Porchetta (Italian herb-stuffed roast pork)

Name: Porchetta (Italian herb-stuffed roast pork)
Total time: 4 h
Yield: 8 servings
Cuisine: Italian
Ingredients: about 3 kg boneless, skin-on pork belly (preferably with the loin attached); 6 cloves garlic, chopped; 3 tbsp fresh rosemary, finely chopped; 1 tbsp fennel seeds, dry-roasted and crushed; 1 tsp chilli flakes; 1 tsp freshly ground pepper; 2.5 tbsp coarse sea salt; 2 tbsp olive oil; kitchen string for tying

Time: 4 hr (+ overnight drying) (about 40 min hands-on)8 servingsapprox. 620 kcal / serving (estimated)approx. 38 g protein / serving

Porchetta is an Italian herbed, tied roast pork: crackling skin and juicy meat with rosemary and garlic. Long roasting at two temperatures and drying the skin beforehand decide the success.

Porchetta (Italian herb-stuffed roast pork) (illustration)

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Ingredients

about 3 kg boneless, skin-on pork belly (preferably with the loin attached)
6 cloves garlic, chopped
3 tbsp fresh rosemary, finely chopped
1 tbsp fennel seeds, dry-roasted and crushed
1 tsp chilli flakes
1 tsp freshly ground pepper
2.5 tbsp coarse sea salt
2 tbsp olive oil
kitchen string for tying

Method

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Lay the meat out skin side down. Mix the garlic, rosemary, fennel seeds, chilli, pepper and 1.5 tbsp of the salt with the olive oil, and rub it thoroughly into the inner side of the meat.
Roll up the meat tightly and tie it with string every 3-4 cm. Prick the skin densely with a knife or needle and rub it with the remaining salt.
Dry the meat uncovered on a rack in the fridge for 8-12 hours so that the skin dries out — this is what gives the crackling.
Preheat the oven to 150°C (fan: 140°C). Place the meat on a rack over a tray and roast for 3 hours.
Raise the oven temperature to 230°C and roast for another 20-30 minutes until the skin blisters and turns crisp. If any part browns faster, cover it with foil.
Rest the meat for 20-30 minutes, then remove the string and slice with a serrated knife.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Leave the skin uncovered in the fridge overnight to dry — this makes it crisp and blistered when roasted.
Roast the meat slowly at a low temperature for a long time, and raise the temperature only at the end to crisp the skin.
Without resting, the juices run out when you carve: give it 20-30 minutes.
It is excellent cold in sandwiches too; it keeps for 4 days in the fridge.

Frequently asked questions

Which cut of pork is right for porchetta?

The combination of skin-on belly and loin is the classic; the belly gives the fat and crisp skin, the loin the juicy meat.

How do I get the skin crisp?

Dry it uncovered overnight, salt it, and finish roasting at a high temperature; wet skin does not crisp.

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