Pork Belly Porchetta

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When making pork belly porchetta, timing is essential. This classic dish requires two days to prepare properly – it’s not something you can rush. The most crucial step is leaving the pork belly uncovered in your refrigerator overnight. This drying period ensures the skin will become perfectly crispy while keeping the meat inside moist and flavorful.

Porchetta (Authentic Italian Pork Roast)

Porchetta is like Italy’s answer to prime rib – it’s meant for sharing and always impresses. It works so well because the pork belly cooks itself from within – the fat layers slowly melt through the meat as it roasts. Between these layers, an aromatic paste of garlic, fresh herbs (rosemary, sage, and thyme), toasted fennel seeds, and bright lemon zest infuses the meat with classic Italian flavors. You end up with two perfect textures: a crispy, crunchy exterior covering the most tender, juicy meat inside.

Just remember: don’t skip the drying time. That overnight rest in the fridge is necessary, not optional. Without it, you won’t get that golden, crispy skin that makes porchetta so special.

Why Two Days?

The two-day process is crucial for three reasons:

  1. It allows the seasonings to penetrate the meat fully
  2. The skin needs time to dry completely, which is essential for achieving crispy crackling
  3. The uncovered refrigeration helps draw out moisture from the skin, ensuring better crisping during cooking

Ingredients

For The Herb Paste
Garlic, Minced
Fresh Rosemary Leaves, Finely Chopped
Fresh Sage Leaves, Finely Chopped
Fresh Thyme Leaves
Fennel Seeds, Toasted And Ground
Black Peppercorns, Ground
Kosher Salt
Olive Oil
Lemon Zest

For The Pork
Skin-On Pork Belly
Butcher’s Twine
Additional Kosher Salt For Scoring The Skin

What Cut of Meat is Used for Porchetta?

Porchetta is traditionally made using pork belly, and this recipe focuses exclusively on this flavorful and versatile cut.

Why Pork Belly for Porchetta?

  • Rich Fat Content: Pork belly is naturally fatty, ensuring the meat stays moist and tender during cooking.
  • Crispy Skin: The skin crisps up beautifully when roasted, delivering the iconic crackling that makes porchetta irresistible.
  • Flavorful Layers: The alternating layers of fat and meat absorb the seasoning, creating a dish that’s rich, juicy, and full of flavor.

This recipe’s pork belly is seasoned with aromatic herbs, garlic, and spices, rolled tightly, and slow-roasted to achieve perfectly tender meat and a crispy, golden exterior.

Can You Use a Combination of Pork Belly and Pork Loin?

You can use a mix of pork belly and pork loin! For those who prefer a balance of textures, you can include pork loin in the center of the pork belly. This combination offers the lean, meaty texture of the loin surrounded by the juicy, flavorful belly and crispy skin. Both approaches create a delicious porchetta, allowing you to choose based on your preference.

How to Cook Porchetta

Make the Herb Paste (Day Before)

Next, mix the herb paste in a bowl by combining the minced garlic, chopped herbs, ground fennel seeds, ground peppercorns, kosher salt, olive oil, and lemon zest. Mix everything well until it forms a paste.

Prep The Pork (Day Before)


Start by scoring the skin of the pork belly in a crosshatch pattern. Be careful not to cut into the meat; space the cuts about half an inch apart. Flip the pork belly over so the skin is facing down, and, if needed, butterfly the thicker parts to create an even rectangular shape.

Spread this herb paste evenly over the meat side of the pork belly, making sure to get it into all the crevices for maximum flavor.

Once the paste is applied, roll the pork belly tightly, starting from the long side, forming a jelly roll with the skin on the outside. Use butcher’s twine to tie the roll securely at 1-inch intervals.

Place the rolled pork belly on a wire rack set over a baking sheet and refrigerate it uncovered overnight. This step is crucial to dry out the skin, which will help it crisp up during roasting.

Cooking (Day Of)

Take the pork belly out of the refrigerator about 2 hours before you cook it so it can come to room temperature. Preheat your oven to 450°F (230°C).

Rub some additional kosher salt into the scored skin, ensuring you work it into the cuts. Place the pork belly on a roasting rack set in a roasting pan to allow even heat circulation. Roast the pork belly at 450°F for 30 minutes to begin crisping the skin.

After 30 minutes, reduce the oven temperature to 300°F (150°C) and continue roasting for 2 to 3 hours. The pork is done when the internal temperature reaches 145°F (63°C). Once cooked, let the pork belly rest for 30 minutes before slicing to allow the juices to redistribute.

How to store Italian porchetta

Storing porchetta properly ensures it stays fresh and maintains its flavor. Here’s how to do it:

1. Refrigerating Porchetta

  • Wrap Tightly: Once cooled to room temperature, wrap the porchetta tightly in aluminum foil, plastic wrap, or place it in an airtight container to prevent it from drying out and absorbing fridge odors.
  • Refrigeration Duration: Porchetta can be stored in the refrigerator for 3–4 days.

2. Freezing Porchetta

  • Slice First (Optional): For easier portioning, slice the porchetta into serving sizes before freezing.
  • Wrap Properly: Wrap the slices or whole pieces tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or airtight container. Remove as much air as possible to prevent freezer burn.
  • Freezer Duration: Properly stored, porchetta can last in the freezer for up to 2–3 months.

3. Reheating Porchetta

  • Thawing: If frozen, thaw in the refrigerator overnight.
  • Reheat Carefully: To maintain the crispy skin, reheat the porchetta in the oven at 350°F (175°C). Cover with foil to prevent the meat from drying out, then remove the foil in the last 5–10 minutes to crisp up the skin.

What to Serve with Porchetta

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Pork Belly Porchetta

Charlie
This impressive Italian roast features pork belly rolled with aromatic herbs and slow-roasted until the skin turns golden and crispy. The key is a two-day process: first, the belly is seasoned with a paste of garlic, fennel seeds, fresh rosemary, sage, and thyme, then rolled and left uncovered in the fridge overnight. The next day, it's roasted low and slow until the meat is tender and juicy, while the skin turns into delicate crackling.
Prep Time 1 day
Cook Time 3 hours
Total Time 1 day 3 hours
Course Appetizer, Dinner, main, Main Course, thanksgiving
Cuisine dinner, holidays, Italian, thanksgiving
Calories 521 kcal

Ingredients
  

  • 1 8-10 lbs skin-on pork belly
  • 2 tbsp kosher salt for scoring the skin

For the Herb Paste

  • 6 cloves garlic minced
  • 2 tablespoons fresh rosemary leaves finely chopped
  • 2 tablespoons fresh sage leaves finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fennel seeds toasted and ground
  • 1 tablespoon black peppercorns ground
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • Zest of 1 lemon

Instructions
 

  • Preparation (Day Before)
  • Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Space cuts about 1/2 inch apart.
  • Flip the pork belly skin-side down. If needed, butterfly the thicker parts to create an even rectangle.
  • Mix the herb paste by mixing all paste ingredients in a bowl and mixing well.
  • Spread the herb paste evenly over the meat side (not the skin), getting into all the crevices.
  • Starting from the long side, tightly roll the pork belly like a jelly roll, keeping the skin on the outside.
  • Tie the roll with butcher’s twine at 1-inch intervals.
  • Place on a wire rack set in a baking sheet, uncovered, and refrigerate overnight. This helps dry the skin for better crackling.
  • Cooking (Day Of)
  • Remove porchetta from refrigerator 2 hours before cooking to come to room temperature.
  • Preheat oven to 450°F (230°C).
  • Rub additional kosher salt into the scored skin.
  • Place porchetta on a roasting rack in a roasting pan.
  • Roast at 450°F for 30 minutes to start crisping the skin.
  • Reduce temperature to 300°F (150°C) and continue roasting for about 2-3 hours more, or until internal temperature reaches 145°F (63°C).
  • Let rest for 30 minutes before slicing.
Keyword baked pork belly, holidays, porchetta, Pork Belly

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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