Porchetta Recipe (Authentic Italian Pork Roast)
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This Porchetta Recipe (Authentic Italian Pork Roast) features a skin-on pork roast seasoned with fennel, rosemary, garlic, and olive oil, then rolled and slow-roasted until the meat is tender and the skin is crisp and golden. Allow extra time for the optional overnight rest, which helps dry the skin for better crackling.
Serve with Crusty Bread and Parmesan Rice. You’ll love more of our Italian Christmas recipe ideas.
Quick Look: Porchetta Recipe (Authentic Italian Pork Roast)
- Prep Time: 20 minute
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 15
- Dietary Info: Gluten-free and dairy-free
- Method: Oven roasted
- Technique: Butterfly the pork, spread the fennel and herb seasoning over the meat, roll and tie the roast tightly, dry the skin uncovered in the refrigerator, then roast.
- Flavor/Texture: Savory, herbaceous, garlicky, juicy, tender
A Taste of Rome
Whenever I visit Rome, this Porchetta Sandwich is one of my favorite panini to order. I love the combination of juicy pork, fragrant fennel, rosemary, and garlic tucked inside crisp, crackling skin. I wanted to bring those flavors home with a method that feels approachable for a home cook while still giving you the rolled shape, tender meat, and crispy skin that make porchetta so special. Serve it sliced as a main course, or tuck the leftovers into crusty bread for an Italian-style porchetta sandwich.
Try serving this with our Salsa Verde or Gremolata Recipe!
Made With Amore,
“I have tried many porchetta recipes over the years…this was by far the most delicious! This was easy, uncomplicated and produced a moist, delectable porchetta!”
– Jackie
Table of Contents
Simple Ingredients
A few classic Italian ingredients season the pork and create the savory, aromatic flavor that makes porchetta so distinctive.
- Skin-On Pork Roast: The centerpiece of the recipe, with enough fat and skin to create juicy meat and crisp crackling.
- Fennel Fronds and Fennel Seeds: Bring the sweet, aromatic fennel flavor traditionally associated with porchetta.
- Fresh Rosemary: Adds a fragrant flavor that pairs well with pork.
- Garlic: Adds savory depth to the herb filling and seasons the pork from the inside.
- Extra-Virgin Olive Oil and Salt: Help distribute the seasoning and prepare the skin for roasting and crisping.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fennel Fronds: Use parsley if you cannot find fresh fennel, although the flavor will be less distinctly fennel-forward. Try my Roasted Fennel Recipe and Italian Orange Fennel Salad.
- Fennel Seeds: Use fennel pollen if you have it available for a more concentrated fennel flavor.
- Fresh Rosemary: Dried rosemary can be used when fresh is unavailable, but fresh rosemary gives the best aroma.
- Pork Roast: Ask your butcher to prepare the roast for rolling if you are not comfortable butterflying it yourself.
How to Make Italian Pork Roast
Porchetta takes some preparation, but the process is straightforward once the pork is butterflied, seasoned, rolled, and tied. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Lay the pork belly flat and pat it dry with paper towels.
- In a small bowl, add the herb filling ingredients for the pork belly.
- Mix to combine.
- Spread the herb filling evenly on the meat side of the porchetta roast.
- Make sure every part is covered with the herb filling.
- Roll up the meat and tie it every inch or so with butcher’s twine. You can rest the meat overnight in the fridge for extra crackly skin.
- Place meat on the roasting rack and rub with oil and flake salt.
- Cook until the internal temperature is about 165-170°F. Enjoy!
Porchetta Recipe FAQs
Porchetta is traditionally made with a skin-on pork cut that can be rolled around a seasoned filling. For this recipe, use the cut specified in the recipe card and ask your butcher to prepare it for rolling if needed.
Dry skin is one of the most important factors for crisp crackling. After rolling and tying the pork, refrigerate it uncovered overnight when possible so the surface can dry before roasting. Rub the skin with oil and salt just before cooking and avoid covering the roast while it cooks.
Season and roll the porchetta up to 24 hours in advance. Store in the fridge, uncovered, to let flavors develop and the skin dry. Bring to room temperature for 30-60 minutes before roasting. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight. To reheat in the oven, preheat your oven to 350°F (170°C). Cook for 15-20 minutes. Uncover for the last 5 minutes to crisp the skin. To reheat on the stove, cook slices over medium heat for a crispy finish.
Serving Suggestions
Serve porchetta with Crusty Bread, Italian Potatoes, Parmesan Roasted Broccoli, or a fresh salad to balance the rich pork. If you want to repurpose leftovers, try my Porchetta Sandwich with Italian Salsa Verde Recipe or Leftover Pot Roast Casserole Recipe with Pasta. It also makes a beautiful centerpiece for Christmas, Easter, or another special gathering.
My Pro Tips
Expert Tips
- Dry the skin overnight by leaving the tied roast uncovered in the refrigerator whenever possible for better crackling.
- Roll the pork tightly so the roast holds its shape and cooks more evenly.
- Season the meat generously so the fennel, rosemary, and garlic flavor every slice.
- Use a meat thermometer rather than relying only on the roasting time because the size and shape of the roast can vary.
- Rest before slicing so the juices redistribute and the meat stays moist when you carve it.
More Main Course Recipes
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Porchetta Recipe
Ingredients
- 7-8 pound bone-in, skin-on pork shoulder roast , (or a 6-7 pound boneless roast), fat trimmed to 1/2-inch thickness
- ¼ cup chopped fennel fronds, the green leaves that grow from the fennel bulb. Alternatively, you can use parsley
- 4 tablespoons fresh rosemary, chopped
- 3 garlic cloves, grated or mashed to a paste
- 1 ½ tablespoons kosher salt , or Maldon’s Flake Salt
- 1 teaspoon fennel seeds
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Bottom of the pan:
- 1 cup water
- ½ cup white wine, optional for flavor if making a gravy
Instructions
- Prepare the pork: If using a bone-in roast, butterfly the pork shoulder by slicing it open and flattening it so you can roll it up later (or ask your butcher to do this). If using a boneless roast, it is already ready for rolling.
- Prepare the seasoning paste: In a small bowl, combine the chopped fennel fronds, rosemary, garlic paste, kosher salt, fennel seeds, and black pepper. Add the extra-virgin olive oil and stir to form a thick paste.
- Season and Tie the pork: Rub the seasoning paste generously on the inside of the pork shoulder (save a little bit for rubbing on the ends after it is tied). Massage the herbs and garlic into the meat to ensure full flavor. Roll the pork roast tightly, with the skin side on the outside. Use kitchen twine to tie the roast at regular intervals (once every few inches) to keep it securely rolled. Having an extra set of hands here is helpful!
- (Optional) Refrigerate the pork: Let the tied roast rest in the uncovered refrigerator overnight. This will help dry out the skin for better crackling during roasting. It will still be good if you don't have time for this step.
- Preheat the oven: Preheat your oven to 450˚F. If you refrigerated the meat- remove the porchetta from the refrigerator and let it come to room temperature for about 1-2 hours.
- Add more seasoning: Turn the roast seam side up and rub additional olive and salt all over the outside of the meat, even onto the exposed ends of the pork roast. Place the roast seam side down on a rack set over a roasting pan or baking tray. Pour 1 cup of water and optional white wine if using, inside the roasting pan, ensuring the liquid does not touch the roast.
- Roast the pork: Once the oven is hot, place the porchetta in and roast for 1 hour. After the first hour, lower the temperature to 300°F and continue roasting for about 2 more hours. Check the internal temperature in the center of the roast; when it reaches 165°F, remove the porchetta from the oven. It will keep cooking to 170°F after it rests. If desired, make a pan gravy with the drippings (not traditional, but delcious).
- Finish and rest: Losley cover the porchetta with aluminum foil to keep it warm while it rests. Allow the roast to rest for about 20-30 minutes to let the juices redistribute for carry-over cooking.
- Slice and serve: Using a sharp knife, remove one or two pieces of the twine and slice the porchetta into thick rounds. Serve porchetta alongside roasted vegetables, crusty bread, or a fresh salad for a traditional Italian feast!
Notes
- Dry the skin overnight by leaving the tied roast uncovered in the refrigerator whenever possible for better crackling.
- Roll the pork tightly so the roast holds its shape and cooks more evenly.
- Season the meat generously so the fennel, rosemary, and garlic flavor every slice.
- Use a meat thermometer rather than relying only on the roasting time because the size and shape of the roast can vary.
- Rest before slicing so the juices redistribute and the meat stays moist when you carve it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have tried many porchetta recipes over the years…this was by far the most delicious! This was easy, uncomplicated and produced a moist, delectable porchetta! I used a 6lb pork belly, lightened up on the garlic(personal preference)but it was amazing! Will definitely be making again!!
YAY! I am glad you loved this authentic recipe. It is one of our family favorites! Did you try the sandwich with the Italian salsa verde with the leftovers?
Question: can this be made with skinless pork belly? I am guessing that the skin helps keep the meat moist.
Yes! The skin in part of the experience in this recipe. With that said, you can make it the other way. You may just need adjust the cooking time a bit.
This recipe is amazing! It tasted just like the porchetta I’ve had in Italy. I’ve tried making it before a couple years ago and it didn’t turn out. This recipe was perfect! I made with a 4 lb cut of pork belly. It was plenty to feed 4 people for dinner and get sandwiches for leftovers. I’m going to make it again at Easter for my whole family.
I am so glad you loved it. Love that you used for sandwiches as leftovers!
hello Elena. I have a half of a pork loin. with the timing still be the same? I think mine is like 4 lb or so. thank you for your recipes
You will have to adjust the time. I go by the internal temperature, so look at the meat thermometer, you are welcome. I am happy you enjoy them!
Hi, where in Utah do you buy your meat?
Hi! I love Harmon’s and Whole Foods! The butcher at Harmon’s is super nice and always willing to make special adjustments. Enjoy!
Elena can you clarify the recipe ingredients state a pork shoulder, but the pictures state a pork belly and it indeed appears to be a belly. Which is most appropriate? Love your recipes
Pork belly! Have the butcher cut it for you!
This is an incredible recipe that results in perfect porchetta every single time!