My Favorite Porchetta
My Favorite Porchetta
Ingredients
- 1 large slab pork belly
- as needed mustard
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Place the pork belly skin-side up on a clean cutting board or work surface. Using a sharp knife, carefully score the skin in a crosshatch pattern, making sure not to cut through to the meat. This will help the skin crisp up beautifully.
⏱️ 5 min
- 2
Flip the pork belly over so the meat side is facing up. Score the meat lightly in a few places; this helps the seasonings penetrate deeper.
⏱️ 2 min
- 3
Spread an even layer of mustard over the entire scored meat side of the pork belly. Ensure good coverage as this acts as a binder for the herbs and adds flavor.
⏱️ 3 min
- 4
Generously sprinkle the chopped fresh herbs (rosemary, sage, thyme, and parsley) evenly over the mustard layer. Press them gently to adhere.
⏱️ 3 min
- 5
Season the herb-covered meat side generously with salt and freshly ground black pepper.
⏱️ 2 min
- 6
Starting from one of the shorter ends, tightly roll the pork belly into a compact log. Ensure it's as tight as possible to maintain its shape during cooking.
⏱️ 3 min
- 7
Secure the rolled porchetta by tying it tightly with butcher's twine at 2-3 cm intervals along its entire length. This will help it hold its shape and cook evenly.
⏱️ 7 min
- 8
Preheat your oven to 180°C. Place the tied porchetta on a roasting rack set within a roasting pan. This allows air to circulate around the porchetta for even cooking.
⏱️ 5 min•🌡️ 180
- 9
Cook the porchetta in the preheated oven for 3 hours. This slow roasting will tenderize the meat.
⏱️ 180 min•🌡️ 180
- 10
After 3 hours, increase the oven temperature to 240°C. Continue to cook for an additional 30-45 minutes, or until the skin is deeply golden brown, crispy, and crackling. Keep a close eye on it to prevent burning.
⏱️ 45 min•🌡️ 240
- 11
Once cooked, remove the porchetta from the oven and transfer it to a cutting board. Let it rest for 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 30 min
- 12
Remove the butcher's twine, then slice the porchetta into desired portions. Serve immediately and enjoy the crispy skin and tender, aromatic meat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
My Favorite Porchetta
- 1 large slab pork belly
- as needed mustard
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Place the pork belly skin-side up on a clean cutting board or work surface. Using a sharp knife, carefully score the skin in a crosshatch pattern, making sure not to cut through to the meat. This will help the skin crisp up beautifully.
⏱️ 5 min - 2
Flip the pork belly over so the meat side is facing up. Score the meat lightly in a few places; this helps the seasonings penetrate deeper.
⏱️ 2 min - 3
Spread an even layer of mustard over the entire scored meat side of the pork belly. Ensure good coverage as this acts as a binder for the herbs and adds flavor.
⏱️ 3 min - 4
Generously sprinkle the chopped fresh herbs (rosemary, sage, thyme, and parsley) evenly over the mustard layer. Press them gently to adhere.
⏱️ 3 min - 5
Season the herb-covered meat side generously with salt and freshly ground black pepper.
⏱️ 2 min - 6
Starting from one of the shorter ends, tightly roll the pork belly into a compact log. Ensure it's as tight as possible to maintain its shape during cooking.
⏱️ 3 min - 7
Secure the rolled porchetta by tying it tightly with butcher's twine at 2-3 cm intervals along its entire length. This will help it hold its shape and cook evenly.
⏱️ 7 min - 8
Preheat your oven to 180°C. Place the tied porchetta on a roasting rack set within a roasting pan. This allows air to circulate around the porchetta for even cooking.
⏱️ 5 min•🌡️ 180 - 9
Cook the porchetta in the preheated oven for 3 hours. This slow roasting will tenderize the meat.
⏱️ 180 min•🌡️ 180 - 10
After 3 hours, increase the oven temperature to 240°C. Continue to cook for an additional 30-45 minutes, or until the skin is deeply golden brown, crispy, and crackling. Keep a close eye on it to prevent burning.
⏱️ 45 min•🌡️ 240 - 11
Once cooked, remove the porchetta from the oven and transfer it to a cutting board. Let it rest for 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 30 min - 12
Remove the butcher's twine, then slice the porchetta into desired portions. Serve immediately and enjoy the crispy skin and tender, aromatic meat.
⏱️ 5 min