Old World Italian Porchetta
Juicy porchetta with fennel, rosemary, and crisp crackling. Tips for seasoning, timing, crisp skin, and make-ahead steps.
Porchetta is a triumph of Italian roasting: juicy pork belly rolled around fragrant herbs, slow-roasted until its skin is crisp and golden. With our Old World Italian Blend, this show-stopping roast becomes even more effortless, capturing all the traditional flavors of fennel, rosemary, garlic, and herbs in one masterful seasoning.
- Use a skin-on boneless pork belly, season inside with the Old World Italian blend and herbs, then roll and tie tightly.
- Dry the skin in the fridge for at least 6 hours, roast low at 300°F until 160°F, then blast at 450°F to shatter the skin.
- Rest 20 minutes before slicing. Reheat gently and re-crisp the skin under a broiler or in a hot pan if needed.
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Preparation Instructions:
Lay the pork belly skin-side down on a cutting board.
Score the inside flesh lightly in a crosshatch pattern to help absorb the seasoning.
In a small bowl, combine Old World Italian Blend, salt, pepper, garlic, rosemary, parsley, lemon zest, and olive oil to form a fragrant paste.
Rub the paste generously over the inside of the pork belly. Be sure to work it into the scored cuts.
Roll the belly tightly around the shoulder, forming a roast. Secure with kitchen twine every 1–2 inches.
Pat the outside of the pork dry with paper towels. This step is key for that shattering-crisp skin. Leave uncovered in the fridge overnight, or at least 6 hours, to dry the skin further.
Preheat the oven to 300°F.
Place porchetta on a roasting rack set inside a pan. Roast for 3–3½ hours, until the interior reaches 160°F.
Increase oven temperature to 450°F. Brush the skin with a little olive oil and a final dusting of Old World Italian just before the high-heat roast. Roast for another 20–30 minutes, until the skin is crisp and blistered.
Rest the porchetta for 20 minutes before slicing into thick rounds. Serve with roasted vegetables, crusty bread, or atop a fresh arugula salad.
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Frequently Asked Questions
What cut of pork should I use for porchetta?
Use a skin-on boneless pork belly as the outer layer. Traditional porchetta often wraps the belly around a pork shoulder or loin for a meaty core. Bone-in pieces are possible but harder to roll and may need longer cooking.
How do I get the skin super crisp?
Pat the skin dry, salt it, and leave the roast uncovered in the fridge for at least 6 hours or overnight to dry. Roast low until the interior reaches 160°F, then increase oven heat to 450°F and roast 20 to 30 minutes after brushing with oil. If needed, finish with short bursts under the broiler, watching closely to avoid burning.
What internal temperature indicates doneness?
Cook until the thickest part reaches 160°F, then remove and rest 20 minutes before slicing. For porchetta you want higher heat to render fat and set the texture, so 160°F is a good target for this recipe.
Can I prepare porchetta ahead of time or freeze leftovers?
Yes. You can season and dry the roast up to 24 hours before cooking. Cooked porchetta keeps 3 to 4 days in the refrigerator and freezes well for up to 2 months. Reheat slices gently in a 300 to 325°F oven until warm, then crisp the skin under the broiler or in a hot skillet.
How should I tie and slice the porchetta?
Secure the roll with kitchen twine every 1 to 2 inches before roasting. After resting, cut and remove the twine, then slice into thick rounds with a sharp knife. Use a steady sawing motion for even slices.
How do I adjust cooking time for different weights?
Use the oven-low-then-high method as described but rely on internal temperature rather than time alone. As a guideline, plan about 45 minutes per pound at 300°F, then the 20 to 30 minute high-heat finish. Smaller roasts take proportionally less time, larger roasts take more.
What should I serve with porchetta?
Classic pairings include roasted vegetables, crusty bread, and a peppery arugula salad. Other good options are roasted potatoes, polenta, pickled vegetables, or a grainy mustard for contrast.
What cut of pork should I use for porchetta?
Use a skin-on boneless pork belly as the outer layer. Traditional porchetta often wraps the belly around a pork shoulder or loin for a meaty core. Bone-in pieces are possible but harder to roll and may need longer cooking.
How do I get the skin super crisp?
Pat the skin dry, salt it, and leave the roast uncovered in the fridge for at least 6 hours or overnight to dry. Roast low until the interior reaches 160°F, then increase oven heat to 450°F and roast 20 to 30 minutes after brushing with oil. If needed, finish with short bursts under the broiler, watching closely to avoid burning.
What internal temperature indicates doneness?
Cook until the thickest part reaches 160°F, then remove and rest 20 minutes before slicing. For porchetta you want higher heat to render fat and set the texture, so 160°F is a good target for this recipe.
Can I prepare porchetta ahead of time or freeze leftovers?
Yes. You can season and dry the roast up to 24 hours before cooking. Cooked porchetta keeps 3 to 4 days in the refrigerator and freezes well for up to 2 months. Reheat slices gently in a 300 to 325°F oven until warm, then crisp the skin under the broiler or in a hot skillet.
How should I tie and slice the porchetta?
Secure the roll with kitchen twine every 1 to 2 inches before roasting. After resting, cut and remove the twine, then slice into thick rounds with a sharp knife. Use a steady sawing motion for even slices.
How do I adjust cooking time for different weights?
Use the oven-low-then-high method as described but rely on internal temperature rather than time alone. As a guideline, plan about 45 minutes per pound at 300°F, then the 20 to 30 minute high-heat finish. Smaller roasts take proportionally less time, larger roasts take more.
What should I serve with porchetta?
Classic pairings include roasted vegetables, crusty bread, and a peppery arugula salad. Other good options are roasted potatoes, polenta, pickled vegetables, or a grainy mustard for contrast.
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