How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes! Marinate the pork and roll it a day before, refrigerating overnight.

What cuts of pork can I use?

A combination of pork belly and a butterflied pork loin is traditional and provides the best results.

How do I get the skin crispy?

Make sure the skin is dry before roasting and finish with high heat.

Can I substitute the herbs used?

Feel free to use thyme or oregano if you prefer, but fresh rosemary and sage are classic choices.

Rustic Italian Porchetta with Herb-Infused Crackling Crust

Name: Rustic Italian Porchetta with Herb-Infused Crackling Crust
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Main Course
Ingredients: Pork Belly; Boneless Pork Loin; Olive Oil; Garlic; Fresh Rosemary; Fresh Sage; Fennel Seeds; Lemon Zest; Salt & Pepper; Kitchen Twine; White Wine; Chicken Stock

A Classic Italian Roasted Delight

Enjoy the succulent flavors of Italy with this traditional porchetta, featuring a herb-infused crust that adds a delightful crunch to the juicy pork.

3 h 30 min
8
Advanced

Ingredients

For the Pork

Pork Belly

1 whole, approx. 4 lbs

Boneless Pork Loin

2 lbs, butterflied

For the Herb Mixture

Olive Oil

2 tablespoons

Garlic

4 cloves, minced

Fresh Rosemary

2 tablespoons, chopped

Fresh Sage

2 tablespoons, chopped

Fennel Seeds

1 tablespoon, toasted and crushed

Lemon Zest

Zest of 1 lemon

Salt & Pepper

To taste

For Tying and Baking

Kitchen Twine

12–15 pieces, each ~12 in.

White Wine

1 cup

Chicken Stock

1 cup

Preparation

Marinating the Pork

Prepare Pork Belly

Lay the pork belly flat on a large surface, skin side down.

Add Pork Loin

Spread the butterflied pork loin over the pork belly.

Apply Herb Mixture

Combine all ingredients for the herb mixture, then rub it evenly over the surface of the pork.

Preparing the Roll

Roll the Pork

Roll the pork starting at one long side to enclose the loin completely.

Tie with Twine

Secure with kitchen twine at 1-inch intervals.

Dry the Skin

Pat the skin dry with paper towels.

Ensure the skin is dry for optimal crackling. Refrigerate uncovered overnight for extra crispy skin.

Cooking Process

Initial Roast

Preheat oven to 400°F (200°C). Place the porchetta seam-side down in a roasting pan. Pour white wine and chicken stock into the pan and baste the pork occasionally.

Final Crisp

Increase oven temperature to 450°F (230°C) for the last 30 minutes to crisp the skin.

Plating & Serving