Porchetta is Italy’s greatest gift to pork lovers. Crispy, crackling skin. Juicy, herb-flecked meat. Fennel, garlic, rosemary, and lemon zest rolled into a glorious spiral. It looks intimidating. It’s not. Roll it. Tie it. Roast it. Serve it. Your holiday table will never be the same. Let’s make porchetta.
Make the Herb Paste
In a bowl, mix garlic, fennel seeds, rosemary, sage, lemon zest, red pepper flakes, olive oil, salt, and pepper.
Score and Season
Lay pork skin-side down. Score the meat in a crosshatch pattern (not too deep).
Rub herb paste all over the meat side.
Roll and Tie
Roll pork tightly into a log, skin on the outside. Tie with kitchen twine every 2 inches.
Dry the Skin (Crucial)
Pat skin completely dry. Refrigerate uncovered for at least 2 hours (or overnight).
Roast
Preheat oven to 450°F (230°C). Roast 30 minutes to crisp skin.
Reduce heat to 325°F (160°C). Roast 2-3 more hours until internal temp reaches 190°F.
Rest and Carve
Rest 20 minutes. Remove twine. Slice thick.
Serve with crackling skin. Accept applause.
Summary
Prep Time: 20 minutes + chilling | Cook Time: 3 hours | Total Time: ~5½ hours
Yield: 8-10 servings
Difficulty: Medium (tying takes practice)
Storage Notes
Store leftovers in the fridge for 5 days. Reheat slices in a hot skillet to re-crisp skin. Freeze sliced porchetta for 3 months. Leftovers make incredible sandwiches, pasta additions, or breakfast with eggs. The crackling is best day-of. Don’t skip the overnight drying step—that’s how you get shattering skin. Porchetta improves over a few days. Make it ahead. Reheat. Impress everyone.
