HOW TO MAKE PORCHETTA - Pork Roast Crispy Skin Recipe

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more affordable and flavorful.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: dill seeds

Anise seeds provide a similar flavor profile.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains moisture without alcohol.

Take off the skin from the pork belly and pork loin, cutting as close to the skin as possible without damaging it. Save the skin for later.

Butterfly the pork belly to create a large surface area.

Strip the stalks from fresh rosemary and thyme, then chop them finely.

Strip the stalks from sage and chop it finely.

Chop fresh garlic finely.

Zest two lemons, adjusting the amount based on the size of the pork.

Place a heavy coat of salt on the butterflied pork belly.

Add fresh crushed black pepper, plenty of fennel powder, and the chopped herbs and garlic on top of the pork.

Roll up the pork belly tightly and wrap it in the saved skin, achieving a nice round form.

Use a skewer to secure the pork belly in the skin, then sew it up with butcher thread and needle, or puncture holes with a knife if you don't have a needle.

Puncture the skin with a sharp knife to let fat render out during cooking.

Secure the wrapped pork belly on a spit with pins and place it on a gas grill.

Put a dripping pan underneath to catch the fat that renders off during cooking.

Cook the porchetta for 3 hours at 150°C (300°F) with the back burner on low heat.

Clean the skin to prevent burning and allow it to crisp up, which takes about another hour.

Let the meat rest for about 10 minutes after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens