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Porchetta Recipe - An Italian roast pork that is meltingly tender, with an almost startlingly crispy skin.

Roast Porchetta Recipe with Crispy Skin

3.38 from 37 votes
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Porchetta Recipe - An Italian roast pork that is meltingly tender, with an almost startlingly crispy skin.
Servings: 8
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours


Main Ingredient:

  • 5 to 6 lbs pork belly (or with skin on )


  • 4 cloves garlic (sliced thinly)
  • 3 tbsp rosemary chopped
  • 2 tbsp ground fennel seeds
  • 1 tbsp lemon zest
  • 1 or 2 tbsp salt


  • First, you must start with a whole pork belly that has the skin still on it, then season the meat side liberally with salt.
  • Flip it over and rub some baking soda evenly into the skin.
  • Put the meat in the fridge with the skin side facing up, uncovered to allow the salt to work it’s magic overnight.
  • Heat the oven to 400°F.
  • Take the pork belly out from the fridge and lightly pat the skin with a paper towel to dry it.
  • Make sure to totally wipe off the remaining baking soda residue from the pork's skin.
  • Using a razor blade, carefully score the skin to expose the fat, without piercing it. Score in diagonal lines 2 inches apart. Then score in the opposite direction, also 2 inches apart, to create an even diamond pattern in the skin.
  • Flip the belly over so the skin side is down. Evenly scatter the garlic slices over the meat.
  • Follow with the chopped rosemary, coarsely ground fennel seed, and lemon zest.
  • Roll up the belly and tie it together at 3-inch intervals using butcher's twine, making sure the twine is snug but not too tight.
  • If your pork belly doesn't fit in a standard oven, you can cut it in half to make 2 roasts.
  • Place the pork belly on a pair of wire racks and roast for about 40 minutes.
  • After that, reduce the oven temperature to 325°F and roast undisturbed for 3 hours.
  • Check it's tenderness by using a long thin knife or long wooden skewer to probe the meat — it should be very pliant but not falling apart.
  • Raise the oven temperature to 500°F and roast until the skin is evenly blistered and crispy, about 5-7 minutes (make sure to keep an eye all the time as the skin easily gets burned while blasting)
  • Remove the porchettas and let them cool for 30 minutes. Slice as thick as you like
  • If you’re making sandwiches, 1 1/2 inches is about right and serve.

Nutrition Information:

Calories: 1475kcal | Carbohydrates: 1g | Protein: 27g | Fat: 150g | Saturated Fat: 55g | Cholesterol: 204mg | Sodium: 92mg | Potassium: 542mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: dinner
Cuisine: Asian, Italian
Keywords: porchetta, roasted pork porchetta