Porchetta: an Italian pork roast recipe
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What is Porchetta?
The Origins of Porchetta
Porchetta is a style in which a pork roast is prepared and cooked. It’s a slow-roasted pork that has been seasoned and stuffed with herbs. This way of cooking the pork roast finds its history in Italy. More specifically, the town of Ariccia, in the region of Lazio, which can be easily visited with a day trip from Rome.
Though you can find porchetta throughout Italy, history indicates its origins to the town of Ariccia nearly 2000 years ago. Isn’t that incredible? This way of cooking pork roast has been preserved and passed on to generations for thousands of years. And here we are, enjoying every bite—just like the Romans. Ahhh, che bello. It is even considered the forefather of street food.
Ingredients that Make Up Porchetta
Porchetta begins with a pig. Typically, the whole pig is deboned and roasted with herbs and spices like black pepper, rosemary, sage, oregano, and fennel. The pig is rolled up and then roasted low and slow. After roasting, the skin becomes crispy and bubbly, while the meat itself is juicy and aromatic.
How to Eat Porchetta
One great way to eat porchetta is to serve it with bread or as a sandwich. However, it’s also delicious to be served sliced with a side of patate al forno (roasted potatoes) or broccoli and a glass of your favorite wine from the Castelli Romani.
The First Time I had Porchetta
It was a Sunday afternoon. After church that morning, our amici italiani led the way south on the SS7 out of Roma. Arriving in this full of character town, Ariccia, we parked and walked toward the old part of the town. We stopped at the park along the way—just long enough to allow the kids to get out some energy on the altalena before finding our way to the restaurant.
It was packed. Of course it was. It was Sunday. It was filled with locals and Italian families with their friends from the nearby areas. They were savoring the day. The late April weather was perfect. We sat outside under the tende all gathered in close around classic, wooden tables lined with red and green checked table cloths.
As we waited for our food, an old, local man walked around the tables as he played a worn out guitar and sang classic, Italian folk songs. The other diners joined in by clapping and singing the tunes. The atmosphere was quintessential Italian.
Then the food arrived. Magia. The meat was tender and juicy, balanced with just the right amount of fat and herbs along with crispy edges packed with salt. It’s everything you want in a savory meat. Bona! It was paired with fresh mozzarella, bread, tomatoes, barlotti beans, and one of my favorite greens, cicoria ripassata.
Where to Eat Porchetta?
Because you now know where this amazing style of pork originated, you know that the best place to eat it is going to be in Ariccia. Although I will say that I have tried amazing porchetta in the regions of Toscana, Le Marche, and Lazio. If you find yourself in Rome, be sure to try this amazing meat.
If you are craving porchetta, but can’t make it to Italy, don’t worry. This recipe isn’t difficult and will make you feel like you’re living la dolce vita.
How to Make Porchetta
Skin or No Skin?
Let’s be honest. Not many of us are going to roast an entire pig. That’s okay. You can still make this variation of porchetta. You can simply use pork belly.
Classic porchetta is going to be roasted with the skin. You can ask your butcher for pork belly with the skin still attached. Or, if you can only find pork belly without the skin (like me this time), I’ll show you how you can still get a crispy edge that is delicious and croccante.
Herbs
The spices and herbs really make this recipe. They give the meat its particular flavor and aroma. It’s best to use fresh herbs if you can. You will need rosemary, sage, oregano, thyme, and black pepper corns. If you have fennel pollen, amazing. If not, you can use fennel seed instead.
Porchetta Recipe
Ingredients
1 whole pork belly, about 10lb (with or without skin)
2 tbsp dried fennel seeds
2 tbsp black pepper corns
4 tbsp finely chopped fresh rosemary
2 tbsp finely chopped thyme
3 tbsp finely chopped fresh sage
3 tbsp finely chopped fresh oregano
zest of 2 citrus (oranges or lemons)
5 cloves of garlic, peeled and finely minced
1-2 tbsp salt
Instructions
Toast the peppercorns and fennel seeds
In a frying pan, toast the peppercorns and fennel seeds until they become fragrant and then turn off the heat. Using a mortar and pestle, grind them until smooth and fine.
Prepare the Pork Belly
Place the pork belly onto a large work surface (skin or fat-side up). Using a very sharp knife or blade, make cuts of lines or diamond patterns along that whole side.
Season
After flipping the pork over so that the meat side is up, season it liberally with salt. Then smear the garlic mixture/paste over the meat. Then coat with the pepper, zest, and herb mixture.
Roll
Pull the sides of the belly and roll over somewhat tightly. Continue to roll over until all of it is fully formed. Use kitchen twine to tie off sections keeping the meat rolled together.
Wait
Place the rolled up pork belly onto a rack with a tray underneath. Leave it uncovered and in the refrigerator for at least 10 hours to help dry out the edge of the skin or fat.
Roast
Preheat the oven to 325 F. Place the pork on a rack that is set inside a pan and roast for several hours (about 4 1/2 hours). The internal temperature should reach at least 145 F. For the last 6-8 minutes of roasting, turn the oven to broil. This is the secret that will help crisp up the outer edge.
Rest & Serve
Allow the porchetta to rest about 20 minutes before carving and serving.
Buon Appetito!
I hope you enjoy this recipe. Let me know if you try it!
xx
Sommer
Porchetta: an Italian Pork Recipe
Ingredients
- 1 whole pork belly, about 10lb (with or without skin)
- 2 tbsp dried fennel seeds
- 2 tbsp black pepper corns
- 4 tbsp finely chopped fresh rosemary
- 2 tbsp finely chopped thyme
- 3 tbsp finely chopped fresh sage
- 3 tbsp finely chopped fresh oregano
- zest of 2 citrus (oranges or lemons)
- 5 cloves of garlic, peeled and finely minced
- 1-2 tbsp salt
Instructions
- In a frying pan, toast the peppercorns and fennel seeds until they become fragrant and then turn off the heat. Using a mortar and pestle, grind them until smooth and fine.
- Place the pork belly onto a large work surface (skin or fat-side up). Using a very sharp knife or blade, make cuts of lines or diamonds along the whole side.
- After flipping the pork over so that the meat side is up, season it liberally with salt. Then smear the garlic mixture over the meat. Then coat with the pepper, zest, and herb mixture.
- Pull the sides of the belly and roll over somewhat tightly. Continue to roll over until all of it is fully formed. Use kitchen twine to tie off sections keeping the meat rolled together.
- Place the rolled up pork belly onto a rack with a tray underneath. Leave it uncovered and in the refrigerator for at least 10 hours to help dry out the edge of the skin or fat.
- Preheat the oven to 325 F. Place the pork on a rack that is set inside a pan and roast for several hours. The internal temperature should reach at least 145 F. For the last 6-8 minutes of roasting, turn the oven to broil. This is the secret to help crisp up the outer edge.
- Allow the porchetta to rest about 20 minutes before carving and serving.
Notes
*you can use pork belly with the skin or without
Nutrition Facts
Calories
393Fat
28 gSat. Fat
9 gCarbs
23 gFiber
9 gNet carbs
14 gSugar
13 gProtein
17 gSodium
708 mgCholesterol
34 mg*all nutritional information is an estimate.