Prep Time: 30 mins | Cook Time: 4 hrs | Total Time: 4 hrs 30 mins | Servings: 20
I love this Italian meat dish. Porchetta roast can be a bit challenging to pull off, but with this easy recipe, you’ll have no issues. Enjoy the best Porchetta roast any time with this simple recipe!
¼ c. olive oil
8 cloves garlic
2 lb. pork loin
1 6-8 lbs. pork belly
1 c. breadcrumbs
¼ c. pignoli nuts
1 tablespoon crushed red pepper flakes
3 large oranges
2 tablespoons fennel seeds
¼ c. fresh parsley
3 tablespoons kosher salt
2 tablespoons fresh rosemary
How to make Porchetta Roast
Step 1: Prepare the oven. Preheat it to 500 degrees F and set the oven rack to the lower third position.
Step 2: In the meantime, dry the pork belly skin, then trim the belly and loin to make sure it fits together to make one complete roll. Next, mince 8 garlic cloves, zest 2 oranges, and chop the parsley and rosemary.
Step 3: In a pan, toast the fennel seeds and pignoli nuts for about 5 to 10 minutes over medium-low heat. Set aside when done.
Step 4: Saute the garlic in a 1/4 c olive oil in a clean pan for about 2 to 3 minutes over medium heat. Then, add the breadcrumbs along with the chili flakes, herbs, pignoli nuts, fennel seeds, and the juice of 2 oranges. Sir well to form a paste and set aside.
Step 5: In a crisscross pattern on the skin side, score the dry pork belly. Score 1/4-inch deep lines on the other side of the pork. Then, season the non-skin side with 2 teaspoons of kosher salt. Onto the meat, place the stuffing mixture and distribute it evenly by pressing it into the meat. On top, sprinkle all the orange zest.
Step 6: With 1 tsp kosher salt, season the pork loin and place it on one side of the belly. Tightly roll the Porchetta, making sure to tie off every 1-inch or so to create a uniform cylinder.
Step 7: Using paper towels, dry the Porchetta one last time. Season with another 2 tbsp of kosher salt, rubbing it on the entire porchetta. On a wire rack inside the roasting pan, place the Porchetta. Pour 1 c of water inside the roasting pan, ensuring that the liquid does not touch the roast.
Step 8: Roast the Porchetta for about 45 minutes, turning once halfway. Then, adjust the heat to 300 degrees F and continue roasting until the internal temperature of the Porchetta reaches 145-150 degrees F. To achieve even cooking, rotate the roast every 30 minutes. If using an 8 lb roast, the roasting time takes about 2 1/2-3 hours more.
Step 9: Allow the Porchetta to rest for about 20 to 30 minutes. Then, take the twine off, slice, and serve. Enjoy!
Calories: 795 kcal | Carbohydrates: 6.3g | Protein: 76.3g | Fat: 47g | Cholesterol: 193mg | Sodium: 650mg
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