Italian Porchetta

Italian Porchetta 

The first time I tasted Italian porchetta (Pronounced Porketta) was in Rome, tucked inside a tiny sandwich shop just off a bustling side street. A full roast was displayed proudly in the front window — golden, glistening, and impossible to ignore. As we stepped inside, the aroma hit first: rich, herby, smoky, with just a whisper of garlic in the air. We watched as they sliced the porchetta right in front of us, layering it onto warm bread with such casual precision, like they’d done it a thousand times. That moment felt so authentically Italian — simple ingredients, big flavor, no fuss.

That little sandwich and the many restaurants that served Porchetta, sparked a full-on obsession. And don’t get me started on the Delizie al Limone. Over the next two weeks, as I made my way along the Italian coast, I hunted down porchetta at every food stand, market stall, restaurant and roadside truck I could find. Each one had its own spin — different herbs, different textures — but the soul of it was always the same: crispy skin, tender pork, and pure comfort wrapped in butcher paper.

When I got home, I knew I had to recreate that magic in my own kitchen. I made it so many times because my kids just loved it so much! And it reminded me of my month in Italy! This version, made with just pork belly, brings all the flavor and nostalgia without needing a rotisserie or a Roman food stand. One bite and I’m right back on that sun-soaked street corner, sandwich in hand, living my best la dolce vita.

This is the perfect recipe for an Italian feast on Easter, Christmas, holidays or just because. If you try this recipe you will be living La Dolce Vita! Let me know how you like it!

here is a list of items you would need to make Porchetta at home:

Equipment:

1. Roasting pan: This is essential for roasting the pork belly. You can find roasting pans in various sizes, so choose one that is large enough to accommodate your pork belly.
2. Meat thermometer: This will help you ensure that the pork belly is cooked to the correct internal temperature.
3. Butcher's twine: This is used to tie the pork belly into a tight roll.
4. Chef's knife: This is used to trim the pork belly and score the fat.
5. Mixing bowls: You will need a few mixing bowls to prepare the seasoning rub and to marinate the pork belly.
6. Measuring cups and spoons: These are used to measure the ingredients for the seasoning rub.
7. Spatula: This is used to spread the seasoning rub on the pork belly.

Ingredients:

1. Pork belly: This is the main ingredient for porchetta. You can find pork belly at most grocery stores or butcher shops.
2. Seasonings: You will need kosher salt, black pepper, garlic, fennel seeds, red pepper flakes (optional), rosemary, sage, and lemon zest.
3. Olive oil: This is used to rub the pork belly with the seasoning.

I hope this helps!

Ingredients:

• 4 lb pork belly, skin on, trimmed and scored
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 6–8 cloves garlic, minced
• 2 tbsp fennel seeds, toasted and crushed
• 1 tbsp red pepper flakes (optional, for heat)
• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 2 tbsp fresh sage, finely chopped (or 2 tsp dried)
• Zest of 1 lemon
• 2 tbsp olive oil
• Butcher’s twine

Prepare the Pork Belly:

Lay the pork belly out flat, skin side down. Lightly score the meat side in a criss-cross pattern (don’t cut all the way through). This helps the seasoning soak deep into the meat. I also score to skin side as well. (Just a little.)

2. Season Generously:

In a small bowl, mix the salt, pepper, garlic, fennel, chili flakes, rosemary, sage, lemon zest, and olive oil. Rub the mixture all over the meat side of the pork belly — make sure every nook is covered.

3. Roll It Up:

Roll the pork belly up tightly, skin side out, and secure it with butcher’s twine every couple of inches. The roll should be firm and evenly shaped for the best results.

4. Dry the Skin (Key for Crispiness!):

Place the rolled porchetta uncovered in the fridge for at least 6 hours (or overnight). This step dries out the skin and is crucial for achieving that golden crackle.

5. Roast:

Bring your porchetta to room temperature for about 1 hour before cooking.

Preheat your oven to 450°F (230°C). Roast for 30 minutes to jumpstart the skin crisping.

Lower the heat to 325°F (165°C) and continue roasting for another 1.5 to 2 hours, until the internal temperature hits 145–150°F and the skin is beautifully blistered.

6. Rest & Finish:

Let it rest for 15–20 minutes before slicing. For extra crispy skin, broil for 2–3 minutes right at the end — just keep an eye on it!

Serving Ideas:

Serve with roasted potatoes, garlicky greens, or layer thin slices onto crusty bread with mustard or aioli. It’s bold, rich, and totally unforgettable.

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