An Italian-style pork belly roast, rolled and stuffed with fragrant garlic, fennel, rosemary, and lemon zest. Slow-roasted until tender with irresistibly crispy skin.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 40 minsCook Time 3 hrsTotal Time 3 hrs 40 minsFor the porchetta
1 whole pork belly (about 8–10 lbs / 3.5–4.5 kg), skin on, boneless
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
For the filling
10 cloves garlic, minced
2 tbsp fennel seeds, lightly toasted & crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh sage, chopped
Zest of 2 lemons
1 tsp red pepper flakes (optional, for heat)
¼ cup olive oil
Prepare the pork belly
1
Place pork belly skin-side down on a large cutting board.
Score the meat lightly in a criss-cross pattern to help the filling penetrate.
Pat dry with paper towels.
Make the herb-fennel paste
2
In a small bowl, mix garlic, fennel seeds, rosemary, thyme, sage, lemon zest, red pepper flakes (if using), and olive oil.
Stir into a paste.
Season & roll
3
Rub the paste evenly over the meat side of the pork belly.
Roll the pork belly tightly into a log, skin on the outside.
Tie with kitchen twine at 1–2 inch intervals to hold shape.
Rub outside with olive oil, salt, and black pepper.
Roast the porchetta
4
Preheat oven to 450°F (230°C) .
Place porchetta on a roasting rack in a pan. Roast for 30 minutes to crisp the skin.
Lower oven temperature to 325°F (165°C) and continue roasting for 2½–3 hours , until internal temperature reaches 160°F (71°C) .
If skin isn’t fully crisp, increase oven back to 450°F (230°C) for the last 10 minutes .
Rest & serve
5
Transfer porchetta to a cutting board. Rest for 20 minutes .
Slice into thick rounds with crisp skin and juicy filling.
Serving Suggestions
6
Traditional sides: roasted potatoes in goose/pork fat, sautéed greens (like broccoli rabe), or a fennel-orange salad .
Serve in thick slices as a centerpiece, or thinly sliced in crusty ciabatta rolls with salsa verde for a rustic Italian touch.
Pair with Chianti, Barolo, or a full-bodied Syrah .
Tips & Variations
7
Advance prep: Rub and roll the pork belly a day ahead, refrigerate uncovered, then roast for crispier skin.
Add pork loin: For a more meaty bite, layer a boneless pork loin inside before rolling.
Make it festive: Add chopped cranberries or chestnuts to the filling for a holiday twist.
Save the drippings: Use them to roast potatoes or make a gravy.
Ingredients For the porchetta
1 whole pork belly (about 8–10 lbs / 3.5–4.5 kg), skin on, boneless
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
For the filling
10 cloves garlic, minced
2 tbsp fennel seeds, lightly toasted & crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh sage, chopped
Zest of 2 lemons
1 tsp red pepper flakes (optional, for heat)
¼ cup olive oil
Directions Prepare the pork belly
1
Place pork belly skin-side down on a large cutting board.
Score the meat lightly in a criss-cross pattern to help the filling penetrate.
Pat dry with paper towels.
Make the herb-fennel paste
2
In a small bowl, mix garlic, fennel seeds, rosemary, thyme, sage, lemon zest, red pepper flakes (if using), and olive oil.
Stir into a paste.
Season & roll
3
Rub the paste evenly over the meat side of the pork belly.
Roll the pork belly tightly into a log, skin on the outside.
Tie with kitchen twine at 1–2 inch intervals to hold shape.
Rub outside with olive oil, salt, and black pepper.
Roast the porchetta
4
Preheat oven to 450°F (230°C) .
Place porchetta on a roasting rack in a pan. Roast for 30 minutes to crisp the skin.
Lower oven temperature to 325°F (165°C) and continue roasting for 2½–3 hours , until internal temperature reaches 160°F (71°C) .
If skin isn’t fully crisp, increase oven back to 450°F (230°C) for the last 10 minutes .
Rest & serve
5
Transfer porchetta to a cutting board. Rest for 20 minutes .
Slice into thick rounds with crisp skin and juicy filling.
Serving Suggestions
6
Traditional sides: roasted potatoes in goose/pork fat, sautéed greens (like broccoli rabe), or a fennel-orange salad .
Serve in thick slices as a centerpiece, or thinly sliced in crusty ciabatta rolls with salsa verde for a rustic Italian touch.
Pair with Chianti, Barolo, or a full-bodied Syrah .
Tips & Variations
7
Advance prep: Rub and roll the pork belly a day ahead, refrigerate uncovered, then roast for crispier skin.
Add pork loin: For a more meaty bite, layer a boneless pork loin inside before rolling.
Make it festive: Add chopped cranberries or chestnuts to the filling for a holiday twist.
Save the drippings: Use them to roast potatoes or make a gravy.
Porchetta with Garlic & Fennel
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