You know that moment when you slice into a roast and the knife just glides through like butter? The skin crackles, the herbs hit your nose, and everyone in the kitchen suddenly appears “just to help”? Yeah. That’s Italian porchetta done right.
I made porchetta for the first time on a random Sunday when I felt way too confident after watching three cooking videos and drinking strong coffee. I thought, “How hard can it be?” Turns out, it’s not hard at all—but it does demand patience. And wow, does it reward you for it.
Today I’m sharing my authentic Italian porchetta recipe, the one I’ve tweaked over years of backyard cookouts and holiday dinners. If you want crispy pork belly skin, juicy herb-stuffed pork roast, and bold Italian flavor, you’re in the right place.
Let’s get into it.
What Is Italian Porchetta?
Porchetta is a traditional Italian pork roast stuffed with garlic, fennel, rosemary, and other herbs, then rolled tightly and roasted until the skin turns shatteringly crisp.
In Italy, vendors sell it in sandwiches at festivals. In my house? I serve it for holidays, game nights, and once—at a Tuesday dinner when I needed to impress my in-laws. No pressure.
The magic comes from three things:
- Crispy crackling skin
- Deep herb flavor
- Juicy, tender pork inside
Mess up one, and it’s still good. Nail all three? Legendary.
Why This Porchetta Recipe Works
I studied what top chefs and home cooks do differently. Here’s what consistently makes the best version:
- Drying the skin overnight for maximum crispiness
- Scoring the skin properly (not too deep!)
- Using fennel seeds + fresh rosemary for that classic Italian flavor
- Starting hot, then lowering the temperature for even cooking
Most recipes mention these. Few explain why. Let me break it down as someone who has absolutely ruined one batch before learning better. :/
Ingredients for Authentic Italian Porchetta
The Pork
- 5–7 lb pork belly (skin on)
- Optional: 2–3 lb pork loin (for a meatier center)
If you want that traditional layered look, use both belly and loin. If you want ultra-rich and indulgent, go full pork belly. IMO, the combo gives the best texture balance.
When I buy pork, I ask the butcher to butterfly it flat and even. It saves time and frustration.
The Herb Filling
- 6 cloves garlic, minced
- 2 tbsp fennel seeds, toasted and crushed
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- Zest of 1 lemon
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 2 tbsp olive oil
That fennel seed? Don’t skip it. Ever wondered why porchetta tastes so distinct? That’s fennel working overtime.
Tools That Make Life Easier (Trust Me)
You can wing it. But I’ve learned the right tools make a huge difference.
- Meat thermometer – I use the ThermoPro Digital Meat Thermometer
https://amzn.to/46vCpPR
(Seriously, guessing internal temp is how I dried out my first roast.) - Butcher’s twine – Regency Wraps Natural Cooking Twine
https://amzn.to/4qVkaut - Heavy-duty roasting pan – Cuisinart Chef’s Classic Roasting Pan
https://amzn.to/47g1ajh
These aren’t fancy splurges. They just remove stress from the process.
How to Prepare Porchetta (Step-by-Step)
Step 1: Dry the Skin (Don’t Rush This)
Pat the pork completely dry.
Score the skin in straight lines about ½ inch apart. Don’t cut into the meat. I made that mistake once and lost half the juices.
Place it uncovered in the fridge overnight.
Why? Dry skin = crispy crackling. Moist skin = chewy sadness.
Step 2: Make the Herb Paste
Toast fennel seeds in a dry skillet for 1–2 minutes.
Crush them using a mortar and pestle (or spice grinder). Mix with garlic, rosemary, thyme, lemon zest, salt, pepper, red pepper flakes, and olive oil.
It should smell ridiculously good.
Step 3: Season and Roll
Flip pork skin-side down.
Spread the herb mixture evenly across the meat.
If using pork loin, place it in the center.
Roll tightly. Tie every 1–2 inches with butcher’s twine.
Tight rolling ensures even cooking. Loose rolls fall apart when slicing—and that’s just tragic.
Step 4: Season the Outside
Rub the skin generously with salt.
Some people add baking powder for extra crispiness. I tested it. It works, but honestly? Drying overnight does enough.
Step 5: Roast Like a Pro
Preheat oven to 450°F.
Roast for 30 minutes.
Lower temperature to 325°F and cook until internal temp hits 145°F (about 2–2.5 hours).
Rest at least 20–30 minutes before slicing.
Resting matters. Slice too early and juices run everywhere. Ever sliced a roast too soon and watched it cry on the cutting board? Yeah.
Pro Tips for Crispy Porchetta Skin
Let me save you from my early mistakes:
- Dry skin overnight
- Score evenly and shallow
- Salt generously
- Finish under broiler for 3–5 minutes if needed
- Never cover with foil while resting
Moisture is the enemy of crackling.
Flavor Variations I’ve Tried
Garlic Lover’s Version
Double the garlic. Add roasted garlic cloves inside.
Spicy Kick
Add Calabrian chili paste.
Herb-Forward
Add fresh sage and parsley.
But classic rosemary + fennel remains unbeatable.
How to Serve Porchetta
You have options.
- Slice thick for main dish
- Make Italian sandwiches with crusty bread
- Serve with roasted potatoes
- Pair with arugula salad
- Use leftovers in breakfast hash
Cold porchetta sandwich the next day? Elite tier.
Common Mistakes to Avoid
- Not drying the skin
- Overcooking past 150°F
- Not tying tightly
- Skipping resting time
Most first-time failures come from rushing.
Porchetta rewards patience.
Storage & Reheating
Store leftovers in airtight container up to 4 days.
Reheat in oven at 350°F for 10–15 minutes to crisp skin again.
Microwave works… but you lose crunch. And we didn’t work this hard for soggy skin.
Ingredients
Method
- Pat pork dry. Score skin. Refrigerate uncovered overnight.
- Toast fennel seeds and crush. Mix with herbs, garlic, zest, salt, pepper, oil.
- Spread herb mixture over pork (skin side down). Add pork loin if using.
- Roll tightly and tie with twine.
- Rub skin with salt.
- Roast at 450°F for 30 minutes.
- Lower to 325°F and cook until internal temp reaches 145°F.
- Rest 20–30 minutes before slicing.
Notes
- Always dry skin overnight.
- Use a meat thermometer for accuracy.
- Let rest fully before slicing.
- Finish under broiler if skin needs extra crisping.