This Italian porchetta is a celebration of craft and quality, where each ingredient plays a starring role. It begins with a premium pork belly, skin on, thick, well-marbled, and perfect for achieving that signature crackling. The meat is generously layered with a vibrant herb paste made from fresh rosemary, sage, lemon zest, and toasted spices, ground together with rock salt and olive oil for maximum flavour infusion.
Optional but irresistible is a layer of ‘nduja paste, bringing a subtle heat and smokiness that deepens during the long, slow roast. Cooked at 90°C for 12 hours, the meat becomes unbelievably tender, rich, and aromatic. A final blast of high heat crisps the skin to a golden, blistered finish that crackles under the knife. “A celebration of an Italian humble origins, elevated by technique, simple in appearance, complex in flavour, and impossible to resist.”
Ingredients
- 1 whole pork belly skin on, boneless
- 100g sage
- 100g rosemary
- 200g nduja paste
- rock salt
- black peppercorn
- 3 garlic cloves
- 30g fennel seeds
instructions
for the aromatics
In a food processor or mortar & pestle, combine: Rosemary, Sage, Garlic, Lemon zest, Toasted fennel seeds, Cracked black pepper, Rock salt, A drizzle of olive oil (just enough to bind it into a spreadable paste)
Pulse or grind until you have a coarse, fragrant green paste. It should be punchy, salty, and slightly oily.
for the porchetta
Score the skin: With a very sharp knife (or a utility blade), score the skin in fine, shallow parallel lines, or a diamond pattern, being careful not to cut through to the meat. This allows fat to render and the skin to puff up and crisp later.
Flip it flesh side up. If using, spread the spicy ‘nduja paste evenly over the entire meat surface. Then layer the herb paste over the top, pressing it into every crevice and corner. Don’t skimp.
Roll it up: Starting from one long side, roll the pork belly tightly into a cylinder, skin on the outside, keeping tension as you go.
Tie securely: Use butcher’s twine to tie the roast at regular intervals (every 2–3 cm), like a tightly bound salami. This helps it cook evenly and hold its shape.
Dry the skin: Pat the skin dry with paper towels, then place the porchetta uncovered on a rack in the fridge overnight. This crucial step draws moisture out of the skin, essential for that shatteringly crispy crust.
Bring to room temperature: Take the porchetta out of the fridge 1 hour before roasting to ensure even cooking.
Preheat oven to 90°C (194°F). This low, gentle heat allows the fat to render slowly and the collagen to break down, making the meat incredibly juicy and tender.
Place the porchetta on a wire rack set over a roasting tray (to catch drippings). Insert a meat thermometer if possible.
Roast low and slow for 12 hours. You’ll smell that mix of herbs and pork fat as it transforms. Internal temp should reach around 85–90°C (185–194°F). The meat should be meltingly tender.
Preheat oven to 250°C (480°F), or use your grill/broiler.
Place the porchetta back on a rack, skin side up.
Roast for 15–20 minutes, rotating as needed, until the skin blisters, puffs, and turns deep golden-brown. It should be glass-like in texture, audibly crackling as it cools.
Let the porchetta rest at room temperature for at least 20–30 minutes. Slice with a serrated knife to cut cleanly through the crispy skin without tearing it.
Serve with:
- A vibrant salsa verde or lemony gremolata
- Simple roast potatoes or creamy polenta
- Bitter greens (radicchio, arugula) or a sharp salad to balance the richness
- Fresh, crusty bread for sandwiches