Umbria Main Course
Porchetta
Make porchetta with pork belly or shoulder, rosemary, fennel, garlic, lemon zest, and crisp crackling.
- Prep
- 35 min
- Cook
- 3 hr 30 min
- Total
- 4 hr 5 min
- Serves
- 10
- Level
- Advanced
Instructions
- Score the pork skin shallowly and dry the meat very well.
- Season the inside with garlic, rosemary, fennel, lemon zest, pepper, and most of the salt.
- Roll tightly and tie at regular intervals with kitchen string.
- Refrigerate uncovered for several hours or overnight to dry the skin.
- Roast slowly until the meat is tender, then raise the heat to crisp the skin.
- Rest for at least 25 minutes before slicing.
- Serve warm slices with pan juices or in crusty bread.
This porchetta recipe is a home-oven version of Italian herb-roasted pork with fennel, rosemary, garlic, lemon, and crisp skin. It takes time, but most of the work is seasoning, tying, and letting the skin dry.
Why This Porchetta Recipe Works
Dry skin and steady roasting are what make porchetta work. The herb paste seasons the meat from inside while high heat at the end turns the exterior crisp.
Key Tips
- Dry the skin uncovered in the refrigerator for the best crackling.
- Tie the roast firmly so slices hold together.
- Use a thermometer; pork cuts vary in thickness and fat.
Variations and Serving Ideas
The same technique helps when you want Italian roast pork, herb stuffed pork roast, and porchetta roast. Keep the character of Porchetta in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Umbria Main Course porkroastedmake-aheadherbs
