Description
This classic Porchetta recipe features a rolled and slow-roasted pork belly infused with aromatic fennel, rosemary, garlic, and chili flakes. The pork is dry-aged in the fridge to enhance the flavors and ensure a perfectly crispy crackling skin. Served with a rich homemade gravy made from the roasting drippings, this succulent Italian-inspired dish is ideal for special occasions or a delicious family meal.
Ingredients
Scale
Porchetta
- 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)
Gravy
- 1/4 cup plain flour / all-purpose flour
- 2 cups water
- 1/4 tsp freshly ground black pepper
- Salt, if needed (usually not needed)
Instructions
- Marinate the Pork: Score the pork belly’s flesh side with 3 cm / 1.2 inch diamond shapes, being careful not to cut through the skin. Dry the pork skin thoroughly with paper towels, then trim about 3 cm / 2.2 inches of excess meat along one long edge, leaving the skin intact. This helps achieve a neat roll.
- Prepare the Spice Rub: Toast fennel seeds and black peppercorns in a dry pan over medium heat for 1 1/2 to 2 minutes until lightly browned, stirring regularly. Crush into a coarse powder using a mortar and pestle or spice grinder. Mix with rosemary, red chilli flakes, garlic, salt, and half the olive oil to form a thick wet paste.
- Apply the Rub and Roll: Rub the spice paste thoroughly into the scored flesh, including the trimmed pork piece. Position the trimmed meat along the middle, then roll the pork belly tightly with the skin enclosing the meat. Tie securely at 2.5 cm / 1 inch intervals with kitchen twine to maintain shape.
- Dry Age: Place the rolled pork on a rack over a tray and refrigerate uncovered for 24 to 48 hours. This allows the rub to penetrate deeply and the skin to dry, which is essential for crisp crackling.
- Slow Roast at Low Temperature: Preheat the oven to 130°C / 265°F (120°C fan-forced) and position the rack in the middle. Rub the pork skin with 1 tablespoon of olive oil and sprinkle salt over the skin, rubbing it in evenly, including areas around the ties. Place the pork on a rack on a clean tray and roast slowly for 3 1/2 hours until the flesh is tender but intact and the skin is still soft.
- Increase Temperature and Crackle the Skin: Remove the pork and increase the oven temperature to 240°C / 465°F. Transfer the pork to a clean tray, drizzle with the remaining tablespoon of olive oil without rubbing, and return it to the oven. Roast for 30 to 40 minutes, rotating halfway, until the skin puffs up and turns crispy all around.
- Rest and Carve: Remove from the oven and let rest uncovered for at least 30 minutes to allow juices to redistribute. Slice the pork by cutting the strings first and using a serrated knife. To keep warm, place in a low 50°C / 125°F oven after resting.
- Make the Gravy: Pour off all fat from the roasting tray into a jug without scraping. Place the tray on the stove over medium heat and pour in 1/2 cup water to deglaze, loosening browned bits with a spatula. In a saucepan, heat 3 tablespoons of reserved pork fat over medium-high heat, add flour, and cook for 1 minute to form a roux. Whisk in the deglazing water and remaining water, season with black pepper, and simmer for 2 minutes until thickened. Adjust salt if needed. Serve the gravy alongside the porchetta.
Notes
- Do not score the pork skin before roasting. Scoring the skin can prevent good crackling.
- Dry aging the pork in the fridge uncovered for at least 24 hours improves flavor and crackling texture.
- If using dried rosemary, reduce the quantity by half compared to fresh rosemary.
- Trimming the pork belly edges ensures a neat, tight roll and even cooking.
- Using kosher or cooking salt helps achieve an even salt distribution; adjust if using table salt or flakes.
- Patience in slow roasting is key to tender meat with an intact shape and perfect crackling.
- Resting the cooked porchetta before slicing preserves juiciness and improves texture.
- Prep Time: 30 minutes plus 24-48 hours marinating time
- Cook Time: 4 hours 10 minutes (3.5 hours slow roast + 30-40 minutes high heat roast)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Porchetta, roast pork belly, crackling pork, Italian pork roast, fennel pork, slow roasted pork, crispy pork skin, rosemary garlic pork
