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.