Classic Porchetta
Classic Porchetta
Ingredients
For the Spice Blend
- 1 tablespoon black peppercorns
- 1 tablespoon green peppercorns
- 2 tablespoons fennel seeds
For the Herb Paste
- 6 garlic cloves, peeled
- 1 tablespoon kosher salt
- 4 fresh rosemary sprigs, leaves removed
- 1 large bunch fresh parsley, stems removed
- 4 fresh thyme sprigs, leaves removed
- 1 tablespoon red chili paste, (such as Calabrian chili paste)
For the Porchetta
- 4 pounds pork belly, skin on, boneless
- 2 pounds pork loin, boneless
- 1 roll butcher's twine, as needed
Instructions
- 1
In a dry frying pan, add the black peppercorns and green peppercorns. Toast over medium heat, shaking the pan occasionally, for 2-3 minutes until fragrant. Add the fennel seeds and continue to toast for another 1-2 minutes. Transfer the toasted spices to a mortar and pestle and grind into a coarse powder.
⏱️ 5 min
- 2
In a food processor, combine the peeled garlic cloves and kosher salt. Process until the garlic is finely minced. Add the fresh rosemary leaves, fresh parsley leaves, fresh thyme leaves, and red chili paste. Process until a vibrant green, textured paste is formed. Transfer the herb paste to a glass bowl.
⏱️ 10 min
- 3
Lay the pork belly, skin-side up, on a cutting board. Using a meat tenderizer with multiple blades or needles, thoroughly pierce the skin and fat cap of the pork belly. This helps render the fat and achieve crispy skin. Flip the pork belly over so the skin side is down. Using a sharp knife, score the meat side of the pork belly in a criss-cross pattern, being careful not to cut through the skin.
⏱️ 15 min
- 4
Generously spread the prepared herb paste evenly over the scored meat side of the pork belly. Use gloved hands to ensure full coverage, working the paste into the scored crevices.
⏱️ 5 min
- 5
Place the pork loin lengthwise on top of the herb-coated pork belly. Carefully and tightly roll the pork belly around the pork loin, forming a compact cylinder. Ensure the seam is on the bottom.
⏱️ 5 min
- 6
Secure the rolled porchetta with butcher's twine. Start by making individual ties around the circumference of the roll, spaced about 1-inch apart, along its entire length. Then, make a long tie that wraps around the entire roll lengthwise, securing all the individual ties and maintaining the porchetta's cylindrical shape.
⏱️ 10 min
- 7
Preheat your oven to 300°F. Place the tied porchetta onto a wire rack set over a baking sheet. Transfer the baking sheet with the porchetta into the preheated oven. Roast for 3 hours, or until an internal temperature of 145°F is reached in the thickest part of the pork loin.
⏱️ 180 min•🌡️ 300
- 8
Increase the oven temperature to 400°F. Continue to roast for another 30-60 minutes, or until the skin is deeply golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 60 min•🌡️ 400
- 9
Once cooked, remove the porchetta from the oven and let it rest on a cutting board for at least 15-20 minutes before slicing. This allows the juices to redistribute. Slice the porchetta into thick rounds, revealing the herb-filled swirl, and serve immediately.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Porchetta
For the Spice Blend
- 1 tablespoon black peppercorns
- 1 tablespoon green peppercorns
- 2 tablespoons fennel seeds
For the Herb Paste
- 6 garlic cloves, peeled
- 1 tablespoon kosher salt
- 4 fresh rosemary sprigs, leaves removed
- 1 large bunch fresh parsley, stems removed
- 4 fresh thyme sprigs, leaves removed
- 1 tablespoon red chili paste, (such as Calabrian chili paste)
For the Porchetta
- 4 pounds pork belly, skin on, boneless
- 2 pounds pork loin, boneless
- 1 roll butcher's twine, as needed
Instructions
- 1
In a dry frying pan, add the black peppercorns and green peppercorns. Toast over medium heat, shaking the pan occasionally, for 2-3 minutes until fragrant. Add the fennel seeds and continue to toast for another 1-2 minutes. Transfer the toasted spices to a mortar and pestle and grind into a coarse powder.
⏱️ 5 min - 2
In a food processor, combine the peeled garlic cloves and kosher salt. Process until the garlic is finely minced. Add the fresh rosemary leaves, fresh parsley leaves, fresh thyme leaves, and red chili paste. Process until a vibrant green, textured paste is formed. Transfer the herb paste to a glass bowl.
⏱️ 10 min - 3
Lay the pork belly, skin-side up, on a cutting board. Using a meat tenderizer with multiple blades or needles, thoroughly pierce the skin and fat cap of the pork belly. This helps render the fat and achieve crispy skin. Flip the pork belly over so the skin side is down. Using a sharp knife, score the meat side of the pork belly in a criss-cross pattern, being careful not to cut through the skin.
⏱️ 15 min - 4
Generously spread the prepared herb paste evenly over the scored meat side of the pork belly. Use gloved hands to ensure full coverage, working the paste into the scored crevices.
⏱️ 5 min - 5
Place the pork loin lengthwise on top of the herb-coated pork belly. Carefully and tightly roll the pork belly around the pork loin, forming a compact cylinder. Ensure the seam is on the bottom.
⏱️ 5 min - 6
Secure the rolled porchetta with butcher's twine. Start by making individual ties around the circumference of the roll, spaced about 1-inch apart, along its entire length. Then, make a long tie that wraps around the entire roll lengthwise, securing all the individual ties and maintaining the porchetta's cylindrical shape.
⏱️ 10 min - 7
Preheat your oven to 300°F. Place the tied porchetta onto a wire rack set over a baking sheet. Transfer the baking sheet with the porchetta into the preheated oven. Roast for 3 hours, or until an internal temperature of 145°F is reached in the thickest part of the pork loin.
⏱️ 180 min•🌡️ 300 - 8
Increase the oven temperature to 400°F. Continue to roast for another 30-60 minutes, or until the skin is deeply golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 60 min•🌡️ 400 - 9
Once cooked, remove the porchetta from the oven and let it rest on a cutting board for at least 15-20 minutes before slicing. This allows the juices to redistribute. Slice the porchetta into thick rounds, revealing the herb-filled swirl, and serve immediately.
⏱️ 20 min