Prep Time: 30 mins | Cook Time: 4 hrs | Total Time: 4 hrs 30 mins | Servings: 20
This is the most amazing Italian meat dish! Porchetta Roast is a bit challenging to make, but it is all worth it! The holiday is fast-approaching, and this can be the best gift you can whip up for your family and guests.
Ingredients
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¼ c. olive oil
2 lb. pork loin
1 6-8 lb. pork belly
8 cloves garlic
1 c. breadcrumbs
2 tablespoons fennel seeds
¼ c. pignoli nuts
3 large oranges
1 tablespoon crushed red pepper flakes
¼ c. fresh parsley
2 tablespoons fresh rosemary
3 tablespoons kosher salt
How to make Porchetta Roast
Step 1: Prepare the oven. Position the oven rack to the lower third and preheat the oven to 500 degrees F.
Step 2: Dry the pork belly skin, then trim the belly and loin.
Step 3: In a pan, toast the fennel seeds and pignoli nuts for about 5 to 10 minutes over medium-low heat. Set aside once toasted.
Step 4: Saute the garlic in a ¼ cup of olive oil in a clean pan for about 2 to 3 minutes over medium heat. Then, add the breadcrumbs, chilli flakes, herbs, pignoli nuts, fennel seeds, and the juice of 2 oranges. Stir well until paste forms and set aside.
Step 5: In a crisscross pattern on the skin side, score the dry pork belly. On the other side, score 1/4-inch deep lines. Sprinkle the non-skin side with 2 tbsp kosher salt. Onto the meat, put the stuffing mixture, distributing it evenly by pressing it into the meat. On top, sprinkle the orange zest.
Step 6: With a tsp kosher salt, season the pork loin. To begin rolling, place it on one side of the belly. Start rolling tightly the porchetta. Tie every inch or so to create a uniform cylinder.
Step 7: Using paper towels, dry the porchetta again and season with 2 tbsp kosher salt. Rub the salt into the skin. On a wire rack inside the roasting pan, place the porchetta. Pour a cup of water into the pan, ensuring that the liquid does not touch the roast.
Step 8: Place the porchetta in the preheated oven and bake it for about 45 minutes. Turn the porchetta halfway through baking. Adjust the heat to 300 degrees F after 45 minutes and continue baking until the internal temperature of the porchetta reached 145 to 150 degrees F. For even cooking, rotate the roast every 30 minutes. If roasting an 8 lb roast, the cooking time is about 2.5-3 hours.
Step 9: Before serving, allow the porchetta roast to rest for at least 20 to 30 minutes. Take the twine off, slice, and serve. Enjoy!
Notes:
Skin-on pork belly is a great option, too.
Season all sides of the belly and loin with salt.
For even cooking, check the internal temperature of the pork belly every so often using an instant-read thermometer.
Nutrition Facts:
Calories: 795kcal | Carbohydrates: 6.3g | Protein: 76.3g | Fat: 47g | Cholesterol: 193mg | Sodium: 650mg
Ingredients
- ¼ c. olive oil
- 2 lb. pork loin
- 1 6-8 lb. pork belly
- 8 cloves garlic
- 1 c. breadcrumbs
- 2 tablespoons fennel seeds
- ¼ c. pignoli nuts
- 3 large oranges
- 1 tablespoon crushed red pepper flakes
- ¼ c. fresh parsley
- 2 tablespoons fresh rosemary
- 3 tablespoons kosher salt
Instructions
Step 1: Prepare the oven. Position the oven rack to the lower third and preheat the oven to 500 degrees F.
Step 2: Dry the pork belly skin, then trim the belly and loin.
Step 3: In a pan, toast the fennel seeds and pignoli nuts for about 5 to 10 minutes over medium-low heat. Set aside once toasted.
Step 4: Saute the garlic in a ¼ cup of olive oil in a clean pan for about 2 to 3 minutes over medium heat. Then, add the breadcrumbs, chilli flakes, herbs, pignoli nuts, fennel seeds, and the juice of 2 oranges. Stir well until paste forms and set aside.
Step 5: In a crisscross pattern on the skin side, score the dry pork belly. On the other side, score 1/4-inch deep lines. Sprinkle the non-skin side with 2 tbsp kosher salt. Onto the meat, put the stuffing mixture, distributing it evenly by pressing it into the meat. On top, sprinkle the orange zest.
Step 6: With a tsp kosher salt, season the pork loin. To begin rolling, place it on one side of the belly. Start rolling tightly the porchetta. Tie every inch or so to create a uniform cylinder.
Step 7: Using paper towels, dry the porchetta again and season with 2 tbsp kosher salt. Rub the salt into the skin. On a wire rack inside the roasting pan, place the porchetta. Pour a cup of water into the pan, ensuring that the liquid does not touch the roast.
Step 8: Place the porchetta in the preheated oven and bake it for about 45 minutes. Turn the porchetta halfway through baking. Adjust the heat to 300 degrees F after 45 minutes and continue baking until the internal temperature of the porchetta reached 145 to 150 degrees F. For even cooking, rotate the roast every 30 minutes. If roasting an 8 lb roast, the cooking time is about 2.5-3 hours.
Step 9: Before serving, allow the porchetta roast to rest for at least 20 to 30 minutes. Take the twine off, slice, and serve. Enjoy!
Notes
Skin-on pork belly is a great option, too. Season all sides of the belly and loin with salt. For even cooking, check the internal temperature of the pork belly every so often using an instant-read thermometer.