Ingredients

1 Tablespoon fennel seeds

¼ Teaspoon red chili flakes

2 Tablespoons cooking oil

6 Cloves garlic (minced)

2 Sprigs fresh rosemary (chopped leaves only)

2 Sprigs fresh thyme (chopped leaves only)

2 Tablespoons fresh parsley (chopped)

1 Tablespoon orange zest

½ Cup panko breadcrumbs

5 to 6 Pounds pork belly (boneless)

1 Pound pork tenderloin (boneless, trimmed and silver skin removed)

1 Tablespoon + 1 Teaspoon kosher salt

½ Teaspoon black pepper

2 to 4 Cups water (for the roasting pan)

Instructions

Step 1: In a sauté pan without oil, add fennel seeds and red chili flakes. Toast over medium heat for 45 seconds to 1 minute until fragrant. Remove from heat and crush to a fine powder using a mortar and pestle.

Step 2: Add cooking oil to the sauté pan along with minced garlic. Cook for about 1 minute until garlic is aromatic.

Step 3: Remove the pan from heat and stir in the crushed fennel and chili flakes, fresh rosemary, fresh thyme, fresh parsley, orange zest, and panko breadcrumbs. Mix well and set aside.

Step 4: Preheat the oven to 500°F with a rack in the center.

Step 5: Place pork belly skin side up on a work surface. Pat dry with paper towels and score the skin in a crisscross pattern with a sharp knife.

Step 6: Turn the pork belly over and cut ¼-inch deep lines into the meat side, creating the center for the roast.

Step 7: Season the meat side with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Step 8: Spread the breadcrumb and herb mixture evenly over the meat, pressing it in gently.

Step 9: Place the pork tenderloin lengthwise along the pork belly, then roll the pork belly tightly around the loin.

Step 10: Tie the roll securely with butcher’s twine starting at each end and the center, adding additional ties evenly between.

Step 11: Pat the outside of the porchetta dry again and sprinkle with 1 tablespoon kosher salt, rubbing it into the skin.

Step 12: Place the porchetta on a wire rack in a roasting pan. Pour 2 cups of water into the pan, making sure it does not touch the roast.

Step 13: Immediately place the roast in the oven and reduce the temperature to 325°F.

Step 14: Roast for 2 hours, checking hourly to add more water to the pan if needed to prevent burning.

Step 15: Increase oven temperature to 400°F to crisp the skin. Roast until the internal temperature reaches 145°F.

Step 16: Remove the porchetta from the oven and rest it for 25 minutes before slicing.

Step 17: Cut off and discard the twine. Carve the porchetta into ½-inch thick slices and serve warm.

Tips & Variations

Use a meat thermometer to ensure the pork reaches 145°F for safe and juicy results.

Substitute fresh herbs with dried if fresh are unavailable, but reduce quantities by half.

For extra crispy skin, you can finish under the broiler for a few minutes, watching carefully to avoid burning.

Adding lemon zest can brighten the flavor if you prefer a citrus alternative to orange zest.

FAQs

Can I prepare the porchetta a day in advance?

Yes, you can assemble the porchetta and refrigerate it overnight before roasting. Allow it to come to room temperature for about 30 minutes before cooking.

What sides pair well with porchetta?

Porchetta pairs beautifully with roasted vegetables, creamy polenta, sautéed greens, or a fresh salad to balance its rich flavors.

Dinner

Perfect Porchetta Roast with Fennel, Herbs, and Orange Zest Recipe

Introduction