The Ultimate Porchetta Recipe – Crispy Skin & Juicy Pork Belly
The Ultimate Porchetta Recipe – Crispy Skin & Juicy Pork Belly
Introduction
Looking for a show-stopping pork dish? This Porchetta recipe delivers perfectly crispy skin and juicy, flavorful meat—right from your home kitchen. Originally from Italy and dating back to ancient Roman times, Porchetta was traditionally made by roasting a whole pig over an open fire. Today, we can recreate that magic with a rolled pork belly, packed with garlic, herbs, and spices.
In this post, you’ll learn how to prepare Porchetta from scratch, master the essential drying technique, and roast it to perfection with a crispy crackling finish. I made this version with a 1.4kg pork belly, ideal for a weekend feast or special occasion. Let’s dive in!
Ingredients
Meat & Seasoning:
• Pork belly (with skin): 1.4kg (approx. 28×25cm)
• Salt: 2–3 tsp (adjust to meat thickness)
• Black pepper (coarsely ground): 1 tsp
• Olive oil: 1 tbsp
Herbs & Spices:
• Rosemary (fresh): 2 tsp (about 2 sprigs)
• Thyme (fresh): 2 tsp (about 4–5 sprigs)
• Fennel seeds: 2 tsp (lightly crushed)
• Garlic: 4–5 cloves (minced or grated)
• Lemon zest (optional): from ½ lemon
If using dried herbs, reduce to 1 tsp each.
Other:
• Kitchen twine (for tying)
• Potatoes and vegetables (optional sides)
Instructions
Prep the Meat
• Butterfly the pork belly along the 25cm side to open it like a book. Final size should be about 28×25cm.
• Pat dry. Season both sides with salt and pepper.
• Apply olive oil only on the inside, not the skin.
• Rub garlic over the inside, then score it in a crosshatch pattern.
Add Herbs & Spices
• Rub crushed fennel seeds, rosemary, thyme, and lemon zest evenly over the scored surface.
• Press gently to make sure everything sticks.
Roll and Tie
• Roll tightly along the short side (25cm), keeping the skin on the outside.
• Tie securely using kitchen twine. Start with a tight knot at one end, wrap evenly, and finish with a double knot underneath.
Dry and Rest
• Place the roll on a rack and refrigerate uncovered for 12–24 hours to dry the skin.
• This is essential for that crispy finish!
Roast the Porchetta
• Roast at 120°C (250°F) for 2.5–3 hours until the meat is tender.
• Baste occasionally with rendered fat.
• Raise oven to 250°C (480°F) and roast 15–20 more minutes until the skin is golden and crispy.
• Let rest 30–60 minutes before slicing.
Tips
• Always dry the skin before roasting—this step makes all the difference.
• Don’t apply oil to the outer skin or it won’t crisp.
• Use a rack during roasting so heat can circulate.
• Tie the roll tightly to help it keep its shape and hold in all the flavor.
Watch the Full Recipe on YouTube!
Want to see the step-by-step in action? Check out the full recipe video on my channel:
Let me know if you tried this recipe in the comments—and don’t forget to like, subscribe, and hit the bell for more international eats!
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