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This Italian porchetta roast features seasoned pork belly that’s rolled around a tender pork loin for rich layers of texture and flavor in every succulent bite. Fennel, garlic and orange zest infuse the meat with warmth and brightness while the skin crisps beautifully to a golden crackle in the oven. The result is a flavorful centerpiece everyone is sure to enjoy. Porchetta is a traditional Italian dish that highlights simple ingredients handled with care to create a mouthwatering roast.
This tasty Italian porchetta roast is rolled with herbs, citrus and spices to produce crisp skin and juicy meat in every slice. It’s a wonderful choice for your festive table.
You might also like pork chops Italiano, beef braciole, chorizo rigatoni, Tuscan sausage pasta, pancetta pea pasta, and chicken saltimbocca.
Why You’ll Love It
Authentic flavor: Fennel, garlic and rosemary bring classic Italian depth to every bite.
Crispy skin: The final high-heat finish delivers a golden, crunchy crust.
Balanced texture: The combination of fatty pork belly and lean pork loin creates incredible contrast.
Make-ahead friendly: You can prepare and tie the roast up to a day ahead and keep it chilled until ready to cook.
Restaurant quality: The aroma, flavor and presentation make it an impressive dish for any gathering.
Italian Pork Roast Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Spices: Fennel seeds, red chili flakes and black pepper season the roast with gentle heat and fragrance.
Fresh herbs: Fresh rosemary, thyme and parsley add earthiness and aroma that complement the meat.
Oil: You can use any cooking oil you prefer, such as olive oil or canola oil.
Aromatics: Fresh garlic and orange zest brighten the breadcrumb filling and balance the richness of the meat.
Pork: Boneless pork belly wraps a trimmed pork loin to deliver tenderness and authentic Italian flavor.
How to Make Traditional Italian Porchetta
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Toast spices: Warm fennel seeds and red pepper flakes until fragrant, then grind them finely.
Make filling: Combine oil, garlic, ground fennel and chili, herbs, orange zest and breadcrumbs until evenly coated.
Prepare pork: Score the pork belly skin, season the inside with kosher salt and pepper and spread the breadcrumb mixture across the meat.
Roll and tie a tight log: Wrap the fatty belly around the pork loin and secure with butcher’s twine in several places.
Roast the porchetta roll: Start at a high temperature, lower the heat to cook through and finish with a blast of heat for crisp skin.
Rest and serve: Allow the roast to rest before removing the twine and slicing into portions.
Substitutions and Variations
Meat: Pork shoulder can replace pork loin for a similar texture and rich taste.
Breadcrumbs: Plain breadcrumbs or crushed crackers work as a substitute for panko.
Herbs: Fresh parsley, sage or oregano can replace rosemary or thyme for a different flavor profile.
Citrus: Lemon zest can replace orange zest if you prefer a sharper note.
Serving Suggestions
With side dishes: Enjoy porchetta for your Easter or Christmas dinner or any special occasion, paired with slow cooker polenta or garlic mashed potatoes to soak up all the delicious juices, smoked asparagus, garlic bread or mushroom focaccia to absorb the pan juices, or even a Caprese salad for a cool and refreshing contrast on your holiday table.
In a sandwich: Wrap the cooled whole roast tightly with plastic wrap and foil and refrigerate until cold, then slice for porchetta sandwiches.
How to Store Porchetta Pork Roast
Store: Wrap leftover porchetta tightly in plastic wrap or foil and refrigerate for up to 4 days.
Freeze: Freeze portions in airtight containers for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Warm slices in a covered skillet or low oven until just heated through to keep the skin crisp.
Top Tips
Dry the skin: Pat the pork belly thoroughly before and after seasoning to help it crisp properly. It will continue to “sweat” during cooking.
Use a sharp knife: Clean cuts make scoring the skin easier and more precise.
Add water carefully: Keep water in the roasting pan or rimmed baking sheet below the rack so it doesn’t touch the meat.
Open a window: Make sure to open the window and have the stove vent fan on low while cooking this roast; due to the high preheated temperatures and roasting at the end, as well as possibly adding water, the chances of the smoke alarm going off are increased.
Perfect doneness: When the internal temperature is close to 145°F, you can pull the roast from the oven then. The porchetta will continue to “cook” while resting, which will make up the remaining degrees to achieve the recommended 145°F temperature for safe consumption. An instant read thermometer is handy here.
Let it rest: Resting keeps the juices inside and ensures tender slices.
Porchetta FAQs
Porchetta roast, or simply porchetta, is a traditional Italian pork roast that’s made by rolling seasoned pork belly, often around a pork loin, and roasting it until the meat is tender and the skin turns crisp.
Yes. You can season, roll and tie the roast a day in advance. Keep it wrapped and refrigerated until ready to bake.
No. The skin should stay on because it crisps during roasting and gives the roast its signature crackle.
Authentic Italian Porchetta Recipe
Porchetta Roast
Equipment
- Mortar and Pestle or Mini Food Processor or Coffee Grinder
- Butcher’s Twine 7 Pieces of 12 to 15 Inches
- Filet Knife or Boning Knife
- Roasting Pan with Wire Rack
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
Toast the Spices
- In a sauté pan with no oil, add the fennel seeds and chili flakes.
- Toast over medium heat for about 45 seconds to 1 minute until fragrant.
- Remove from heat and add to a mortar/pestle and crush into a fine ground mixture.
Sauté the Garlic
- Add the oil to the sauté pan with the garlic.
- Cook for about 1 minute.
Make the Breadcrumb Mixture
- Remove from the heat and add the crushed fennel and chili flakes, fresh rosemary, fresh thyme, fresh parsley, orange zest and breadcrumbs.
- Mix well using a spatula and set aside.
Prepare the Pork
- Preheat the oven to 500°F, making sure a rack is in the center of the oven.
- Place the pork belly skin side up on a working surface and pat dry using paper towels.
- Using a filet or boning knife, score the skin side in a crisscross pattern.
- Turn the pork belly over and cut ¼-inch deep lines into the meat. This is the center of the roast.
- Season with meat with a teaspoon of salt and ½ teaspoon of black pepper, then spread the breadcrumb mixture onto the pork, evenly distributing it and pressing it in.
Roll the Pork
- Place the pork loin lengthwise or parallel in the pork belly.
- Tightly roll the pork belly around the pork loin and tie off with butcher's twine starting at each end then the center, adding more ties in between.
- Pat the pork belly dry again then sprinkle the outside with a tablespoon of kosher salt and rub it into the skin.
- Place the porchetta in a roasting pan with a wire rack.
- Add about 2 cups of water to the pan, making sure it doesn’t touch the roast.
Roast the Porchetta
- Place the roast in the preheated oven then immediately reduce the temperature to 325°F.
- Cook for 2 hours, checking every hour to add more water to the pan if needed.
- After 2 hours, increase the oven temperature to 400°F to crisp the outside of the roast.
- Check the internal temperature; it’s cooked when it reaches 145°F (see notes).
Slice and Serve
- Remove from the oven and rest for 25 minutes before slicing.
- Cut off and discard the twine and carve ½-inch slices.
- Enjoy the porchetta warm with your preferred side dishes.
Notes
Use a sharp knife: Clean cuts make scoring the skin easier and more precise.
Add water carefully: Keep water in the roasting pan or rimmed baking sheet below the rack so it doesn’t touch the meat.
Open a window: Make sure to open the window and have the stove vent fan on low while cooking this roast; due to the high preheated temperatures and roasting at the end, as well as possibly adding water, the chances of the smoke alarm going off are increased.
Perfect doneness: When the internal temperature is close to 145°F, you can pull the roast from the oven then. The porchetta will continue to “cook” while resting, which will make up the remaining degrees to achieve the recommended 145°F temperature for safe consumption. An instant read thermometer is handy here.
Let it rest: Resting keeps the juices inside and ensures tender slices.
Nutrition
This porchetta roast recipe is the ultimate combination of texture and flavor, blending crackly skin with juicy, aromatic pork. It’s a classic that never fails to impress and a reminder that simple ingredients can create remarkable results. Discover how to cook a porchetta roast like an Italian chef, then serve it proudly at the holidays or anytime you want a showstopping centerpiece without having to make a whole suckling pig. Porchetta is one of the most delicious traditional dishes from Italy and it pairs with all kinds of sides.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
