Porchetta is an Italian boneless pork roast with crispy skin and filled with herbs and garlic. Traditionally, the whole pig is used. Given most people don’t have access to a whole pig, it is easy to make homemade porchetta with pork belly and a boneless pork loin. This classic street food is so flavorful it is served only with ciabatta bread. It is also common to find it served on Christmas.
When looking for a pork belly look for one that is meaty and a uniform thickness. You will want to get a boneless pork loin that is the same length as the pork belly for this recipe. I find a 8.5″ x 6″ pork belly will make 6 generous portions.
Try this porchetta on fresh ciabatta bread with fresh arugula!
Oven Roasted Porchetta
Description
Homemade crispy and juicy porchetta that is pack full of flavor.
Ingredients
Meat
Dry Rub
Oil Rub
Instructions
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Prepare the pork belly
Using a very sharp knife slice diagonally every inch, making sure to go through the skin but not into the meat. Flip and repeat to cut diamonds into the skin.
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Prepare the pork loin
You will want the pork to be the same length of the pork belly. Butterfly the pork loin down the center being sure not to go all the way through. Once the pork is cut down the center cut the sides to flatten out the pork. It should be the same length and width of the pork belly at this point.
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Seasoning
Sprinkle half of the dry rub to the meat side of the pork belly. Rub the seasoning into the meat. Spoon over half of the oil mixture.
Lay the pork loin on top of the seasoned pork belly. Repeat the seasoning process of dry rub and oil mixture onto the pork loin.
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Shape the porchetta
Place strings of kitchen twine one inch apart under the pork belly. Tightly roll the pork and tie the end. Repeat until fully tied and wrapped.
See gallery for more pictures. -
Roast the porchetta
Place the porchetta in a oven preheated to 500 for 15 minutes. Reduce the heat to 325 and continue cooking until the pork is 145. For this size porchetta it takes around 90 minutes.
Let rest for at least 10 minutes before carving.
