Classic Porchetta Roast with Garlic, Fennel, and Rosemary

Porchetta is a traditional Italian roast made from pork belly and sometimes pork loin, rolled up with a blend of herbs, garlic, and spices. The result is a flavorful and aromatic dish with crispy skin and tender, juicy meat. This recipe captures the essence of a classic porchetta, perfect for a special occasion or a hearty family meal.

This is great for an all-day grilling party.  Put the pork shoulder on when you're grilling lunch and just check on it once in a while.  It'll be perfect by dinner time!

Ingredients

For the Porchetta:

• 5-7 lbs pork belly, skin-on, butterflied (optional: include a pork loin for a meatier roast)
• 6 cloves garlic, minced
• 2 tablespoons fennel seeds, toasted and crushed
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional, for a little heat)
• Zest of 2 lemons
• 2 tablespoons olive oil
• Butcher’s twine for tying

Optional Sides:

• Roasted potatoes with rosemary
• Sautéed green beans with garlic
• Grilled polenta

Instructions

1. Preheat the Oven or Grill

If using an oven, preheat it to 325°F (165°C). If using an Arteflame grill, set it up for indirect cooking, maintaining a temperature around 325°F.

2. Prepare the Pork Belly

Lay the pork belly flat on a large cutting board, skin-side down. If using a pork loin, place it in the center of the belly. In a small bowl, combine the minced garlic, crushed fennel seeds, chopped rosemary, thyme, sage, kosher salt, black pepper, red pepper flakes (if using), lemon zest, and olive oil. Mix to form a paste.

Spread the herb mixture evenly over the meat side of the pork belly (and the pork loin if using). Make sure to cover all the nooks and crannies with the herb mixture.

3. Roll and Tie the Porchetta

Starting from one side, tightly roll the pork belly (and pork loin) into a log, making sure the skin is on the outside. Secure the roll with butcher’s twine, tying it firmly at 1-inch intervals to hold the shape.

4. Roast the Porchetta

Place the tied porchetta on a roasting rack in a roasting pan, or directly on the grill if using the Arteflame. Roast for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C). Rotate the roast occasionally for even cooking.

5. Crisp the Skin

Increase the oven temperature to 450°F (230°C) or move the porchetta closer to the heat source on the grill. Roast for an additional 20-30 minutes, or until the skin is golden brown and crispy. Keep an eye on it to prevent burning.

6. Rest and Slice the Porchetta

Once the porchetta is done, remove it from the oven or grill and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat. Remove the butcher’s twine and slice the porchetta into thick rounds.

7. Serve and Enjoy

Serve the porchetta with your choice of sides, such as roasted potatoes, sautéed green beans, or grilled polenta. The combination of crispy skin, tender meat, and aromatic herbs makes this dish a true centerpiece.

Tips for the Best Results

• Crispy Skin: Ensure the pork belly skin is as dry as possible before roasting to achieve that perfect crackling. Scoring the skin in a crosshatch pattern can also help it crisp up evenly.
• Resting Time: Don’t skip the resting step—it’s crucial for keeping the meat juicy and tender.
• Herb Variations: Customize the herb mixture by adding ingredients like parsley, marjoram, or a touch of ground coriander for extra depth.

Conclusion

Porchetta is a flavorful, show-stopping roast that’s perfect for special occasions or holiday meals. With its combination of crispy skin and tender, herb-infused meat, it’s a dish that’s sure to impress your guests and become a favorite in your culinary repertoire.

Variations

1. Lemon and Garlic Porchetta: Add extra lemon zest and juice to the herb mixture for a bright, citrusy flavor.
2. Spicy Porchetta: Increase the amount of red pepper flakes and add a touch of cayenne for a spicy kick.
3. Porchetta with Apple and Fennel: Stuff the porchetta with thinly sliced apples and fennel for a sweet, aromatic twist.
4. Herb-Crusted Porchetta: Coat the outside of the porchetta with an additional layer of chopped herbs mixed with olive oil before roasting for an extra burst of flavor.
5. Porchetta with Mustard Glaze: Brush the porchetta with a mixture of Dijon mustard and honey during the last 30 minutes of roasting for a tangy, sweet finish.

Best Pairings

• Drink: A crisp white wine like Pinot Grigio or a robust red like Chianti pairs well with the flavors of porchetta.
• Side Dish: A light arugula salad with lemon vinaigrette or roasted root vegetables.
• Dessert: A simple panna cotta with berries or a classic tiramisu to finish the meal.