Our full guide on how to make Porchetta one of the most popular dishes in Italy.
Porchetta is a savory, moist, and flavorful Italian roast traditionally made from a deboned pig, stuffed with herbs, garlic, and other seasonings. Here’s a detailed guide on how to make porchetta, along with some useful tips and approximate calorie counts.
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How to Make Porchetta
Porchetta Recipe Ingredients
1 boneless pork belly (about 5-6 pounds), skin on
2-3 pounds pork loin
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fennel seeds
Zest of 1 lemon
Salt and pepper to taste
1 tablespoon crushed red pepper flakes (optional)
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Step By Step How to Make Porchetta
Prepare the Pork Belly
Lay the pork belly skin-side down on a cutting board. Score the meat side of the belly in a crisscross pattern, being careful not to cut through the skin.
Season the Pork
In a small bowl, mix minced garlic, rosemary, thyme, fennel seeds, lemon zest, salt, and pepper. Add red pepper flakes if using. Rub the seasoning mixture evenly over the scored meat side of the pork belly. Place the pork loin in the center of the pork belly.
Roll and Tie the Porchetta
Roll the pork belly around the pork loin to form a tight cylinder. Use kitchen twine to tie the roast at 1-inch intervals to secure it.
Refrigerate
Refrigerate the porchetta uncovered for at least 24 hours to allow the flavors to meld and the skin to dry out for better crackling.
Roast the Porchetta
Preheat your oven to 325°F (165°C). Place the porchetta on a rack in a roasting pan. Rub the skin with olive oil and sprinkle with additional salt. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 160°F (71°C).
Crisp the Skin
Increase the oven temperature to 450°F (230°C) and roast for an additional 30-40 minutes, or until the skin is crisp and golden. Let the porchetta rest for at least 15 minutes before slicing.
Tips To Make Porchetta
Leaving the porchetta uncovered in the refrigerator helps dry out the skin, which is crucial for achieving crispy crackling.
Scoring the meat allows the seasoning to penetrate deeper, enhancing the flavor. Slow roasting at a lower temperature ensures the meat is tender, while the high-temperature finish crisps up the skin.
Letting the porchetta rest before slicing ensures the juices redistribute, keeping the meat moist.
How Many Calories Have Porchetta
Calories: 600-700 per serving
Protein: 40-50 grams
Carbohydrates: 0 grams
Fat: 50-60 grams
Fiber: 0 grams
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.