Porchetta: Crispy Pork Belly Wrapped Roast: Meat seasoned with herbs wrapped around a pork tenderloin and cooked to juicy, tender perfection. A crazy impressive meal to your guests, but you’ll know how simple it was to make!
Porchetta: Crispy Pork Belly Wrapped Roast has been on my bucket list of recipes to make for a very long time. Ever since I watched the show “the best thing I ever ate” when former Top Chef Finalist Lee Anne Wong mentioned a restaurant in NYC that served it. I can’t even tell you the name of the restaurant but I have seriously been dreaming about it for what seems like forever.
When I watched the show I thought it was such a funny name, Porchetta (pronounced porˈketta) I had no idea what it was. Basically its bacon before it goes through all the processing. I mean hello? anything bacon just makes me happy! Its pork belly that is uncured, unsmoked and not sliced thin. Sometimes there is a roast attached to them, but most that Ive been able to find are just the belly itself. (A good butcher can do it for you either way.)
Porchetta is an Italian concept. In fact. its been deemed a food of cultural influence by the government because of its significance in their culture. Although what they make in Italy is a little different that what we make here in the United States. There they use more than just the loin and the belly: often use many parts of the deboned pork and also including the the liver in the rolled roast for extra flavoring.
When we made Porchetta we did a more americanized version. These photos are when we made this recipe on the grill using a rotisserie, but since then Ive made it in the oven since so many people don’t have access to a rotisserie. (I don’t have one, but this was made on my brothers grill with one. )
This photo of the Porchetta shows how nice and crispy the pork belly gets when you cook it. Also, see those drippings on the pan…. do yourself a favor and put some potatoes on the pan and cook them at the same time. The potatoes will get nice and crispy and the flavor will knock your socks off!
Points of Interest for the Porchetta: Crispy Pork Belly Wrapped Roast:
- EASY / HARD: Medium, only because you need to tie up the roast after you’ve seasoned and rolled it up. Here is a video showing you how to the it up like a pro. It is done by a Chef at the famous Le Cordon Bleu Cooking school.
- You can pick different herbs that you like instead of the ones I selected. Many recipes use ground fennel or oregano. Feel free to sub the herbs you enjoy with pork.
- I suggest a small pork tenderloin for the porchetta. When we made the Porchetta the first time we used a full center cut loin roast. It worked easily as well, but to control the portions I ended up using the tenderloin.
- Again, you can use what you like and just adjust to cooking times so that the minimum temp is 145° for med rare or 160° for medium. (Remove the pork 10° before final doneness desired to allow for the increase when resting for 10 min.)
- Serve with potatoes cooked with the roast placed on top to get the juices from the pork to the potatoes. (Simple Prep: Cut to bite sized pieces and place on the cooking sheet before placing the pork on them. Cook while pork cooks, they will crisp and be perfectly cooked when the pork is done.)
- Serve this Porchetta with the Herby sauce for added fresh flavors!
Porchetta, Crispy Pork Belly with herbs wrapped around a pork tenderloin and cooked to juicy, tender perfection. A crazy impressive meal to your guests, but you'll know how simple it was to make!
- 5 pound piece fresh pork belly
- 3 tablespoons dijon mustard
- 2-3 pound trimmed boneless, center-cut pork tenderloin
- 3 tablespoons Italian parsley minced
- 1 tablespoon crushed red pepper flakes (optional)
- 2 tablespoons fresh sage minced
- 2 tablespoons fresh thyme minced
- 1 tablespoon minced fresh rosemary
- 8 garlic cloves minced
- Kosher salt
- 1 tablespoon minced orange peel
A day before you are going to make the porchetta, place the pork belly on an tray that will fit in your fridge. Sprinkle belly generously with salt. Leave it in the fridge, uncovered overnight up to 24 hours. Dab any liquid with paper towel as you see it. This step is to help dry out the belly so it crisps up easily when cooking.
Once ready to cook, score the fatty side of pork belly 1/3" deep so you will see score marks after cooking. (Score in two directions making a checkerboard.) Be sure to score evenly so the roast cooks evenly.
Place scored side face down. On inside, spread mustard over entire top of belly. Then sprinkle evenly all herbs (thyme, parsley, sage, red pepper flakes, rosemary) garlic and orange zest.
Arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat.
Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. See video in post for specific example. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
Let porchetta sit at room temp for 1 hour. Then Preheat oven to 500°. Season with salt generously then place roast in the oven for 40 minutes, turning once at 20 minutes.
Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If crust is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
Serve with herby sauce.
Recipe cooking times do not account for drying of the pork belly before seasoning and rolling.
You could make this recipe up until the step you have tied the porchetta ahead of time. Just allow the roast to come to room temperature before cooking and following baking times.
This recipe is adapted from the Porchetta Recipe in Epicurious found here.