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.
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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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