Name: Porchetta with Crispy Skin and Fennel-Rosemary Rub Recipe
Prep time: PT-492909H45M3S
Cook time: 4 h 10 min
Total time: PT-492909H45M3S
Cuisine: Italian
Ingredients: 2.5 kg / 5 lb pork belly with skin on, NOT SCORED; 2 tbsp fennel seeds; 2 tsp black peppercorns; 2 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes); 3 tbsp finely chopped rosemary leaves (about 1/4 cup leaves); 2 tsp red chilli flakes (red pepper flakes); 6 large garlic cloves, finely grated; 2 1/2 tsp cooking salt / kosher salt (additional for the rub); 2 tbsp olive oil, divided; 3 tbsp pork belly fat (reserved from roasting); 1/4 cup plain flour / all-purpose flour; 2 cups water; 1/4 tsp freshly ground black pepper; Salt, if needed (usually not needed)

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Introduction

Porchetta is a beautifully rolled and slow-roasted pork belly dish known for its crispy crackling and rich, aromatic filling. This classic Italian recipe combines fennel, rosemary, garlic, and chili to create a flavorful centerpiece perfect for special occasions or hearty family meals.

The image shows a golden crispy roasted pork roll with a crunchy, crackling skin that is textured and bubbly, arranged on top of slices of the same pork roll that reveals layers of tender pinkish meat and a darker herb stuffing in the center. The slices are covered with smooth brown gravy, which is also inside a white gravy boat beside the pork. Fresh green sprigs of rosemary lay nearby on a wooden cutting board with crumbs scattered around, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 kg / 5 lb pork belly with skin on (not scored)
2 tbsp fennel seeds
2 tsp black peppercorns
2 1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for salt flakes)
3 tbsp finely chopped rosemary leaves (about 1/4 cup)
2 tsp red chili flakes (red pepper flakes)
6 large garlic cloves, finely grated
2 tbsp olive oil, divided
3 tbsp pork belly fat (reserved from roasting)
1/4 cup plain flour / all-purpose flour
2 cups water
1/4 tsp freshly ground black pepper
Salt, if needed

Instructions

Step 1: Toast the fennel seeds and black peppercorns in a dry pan over medium heat for 1 1/2 to 2 minutes, tossing regularly until the fennel seeds are lightly browned.
Step 2: Crush the toasted spices into a coarse powder using a mortar and pestle or spice grinder. Mix with rosemary, chili flakes, grated garlic, and 2 1/2 tsp salt to form a thick wet paste.
Step 3: Pat the pork skin dry with paper towels. Trim about 3 cm (2.2 inches) of meat along one long edge, leaving the skin intact so the pork rolls neatly. Reserve the trimmed meat for rolling inside.
Step 4: Score 3 cm (1.2 inches) diamond shapes about 1 cm (0.4 inches) deep into the flesh side of the pork, taking care not to cut through the skin.
Step 5: Rub the spice paste into the scored flesh and the reserved trimmed meat piece thoroughly.
Step 6: Place the trimmed meat in the center and roll the pork firmly. Tie at 2.5 cm (1 inch) intervals with kitchen string to hold the shape securely.
Step 7: Refrigerate the rolled pork uncovered on a rack over a tray for 24 to 48 hours to let the rub infuse and the skin dry for better crackling.
Step 8: Preheat the oven to 130°C / 265°F (120°C fan-forced). Rub the pork skin with 1 tbsp olive oil and sprinkle evenly with salt, rolling the pork on the salt to coat all over.
Step 9: Place the pork on a rack over a clean tray and slow roast for 3 1/2 hours until the flesh is tender but not falling apart, and the skin remains soft.
Step 10: Increase the oven temperature to 240°C / 465°F. Transfer the pork to a clean tray, drizzle with remaining 1 tbsp olive oil, and roast for 30–40 minutes, turning once, until the skin puffs up and crisps all over.
Step 11: Remove from the oven and rest for at least 30 minutes before slicing. Keep warm in a low oven (50°C / 125°F) if needed.
Step 12: For the gravy, pour fat from the roasting tray into a jug. Deglaze the tray with 1/2 cup water on the stove by simmering and scraping up the browned bits.
Step 13: In a saucepan, heat 3 tbsp reserved pork fat over medium-high heat. Stir in flour and cook for 1 minute. Whisk in deglazing water, remaining water, and black pepper. Simmer for 2 minutes until thickened. Season with salt to taste.
Step 14: Serve the porchetta sliced with the freshly made gravy.

Tips & Variations

Dry the pork skin thoroughly in the fridge for at least 12 hours to ensure a crisp crackling.
Use a sharp serrated knife to slice the porchetta cleanly without tearing the crackling.
For a spicier version, increase the chili flakes or add fresh chopped chili to the rub.
If you don’t have pork belly fat reserved, you can substitute with butter or extra olive oil for the gravy.

Storage

Keep leftover porchetta refrigerated in an airtight container for up to 3 days. Reheat gently in the oven at low heat to maintain crispiness. The gravy can be stored separately and reheated on the stove, adding a splash of water if it thickens too much.

How to Serve

The image shows a crispy roast pork roll with a deep golden-brown, crunchy outer layer cut into thick slices, revealing juicy pink and white meat with a spiral of dark seasoning inside. The roll rests on a wooden board with sprigs of fresh green rosemary beside it. Two slices lie flat in front of the main roll, topped with a thick light brown gravy that also fills a white gravy boat sitting nearby. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this porchetta in advance?

Yes, the porchetta can be rubbed and rolled up to 2 days ahead and kept in the refrigerator for the flavors to develop and the skin to dry out for better crackling.

Why is the pork skin not scored before rolling?

The skin is left unscored to keep it intact, which helps it enclose the meat when rolled, promoting a crisp and uniform crackling after roasting.