How to Make the Juiciest Italian Porchetta at Home

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Anise seeds provide similar flavor, while caraway is more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar with water mimics acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is a budget-friendly alternative.

Prepare 4 kilos of boneless pork belly and 1 kilo of pork fillet, ensuring the skin has no incisions.

Pour whiskey over the pork belly for marination, spreading it evenly.

Rub 40 g of fine salt all over the pork belly and fillet.

Add granulated garlic, mixed dry herbs, and fresh rosemary evenly over the meat.

Add fennel leaves, ensuring only the leaves are used, not the stems.

Sprinkle black pepper over the entire surface of the pork.

Fold the pork belly to form a thicker roll, incorporating the pork fillet.

Use a trusting needle and butcher string to tie the porchetta tightly, ensuring it holds its shape.

Prepare for cooking by using aluminum or stainless steel for support when rolling.

Cook the porchetta in beer, ensuring to follow the cooking process as demonstrated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens