How to Make Italian Porchetta

Let’s not play games here — Porchetta is a total showstopper. If meat had a red carpet moment, this would be it. We’re talking pork belly (sometimes wrapped around pork loin), stuffed with herbs, garlic, and all the good stuff, then rolled up, tied like a roast gift from the heavens, and roasted until crispy and golden on the outside, juicy on the inside.

It’s the kind of dish that makes your kitchen smell like an Italian butcher shop in the best way. And the crackling? Oof. It’s not just food — it’s an experience.

And no, you don’t need a wood-fired oven in Tuscany to make it. You just need the right cut of pork, a handful of flavor bombs, and a little patience. (Okay, and maybe a meat thermometer. Let’s not ruin this with guesswork.)

Why Porchetta is the Beyoncé of Pork

• Crispy skin. The kind that shatters when you cut it. Yes please.
• Juicy, tender meat. Every bite’s a flavor explosion.
• Loaded with herbs and garlic. Like a porky pesto inside.
• Feeds a crowd. Or just you… for several glorious days.

This is holiday centerpiece energy right here — but honestly, it’s also “I’m feeling myself on a random weekend” kind of food too.

What You’ll Need (Besides an Appetite)

For about 6–8 servings:

• 4–5 lb pork belly (skin on, if you want that crispy crackling — and yes, you do)
• Optional: 1.5–2 lb pork loin to roll inside (for the turbo-meat version)
• 2 tbsp salt
• 1 tbsp black pepper
• 2 tbsp fennel seeds (don’t skip — this is the soul of porchetta)
• 1 tbsp crushed red pepper flakes (optional but highly encouraged)
• 8 cloves garlic, minced (or more, because why not?)
• Zest of 1 lemon
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 2 tbsp olive oil
• Butcher’s twine (not dental floss, please)

Optional bonus: A glass of wine for sipping while you roll this meaty masterpiece.

Step-by-Step: Let’s Roll (Literally)

Step 1: Prep the pork

Lay the pork belly skin side down. If using a pork loin, place it in the center. Otherwise, you’ll just be rolling the belly around itself. Score the flesh a bit (not the skin) to help the seasoning get cozy.

Step 2: Make that flavor bomb

Mix together garlic, lemon zest, rosemary, thyme, fennel seeds (crush them a little), red pepper flakes, salt, pepper, and olive oil. Spread this beautiful paste all over the meat side of the belly. Be generous. Get into the corners. Whisper sweet nothings to it.

Step 3: Roll it tight

Roll the pork belly up tightly (around the loin if using), and tie it up every 1–2 inches with butcher’s twine. Not sure how to tie a roast? Google it once and you’ll be a pro. Or just wing it. It’s meat, not origami.

Step 4: Let it chill (literally)

For best results, refrigerate the rolled porchetta uncovered overnight. This helps dry out the skin for ultimate crispiness. If you forget or skip this, it’s fine — just pat it super dry and proceed.

Step 5: Roast time

Let it come to room temp first (don’t put cold meat straight in the oven — rude). Preheat oven to 300°F (150°C). Place the porchetta on a rack in a roasting pan and roast for about 3 hours.

Then crank the heat to 450°F (230°C) for 30–40 minutes to crisp up the skin. If your smoke alarm goes off, you’re doing it right.

Use a meat thermometer: you want internal temp at 145°F (63°C) minimum for the meat. The skin should look like pure golden magic.

Step 6: Rest it. Seriously.

Let it rest 15–20 minutes before slicing. Yes, it’s hard. Yes, you want to devour it immediately. But resting = juicy meat. Don’t skip this.

Common Mistakes to Avoid

• Underdrying the skin: Wet skin = floppy skin. Pat that sucker dry and refrigerate if you can.
• Overcooking the meat: Use a thermometer. Guessing is for gamblers.
• Under-seasoning: Porchetta needs flavor in every bite. Don’t be shy with herbs and salt.
• Weak rolling skills: Roll tight and tie well. You want a firm log, not a meat jellyfish.

Variations & Flex Options

• Pork shoulder instead of belly: Less fatty, still delicious.
• Add pancetta or prosciutto to the filling: Because apparently it’s not enough pork yet.
• Swap in sage or parsley for herbs: Customize your herb game to match your mood.
• Mini porchettas: Use smaller cuts and make individual servings. Perfect for parties. Or your personal charcuterie board of dreams.

FAQs (Because This Dish Is Low-Key Intimidating, We Know)

Can I make it ahead of time?

Yep! Prep and roll a day or two in advance, then roast fresh. Leftovers reheat like a dream too (hellooo porchetta sandwiches).

Can I use pork shoulder instead of belly?

Absolutely. It won’t have the crispy skin, but it’ll still taste amazing. A boneless shoulder works great.

What should I serve it with?

Crusty bread, roasted veggies, potatoes, or just a fork. Honestly, this thing doesn’t need much backup.

What if I don’t have twine?

Use toothpicks in a pinch. Or be a rebel and wrap it in foil to hold it together while roasting. It’s not ideal, but it works.

Can I make this in a slow cooker?

Technically yes, but you’ll lose the crispy skin. Which, IMO, is like eating pizza without cheese. Possible, but… why?

How long does it keep?

3–4 days in the fridge, or freeze in slices for emergency meat situations (a thing that 100% exists).

Final Thoughts (AKA Why You’ll Keep Coming Back to This Recipe)

Porchetta is the kind of dish that feels like a culinary flex but is totally doable in a home kitchen. It’s bold, rich, herby, and basically says, “Yeah, I roast entire pork rolls in my free time.”

Whether you’re making it for a special occasion or just because it’s Tuesday and you’re in a meat-forward mood, porchetta delivers.

One bite of that crispy-skinned, herb-packed, juicy meat and you’ll understand why Italians have been rolling pork since forever.