Porchetta
Sea salt
Olive oil
2-3kg
A good pinch
2 tbsp
Method
- Preheat oven to 180°C.
- Remove porchetta from packaging & place onto baking rack, pat skin dry with paper towel.
- Drizzle with oil and sprinkle generously with salt.
- Massage into the porchetta skin.
- Transfer to the oven and cook for 45 minutes per kg of Porchetta.
- After this amount of time, increase oven temperature to 220°C and cook for a further 20 minutes.
- Remove from the oven and allow to rest for 20 minutes before carving.
What is Porchetta?
Porchetta is a whole boneless pork belly dish seasoned generously with woody rosemary, aromatic fennel, plump cloves of garlic and freshly cracked black pepper. The meat is rolled tightly and slow-roasted until the skin turns golden brown with a crispy crackling.
Although Central Italy has laid a claim on the origin of the porchetta roast, the whole country enjoys this iconic dish during festivals. Using an authentic Italian porchetta recipe creates juicy and tender pork meat infused with fragrant herbs encased by crispy skin.
LaManna’s top-grade meat is the real star in your porchetta pork belly recipe, because it has an ideal fat-to-meat ratio.
Porchetta Cooking Time & Roasting Tips
The amount of time needed to cook a porchetta roast depends on its weight. Allow 30-35 minutes cooking time per kilogram at 180°C and slow roast for juicy meat. Increase the temperature to 220°C in the last 20 minutes to crisp the skin. Follow these tips when roasting a porchetta:
- Dry the skin thoroughly by patting it dry, as moisture prevents crisp crackling. Pat dry, score well and leave it uncovered in the fridge overnight.
- Season generously with salt and work it into the entire roll, not just sprinkling at the surface.
- After slow roasting it at 180°C, raise the oven temperature to 220°C or 240°C in the final 20 minutes. It’ll transform the skin into the signature peppery and crackling texture.
- Rest the roast for at least 15 minutes before carving so the juices distribute evenly through the meat.
About this recipe
What to serve with Porchetta?
Porchetta, an Italian pork belly dish, is rich and juicy. Let the meat shine by pairing it with simple sides like crispy, roasted potatoes, seasonal greens tossed with lemon juice, or a fresh bitter-leaf salad to balance the fat. Don’t let the pan juices go to waste; serve fresh, crusty bread to soak them up.
The ultimate pairing of quality Italian ingredients and fresh produce from LaManna helps you celebrate tradition and delight your guests’ taste buds.
How long does it take to cook porchetta?
Cook for approximately 45 minutes per kilogram at 180°C, then finish at 220°C for 20 minutes for crispy skin. Allow 20 minutes of resting time before carving.
Do I need to score the skin?
It’s optional if the skin isn’t pre-scored. Scoring can help render fat and create extra crispiness.
What seasonings are best for porchetta?
Simple sea salt works beautifully, but you can also add garlic, fennel seeds, rosemary, sage, or black pepper for extra flavour.
How do I get the skin crispy?
Pat the skin dry, massage with oil and salt, cook at the initial temperature, then finish with a higher temperature (220°C) at the end.
Can I prepare porchetta ahead of time?
Yes, you can season it and keep it in the fridge for a few hours before cooking. Roast fresh when ready to serve for the best texture.
How do I carve porchetta?
Use a sharp knife to slice thin, even portions across the roll to serve both crispy skin and tender meat in each slice.
What can I serve with porchetta?
Porchetta pairs well with roasted vegetables, sautéed greens, mashed potatoes, or a crisp Italian salad.
Can I cook porchetta in a convection oven?
Yes, reduce the temperature slightly (around 160–170°C) and monitor the skin closely to prevent burning.
Is porchetta suitable for a special occasion?
Absolutely. Its impressive presentation and rich flavour make it perfect for family gatherings, celebrations, or Italian-themed meals.
