Italian Porchetta — Herb-Rolled Roast Pork

GETTING SAUCY TV  •  SEASON 3, EPISODE 312

Yield:  

Prep time: 30 mins (plus overnight chilling) | Cook time: 3 hours 30 mins | Total time: 4 hours (plus overnight)

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Italian Porchetta preparation and rolling technique.

From Chef Jennifer’s Kitchen

Italian Porchetta is one of those dishes that makes an entrance. A pork belly wrapped around loin, fragrant with rosemary, thyme, garlic, fennel, and white wine, roasts until the meat is tender and the skin is crisp. The secret is giving that skin time to dry before it ever goes into the oven.

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Ingredients

• 1 pound pork loin

• 1 sprig fresh rosemary

• 1 tablespoon fresh thyme

• 2 tablespoons black garlic

• 1 tablespoon fennel seeds, or fennel pollen to taste (preferred when available)

• ¼ teaspoon red chile flakes

• ⅛ cup chopped parsley

• 1½ tablespoons white wine

• Salt, to taste — quantity to confirm

• Water for roasting pan, if needed — amount to confirm

• Crusty bread, for serving

  
  

Equipment

• Mortar and pestle

• Kitchen twine

• Wire rack and rimmed baking sheet

• Meat thermometer

  
  

Instructions

1. At least the day before roasting, prepare the pork belly and loin for rolling; pat the skin dry.

   
   

2. Using a mortar and pestle, grind the rosemary, thyme, black garlic, fennel seeds (or fennel pollen), chile flakes, parsley, and salt into a paste. Work the white wine into the paste.

   
   

3. Spread the herb paste over the meat side of the belly and the loin. Position the loin inside the belly, roll tightly, and tie securely with kitchen twine. Keep the skin on the outside.

   
   

4. Set the rolled porchetta on a wire rack over a rimmed baking sheet and refrigerate uncovered overnight, up to 24 hours, to dry the skin.

   
   

5. On roasting day, preheat the oven to 320°F.

   
   

6. Roast for approximately 3–4 hours, monitoring doneness with a thermometer and checking that the skin is crisp. [See editorial note about temperature and crisping.]

   
   

7.  Rest the roast before removing the twine and slicing. Serve with crusty bread.

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Chef Jennifer's Tips

• Fennel pollen has a wonderfully aromatic character; fennel seeds make a good substitute.

• Use a mortar and pestle to bring the herbs, seasonings, and white wine together into a paste.

• Leave the rolled porchetta uncovered in the refrigerator overnight. Dry skin is key to a crisp finish.

Italian Food & Culture

Porchetta is a celebrated Italian preparation of seasoned, rolled roast pork, often served sliced in crusty bread. Regional recipes vary, but herbs and fennel are classic flavors.

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