This porchetta recipe is a traditional way to cook pork in Italy. Italians do it best: pizza, pasta, and even pork! The pork loin is stuffed with delicious ingredients like garlic, onion, fennel, Parmesan, and bay leaves.
It is then rolled and roasted until it has SUPER crispy crackling. When you cut into it, it is juicy and bursting with Italian flavors—Bellissimo! It can be a bit tricky, so make sure you follow all the instructions below.
What You’ll Need
Pork Loin
Brown Onions
Garlic
Olive Oil
Fennel Seeds
Sage
Rosemary
Parmesan Cheese
Breadcrumbs
Carrots
White Wine
Water
How to Cook Porchetta
Step 1: Making The Stuffing
Combine the garlic, pepper, salt, and fennel seeds using a motor and pestle. Fry off your onions and bread. Combine all ingredients in a bowl with the parmesan.
Step 2: Season and Roll
Place your pork loin skin side down. Season it well with salt and pepper; this will also help tenderize the piece of pork.
Place the stuffing all over the loin roll the pork up and secure it with butcher twine. Then, score the skin and rub it well with olive oil.
Step 3: Place on Carrots and Preheat Oven
Preheat the oven to 230°C or 470°F. Place the carrots in a roasting dish and sit the rolled loin on top of the carrots.
Add 400mls of wine and 400ml of water to the bottom of the pan.
Step 4: Cook
Place in the oven and cook for 25 minutes, then reduce the temperature to 170°C or 340°F and leave it to cook until it reaches an internal temperature of 168°F
Don’t have a thermometer? Here is how to tell if your pork roast is done without a thermometer. You should try these guides and get an internal thermometer to check correctly.
Allow it to rest for at least 30 minutes, then slice and serve.
How Much Do You Need Per Person?
Try to allocate eight ounces or a half-pound of porchetta for every guest. However, this can vary depending on what you serve with it, the time of day, and the guests’ ages.
Got Leftovers?
If you have leftovers, lucky you! Make sure you reheat your pork loin properly when you serve it again. It can easily end up dry. If this happens, follow these steps to prevent your pork roast from being too dry. Make sure you consume the leftover pork loin within 3-5 days.
Want to Smoke Your Pork Loin?
Want to try more pork loin recipes? See some of our favorites below
Smoked Pork Loin With Mushroom Gravy
What to Serve With Porchetta?
Porchetta can be a heavy dish. So you want to serve light sides like;
See more ideas of what to serve with porchetta here.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Porchetta (Italian Rolled Pork Belly)
Equipment
- Oven
Ingredients
- 8 lbs Pork Belly
- 2 whole brown onions
- 8 cloves garlic
- 3 tbsp olive oil
- 2 tablespoon fennel seeds
- 1 bunch sage
- 1 bunch rosemary
- 3/4 cup Parmesan cheese
- 1.25 cups breadcrumbs
- 6 whole carrots
- 1.25 cups white wine
- 1.25 cups water
Instructions
- Using a motor and pestle, combine the garlic, pepper, salt, fennel seeds. Fry off your onions and bread. Combine all ingredients in a bowl with the parmesan
- Place your pork belly skin side down. Give it a good season with salt and pepper. Place the stuffing all over the pork belly and roll the pork up. Secure it with butcher twine. Then score the skin and give it a good rub with olive oil.
- Preheat the oven to 230°C or 470°F. Place carrot in a roasting dish and sit the rolled pork belly on top of the carrots. Add 400mls of wine and 400 mls of water to the bottom of the pan.
- Place in the oven and cook for 25 minutes, then reduce the temperature to 170°C or 340°F and leave it to cook for 3.5 – 4.5 hours or until the meat feels tender.
- Allow it to rest for at least 30 minutes, then slice and serve.
Want to try my Mediterranean stuffed pork loin? With feta, spinach, and wrapped in bacon, this rivals my porchetta!
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.
Hungry For More?
