Rustic Italian Porchetta with Herb-Infused Crackling Crust
Enjoy the succulent flavors of Italy with this traditional porchetta, featuring a herb-infused crust that adds a delightful crunch to the juicy pork.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Prepare Pork Belly
Lay the pork belly flat on a large surface, skin side down.
- 2
Add Pork Loin
Spread the butterflied pork loin over the pork belly.
- 3
Apply Herb Mixture
Combine all ingredients for the herb mixture, then rub it evenly over the surface of the pork.
Preparing the Roll
- 1
Roll the Pork
Roll the pork starting at one long side to enclose the loin completely.
- 2
Tie with Twine
Secure with kitchen twine at 1-inch intervals.
- 3
Dry the Skin
Pat the skin dry with paper towels.
Tip: Ensure the skin is dry for optimal crackling. Refrigerate uncovered overnight for extra crispy skin.
How to Make Rustic Italian Porchetta with Herb-Infused Crackling Crust
Total time: 4 h 40 min · Yields 8 servings
- 1
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.
- 2
Final Crisp
Increase oven temperature to 450°F (230°C) for the last 30 minutes to crisp the skin.
Chef's Tips
Further reading
Frequently asked questions
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.
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