Crispy Porchetta with Garlic, Fennel & Fresh Herbs

Serves: 8–10
Prep Time: 30 minutes
Marinating Time: 8–24 hours
Cook Time: 3 hours
Total Time: About 12 hours (including marinating)

Ingredients

For the Pork

5–6 lb (2.3–2.7 kg) pork belly with loin attached (or pork belly rolled around pork loin)
2 tbsp kosher salt
1 tbsp freshly ground black pepper
2 tbsp fennel seeds, toasted and lightly crushed
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme leaves
8 garlic cloves, minced
Zest of 1 lemon
2 tbsp olive oil
1 tsp crushed red pepper flakes (optional)

For Roasting

1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 cup dry white wine
1 cup chicken stock

Instructions

Step 1 – Prepare the Pork

Butterfly the pork if necessary so it lays flat.

Pat completely dry with paper towels.

Score the skin using a sharp knife, cutting only through the skin without slicing into the meat.

Step 2 – Make the Herb Filling

In a bowl combine:

Garlic
Rosemary
Sage
Thyme
Fennel seeds
Lemon zest
Salt
Pepper
Olive oil
Red pepper flakes

Mix until a fragrant paste forms.

Step 3 – Season

Spread the herb mixture evenly over the meat side.

Roll the pork tightly into a log with the skin facing outward.

Tie securely every 1½ inches with butcher's twine.

Refrigerate uncovered for 8–24 hours to dry the skin for maximum crispiness.

Step 4 – Roast

Preheat oven to 300°F (150°C).

Arrange onion, carrots, and celery in a roasting pan.

Pour in:

White wine
Chicken stock

Place the porchetta on a rack over the vegetables.

Roast for approximately 2½–3 hours, or until the internal temperature reaches 145°F (63°C) for the loin and the belly is tender.

Step 5 – Crisp the Skin

Increase oven temperature to 475°F (245°C).

Roast another 20–30 minutes, rotating if needed, until the skin becomes deeply golden and crackling.

If necessary, broil for 2–5 minutes, watching carefully to prevent burning.

Step 6 – Rest

Transfer to a cutting board.

Rest for 20 minutes before slicing.

Cut into thick slices using a sharp serrated knife.

Chef's Tips

Drying the skin overnight is the secret to ultra-crispy crackling.
Toasting fennel seeds enhances their sweet, aromatic flavor.
Do not cover the roast while resting, or the crackling may soften.
Save the pan drippings to make an excellent gravy.
A meat thermometer ensures perfectly cooked pork without drying it out.

Serving Suggestions

Serve with:

Crispy roasted potatoes
Garlic mashed potatoes
Roasted carrots and parsnips
Sautéed green beans
Apple sauce
Dijon mustard
Rustic artisan bread

Estimated Nutrition (Per Serving)

Calories: ~620 kcal
Protein: 38 g
Fat: 48 g
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 1 g
Sodium: 720 mg

Serving Description

This classic Italian-style porchetta features juicy pork loin wrapped in rich pork belly and seasoned with a fragrant blend of garlic, fennel, rosemary, sage, thyme, and lemon zest. Slow-roasted until the meat is incredibly tender, then finished at high heat for irresistibly crisp crackling, each slice delivers a perfect balance of succulent meat, aromatic herbs, and crunchy skin. It's an impressive centerpiece for holiday dinners, Sunday roasts, or any special gathering.