There’s something special about the way porchetta transforms a simple cut of pork into a masterpiece. The crackling skin, the juicy, herb-packed meat, and the rich, slow-roasted aroma make it a centerpiece worthy of any feast.
Traditional Italian porchetta is all about balancing crispiness with tenderness, and when done right, every bite delivers a mix of savory, garlicky goodness with just the right amount of fat to keep it indulgent.
While porchetta may look like a dish reserved for expert chefs, it’s surprisingly approachable with the right method. A flavorful herb rub, slow roasting, and a final high-heat blast for crispy skin are all it takes.
Whether serving it in sandwiches, alongside roasted vegetables, or as the main event at a gathering, this dish is a true celebration of simple ingredients and traditional cooking techniques.
Why This Porchetta Stands Out
A good porchetta is more than just roasted pork—it’s a carefully layered dish that blends texture and taste in every bite. The secret is in the technique, from seasoning the inside to crisping up the outer layer.
- Perfectly Crispy Skin – A high-heat finish ensures that golden, crackling skin that shatters with each bite.
- Juicy, Herb-Infused Meat – The pork belly absorbs all the flavors of fresh rosemary, fennel, garlic, and citrus, giving it a deep, rich taste.
- Slow Roasted for Maximum Tenderness – Cooking at a lower temperature allows the fat to render slowly, keeping the meat incredibly moist.
- Versatile Serving Options – Enjoy it as a main dish, in sandwiches, or as part of a classic Italian feast.
This method delivers a contrast of crispy and juicy textures that make every slice irresistible.
The Key Ingredients for a Traditional Porchetta
A great porchetta doesn’t need complicated ingredients—just a perfectly balanced mix of fresh herbs, aromatics, and quality pork.
- Pork Belly (or Pork Shoulder) – A combination of belly and loin works best for the ideal fat-to-meat ratio.
- Fresh Rosemary & Fennel Seeds – These classic flavors give porchetta its signature herbaceous depth.
- Garlic & Lemon Zest – Adds brightness and enhances the savory richness of the pork.
- Salt & Black Pepper – Essential for bringing out the natural flavors and crisping up the skin.
- Olive Oil & White Wine – Helps tenderize the meat and create a flavorful roasting environment.
With just a few simple ingredients, this dish becomes a richly seasoned, aromatic centerpiece.
Step-by-Step Guide to Making Italian Porchetta
Making porchetta doesn’t have to be complicated, but each step is important to achieve the best results.
- Prepare the Pork – Lay the pork belly flat, score the skin lightly, and trim any excess fat for an even roast.
- Make the Herb Rub – Mix minced garlic, rosemary, fennel seeds, lemon zest, salt, and black pepper with a drizzle of olive oil to form a paste.
- Season Generously – Rub the herb mixture over the meat side of the pork, massaging it in to ensure deep flavor.
- Roll and Tie – Roll the pork tightly, skin-side out, and secure with butcher’s twine to hold its shape.
- Slow Roast for Tenderness – Cook at 300°F (150°C) for 3–4 hours, allowing the fat to render slowly.
- Crisp the Skin – Increase the heat to 450°F (230°C) for 30 minutes, rotating as needed for an evenly golden, crackling crust.
- Rest Before Slicing – Let the porchetta rest for at least 15 minutes before slicing to keep the juices locked in.
The result? A golden, crispy exterior wrapped around layers of juicy, herby pork that’s packed with flavor.
Expert Tips for the Best Porchetta
A few small adjustments can make a big difference in texture and taste.
- Let the Pork Dry Overnight – Leaving the pork uncovered in the fridge helps dry out the skin for maximum crispiness.
- Don’t Rush the Roasting Process – Low and slow cooking melts the fat gradually, making the meat incredibly juicy.
- Score the Skin Lightly – Helps the skin crisp up evenly while allowing the seasoning to penetrate deeper.
- Use a Meat Thermometer – For the best texture, cook the pork to an internal temperature of 195°F (90°C) before crisping the skin.
Click here to preview your posts with PRO themes ››
These techniques ensure every bite is crispy, juicy, and packed with flavor.
Serving Ideas: What Goes Well with Porchetta
Porchetta is rich and flavorful, so it pairs best with light, fresh, or tangy sides that balance its richness.
| Side Dish | Why It Works |
|---|---|
| Lemon Roasted Potatoes | Crispy, tangy, and perfect for soaking up the juices. |
| Italian Fennel Salad | Fresh, crunchy, and a natural match for the fennel in the porchetta. |
| Grilled Asparagus | Adds a light, smoky contrast to the rich pork. |
| Ciabatta Rolls | Perfect for making porchetta sandwiches. |
| Garlic Wilted Spinach | A simple, earthy side that pairs well with the savory pork. |
These sides keep the meal balanced while complementing the bold flavors of the porchetta.
How to Store & Reheat Leftover Porchetta
Porchetta keeps well, making it great for meal prep or leftovers. The key is preserving the crispy skin while keeping the meat juicy.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat in the Oven: Bake at 350°F (175°C) for 15–20 minutes to warm the meat while crisping the skin.
- Avoid the Microwave: It can make the skin rubbery and lose its crispiness.
- Freeze for Later: Wrap slices in foil and freeze for up to 2 months, reheating in the oven when ready.
Stored properly, porchetta stays flavorful and crispy even after reheating.
Frequently Asked Questions
1. Can I make porchetta ahead of time?
Yes! Season and roll the pork the day before, letting it sit in the fridge uncovered to dry out the skin for better crisping.
2. What’s the best cut of pork for porchetta?
Pork belly with loin attached is the most traditional, but pork shoulder works well for a leaner version.
3. How do I get the skin extra crispy?
Let the pork dry out overnight in the fridge, and finish with high heat at the end of roasting.
4. Can I cook porchetta in a slow cooker?
You can slow cook it for tenderness, but it won’t get crispy—finish it under a broiler or in a hot oven.
5. What’s the best way to serve porchetta?
Porchetta is amazing on its own, in sandwiches, or with classic Italian sides like roasted potatoes or fresh salads.
This Italian Pork Porchetta is rich, crispy, and packed with herbs and deep-roasted flavor—the kind of dish that makes any meal feel special.
Italian Pork Porchetta
Equipment
- Sharp Knife For scoring the pork skin
- Mixing Bowl For preparing the herb rub
- Butcher’s Twine For tying the porchetta
- Roasting Pan with Rack For even roasting and airflow
Ingredients
- 5 lb pork belly with loin skin-on
- 2 tablespoons fennel seeds lightly crushed
- 2 tablespoons fresh rosemary chopped
- 6 cloves garlic minced
- 1 tablespoon lemon zest
- 1 tablespoon salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1/2 cup white wine
Instructions
- Lay the pork belly flat, skin-side up. Use a sharp knife to lightly score the skin in a crisscross pattern.
- In a mixing bowl, combine fennel seeds, rosemary, garlic, lemon zest, salt, black pepper, and olive oil to create a paste.
- Flip the pork belly over and rub the herb mixture all over the meat side.
- Roll the pork tightly into a log and secure it with butcher’s twine.
- Place the porchetta on a roasting rack inside a pan. Pour white wine into the bottom of the pan.
- Roast at 300°F (150°C) for 3-4 hours, basting occasionally with pan juices.
- Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy and golden.
- Let rest for 15 minutes before slicing. Serve warm.
Notes
- For extra crispy skin, leave the pork uncovered in the fridge overnight before roasting.
- Adjust seasoning based on taste, adding more fennel or rosemary as desired.
- Slice leftovers thinly and serve in sandwiches or alongside roasted vegetables.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!