Porchetta Arrosto con Erbe (Herb-Roasted Rolled Pork Belly)
Why this recipe works
- Crisp crackling: Scoring, drying and salting the skin helps moisture escape so the initial high heat can blister the surface.
- Aromatic seasoning: Fennel, rosemary, garlic and lemon zest season the meat from the inside while the pork fat carries their fragrance through the roast.
- Classic rolled shape: Rolling the belly keeps the seasoned meat enclosed and gives neat, generous slices with crisp skin around the outside.
Get the most out of this recipe
Texture tips
- For better crackling: Keep the skin dry and keep the herb paste on the meat side only; moisture or oil on the skin can soften the finish.
- Rest before slicing: Let the porchetta rest in the pan so the juices settle back into the meat rather than running out on the board.
Timing notes
- Best served soon after roasting: The crackling is at its crispest shortly after the rest, so slice close to serving time.
- Most of the time is hands-off: The active work is scoring, seasoning and rolling; the oven does the rest once the pork is tied and roasting.
Common mistakes
- Skipping the hot start: The initial roast at 230°C (445°F) is important for starting the crackling before the temperature is lowered.
- Slicing too soon: Cutting immediately after roasting can make the meat seem drier because the juices have not had time to settle.
Ingredient notes
- Fennel is key: Fennel seeds give porchetta its recognisable sweet, aniseed warmth and balance the richness of the pork belly.
- Citrus cuts the richness: Lemon zest adds brightness without making the filling wet, which helps preserve the texture of the roast.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). Using a sharp knife, score the pork skin in a tight crosshatch, cutting through the skin and just into the fat without reaching the meat. Pat the pork dry all over.
- Finely chop the rosemary leaves and garlic. Zest the lemon, then mix the zest with the fennel seeds, black pepper, chilli flakes, olive oil and 1 tsp of the salt to make a fragrant paste.
- Turn the pork belly meat-side up and rub the herb paste evenly over the meat. Roll the belly up tightly into a neat log, keeping the skin on the outside. Sprinkle the remaining salt over the skin and rub it in, especially into the scores.
- Set the rolled pork seam-side down in a roasting pan. Roast for 25 minutes to start the crackling, then reduce the oven to 170°C (340°F). Continue roasting for 75 to 85 minutes, until the centre reaches 70°C (160°F) and the skin is deeply blistered.
- Rest the porchetta in the pan for 15 minutes so the juices settle. Slice thickly and spoon over the pan juices to serve.
Recipe notes
Tips
- For the best crackling, keep the skin as dry as possible: pat it thoroughly before salting, and avoid getting the herb paste on the skin.
- If the skin is not crisp enough at the end, increase the oven to 230°C (445°F) for 5 to 10 minutes, watching closely so it does not burn.
- If you are serving vulnerable groups, cook the pork until the centre reaches 75°C (167°F) and rest well before slicing.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Lemon with Orange for a sweeter citrus perfume that still cuts through the richness.
- Replace Chili flakes with Smoked paprika for warmth without heat.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat slices in a 180°C (355°F) oven until piping hot; the crackling will soften, so finish under a hot grill briefly if needed. Freeze sliced portions well wrapped for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 45min (30min active)
- Difficulty: Medium
- Cuisine: Italian
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