes before slicing. This helps redistribute the juices.
8. Serve and enjoy! Slice into generous pieces and enjoy with your favorite sides.

Variations and Tips:

• Herb Variations: You can experiment with different herbs like thyme, oregano, or even chili flakes for an added kick.
• Fennel pollen: If you can’t find fennel pollen, you can substitute with fennel seeds for a similar flavor profile, though the pollen offers a more delicate taste.
• Dietary Considerations: This recipe is naturally gluten-free. For dairy-free, make sure to avoid any cheese-based sides.
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Nutritional Information (per serving):

• Calories: ~685 kcal
• Carbohydrates: 19 g
• Protein: 30 g
• Fat: 53 g
• Saturated Fat: 18 g
• Cholesterol: 160 mg
• Sodium: 800 mg
• Potassium: 480 mg

I hope this guide has made making porchetta seem a little less daunting, or maybe you’ve tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!