Complete this wonderfully indulgent meal with some roast potatoes and greens tossed in Italian dressing. And if you love pork belly as much as we do, also try our maple-glazed pork belly.
Porchetta recipe ingredients
While porchetta sounds fancy, it’s made from totally familiar ingredients. You probably have most of them already. Gather these items: The meat is slathered in aromatics such as fennel, parsley, garlic, chili flakes, orange zest, and lots of salt. Then it’s rolled into a tight log and left to marinate for at least a day in your fridge. A long baking time at low temperature followed by a short burst at high temperature creates the tender meat, meltingly delicious fat, and ultra-crispy skin that makes porchetta famous. If you want your meal to be memorable, put this porchetta on the table. It’s beautifully rich meat with skin so crispy it’ll remind you of the best potato chips. There’s a slight fennel flavor and the tiniest tingle on your tongue from the chilis. The meat is tender yet chewable, the fat melts like butter, and the chicharron is the crispiest around. If you sneak a bite before you bring it to the table you just might find yourself bursting into a happy dance around your kitchen.
Pork belly: Use skin on pork belly so the skin gets an irresistible crackle while the pork meat stays deliciously tender and juicy. Since you need a large piece, you may need to order this from your local butcher. From the spice rack: Fennel seeds, chili flakes, black pepper, and sea salt flavor and enhance the dish. Citrus: Adding orange juice and orange zest brings acidity to cut through the heaviness of the porchetta, brightening the dish. Olive oil: To help the herbs and spices adhere to your porchetta. Fresh herbs: The classic Italian herbs of parsley, rosemary, thyme, and sage bring earthy and herbaceous flavors.
How to store Italian porchetta
Cooked pork will keep well for 3-4 days in a covered container in your fridge. That’s it! Your porchetta is prepared!
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