Description
This Porchetta Roast recipe delivers a flavorful, succulent pork dish featuring a crispy skin and a herby, aromatic breadcrumb stuffing. Infused with fennel seeds, chili flakes, garlic, fresh rosemary, thyme, parsley, and orange zest, this classic Italian-inspired pork roast is perfect for special occasions or a hearty family dinner.
Ingredients
Scale
Spices and Herbs
- 1 Tablespoon fennel seeds
- ¼ Teaspoon red chili flakes
- 2 Sprigs fresh rosemary (chopped leaves only)
- 2 Sprigs fresh thyme (chopped leaves only)
- 2 Tablespoons fresh parsley (chopped)
- 1 Tablespoon orange zest
- ½ Teaspoon black pepper
Garlic and Oil
- 6 Cloves garlic (minced)
- 2 Tablespoons cooking oil
Breadcrumbs
- ½ Cup panko breadcrumbs
Pork
- 5 to 6 Pounds pork belly (boneless)
- 1 Pound pork tenderloin (boneless, trimmed and silver skin removed)
Seasoning
- 1 Tablespoon + 1 Teaspoon kosher salt
Other Ingredients
- 2 to 4 Cups water (for the roasting pan)
Instructions
- Toast the Spices: In a sauté pan with no oil, add the fennel seeds and red chili flakes. Toast over medium heat for about 45 seconds to 1 minute until fragrant. Remove from heat and transfer to a mortar and pestle, then crush into a fine ground mixture.
- Sauté the Garlic: Add the cooking oil to the sauté pan and then add the minced garlic. Cook for about 1 minute until fragrant, then remove from heat.
- Make the Breadcrumb Mixture: To the pan off the heat, add the crushed fennel and chili flakes, fresh rosemary, fresh thyme, fresh parsley, orange zest, and panko breadcrumbs. Mix well with a spatula and set aside.
- Prepare the Pork: Preheat the oven to 500°F with a rack positioned in the center. Place the pork belly skin side up on a work surface and pat dry with paper towels. Using a sharp filet or boning knife, score the skin side in a crisscross pattern. Flip the pork belly and cut ¼-inch deep lines into the meat side, which will form the center of the roast. Season the meat side with 1 teaspoon kosher salt and ½ teaspoon black pepper, then evenly spread and press the breadcrumb mixture onto this side.
- Roll the Pork: Place the pork tenderloin lengthwise on the pork belly meat side. Tightly roll the pork belly around the tenderloin. Secure the roll by tying butcher’s twine starting at each end and the center, adding more ties evenly spaced in between for stability. Pat the pork belly skin dry again and rub the outside with the remaining 1 tablespoon kosher salt, focusing on the skin.
- Place in Roasting Pan: Set the tied porchetta onto a wire rack placed inside a roasting pan. Pour about 2 cups of water into the roasting pan carefully, ensuring the water does not touch the roast.
- Roast the Porchetta: Immediately place the roast into the preheated 500°F oven, then quickly reduce the oven temperature to 325°F. Roast for 2 hours, checking every hour to replenish water in the pan as needed to prevent drying.
- Crisp the Skin: After 2 hours, increase the oven temperature to 400°F to crisp up the outside of the porchetta. Continue roasting until the internal temperature reaches 145°F, indicating the roast is properly cooked.
- Slice and Serve: Remove the porchetta from the oven and allow it to rest for 25 minutes. After resting, remove and discard the butcher’s twine. Carve into ½-inch slices and serve warm with your favorite side dishes.
Notes
- The internal temperature of 145°F ensures the pork is cooked safely while remaining juicy.
- Adding water to the roasting pan helps maintain moisture and prevents drippings from burning.
- Scoring the skin helps create a crispy crackling surface.
- Allowing the roast to rest helps the juices redistribute for moist slices.
- Adjust chili flakes according to your heat preference.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: Porchetta, pork roast, Italian roast, fennel crusted pork, crispy pork belly, herb stuffed pork
