Main Course · Dinner · Italian ·

Herb-Roasted Italian Porchetta with Fennel and Garlic

Name: Herb-Roasted Italian Porchetta with Fennel and Garlic
Prep time: 130 min
Cook time: 390 min
Total time: 520 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: 5 lb pork belly, skin scored; 1 lb pork loin, trimmed; 4 garlic cloves, minced; 2 tbsp fennel seeds, toasted and ground; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp black pepper, coarsely ground; 1 tbsp sea salt; Zest of 1 lemon; 2 tbsp olive oil; 1 cup fresh parsley, finely chopped; 1 tbsp sage leaves, finely chopped; 1 tsp red pepper flakes; 2 tbsp olive oil

This traditional Italian dish combines succulent pork belly with a fragrant blend of herbs, fennel, and garlic for a show-stopping main course.

4.9(149 reviews)

·By Ethan Brooks·January 29, 2026

Herb-Roasted Italian Porchetta with Fennel and Garlic — Main Course served and photographed from above

Prep

2 h 10 min

Cook

6 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Porchetta

For the Herb Rub

Nutrition

Per serving

Calories: 1044 kcal
Protein: 25.25 g
Carbs: 3 g
Fat: 104.88 g
Fiber: 1.13 g

Whole recipe

Total

Calories: 8351 kcal
Protein: 202 g
Carbs: 24 g
Fat: 839 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
5 lb pork belly skin scored	7200	120	0	760	0
1 lb pork loin trimmed	550	77	0	23	0
4 garlic cloves minced	18	1	4	0	0
2 tbsp fennel seeds toasted and ground	45	2	7	2	3
1 tbsp fresh rosemary chopped	3	0	1	0	1
1 tbsp fresh thyme chopped	3	0	1	0	1
1 tbsp black pepper coarsely ground	17	0	4	0	2
1 tbsp sea salt	0	0	0	0	0
Zest of 1 lemon	5	0	1	0	0
2 tbsp olive oil	238	0	0	27	0
1 cup fresh parsley finely chopped	22	2	4	0	2
1 tbsp sage leaves finely chopped	6	0	1	0	0
1 tsp red pepper flakes	6	0	1	0	0
2 tbsp olive oil	238	0	0	27	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Lay the Pork Belly
Lay the pork belly skin-side down.
2
Season the Belly
Rub garlic, fennel seeds, rosemary, thyme, black pepper, sea salt, and lemon zest evenly over the flesh side of the pork belly.
3
Roll and Tie
Place the pork loin in the center and roll the belly around it, tying tightly with kitchen twine every 1 inch.
Tip: Ensure the pork is tightly rolled and secured to prevent unraveling during cooking.

Preparing the Herb Rub

1
Combine Ingredients
In a small bowl, combine parsley, sage, red pepper flakes, and olive oil.
2
Apply Herb Rub
Rub the mixture over the outside of the rolled porchetta.
3
Refrigerate
Refrigerate uncovered for at least 3 hours or overnight for deeper flavor.
Tip: Chilling the pork overnight also helps to dry out the skin for extra crispiness.

How to Make Herb-Roasted Italian Porchetta with Fennel and Garlic

Total time: 8 h 40 min · Yields 8 servings

1
Roasting
Preheat the oven to 450°F (230°C) and roast the porchetta for 30 minutes.
2
Reducing Heat
Lower the oven to 325°F (160°C) and continue roasting for 2-2.5 hours.
3
Resting
Let the porchetta rest for 20 minutes before slicing.