Italian Porchetta Guide

Step-by-step instructions to achieve the perfect crackling and juicy, succulent porchetta roast every time

Porchetta, the Italian classic, is a stunning centrepiece for any feast but especially at Christmas with an utterly addictive crispy, crackly skin encasing juicy, herb-infused meat. While it may seem intimidating, following these detailed steps will ensure you master this incredible roast so you can impress friends and family alike for years to come. So let's break it down step by step.

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Step 1: Prepare the Pork Belly (The Day Before)

The journey to perfect porchetta begins a day in advance. Proper preparation is key for achieving that crispy, golden crackling.

1. Choose the Pork Belly: Start with a high-quality, 1-1.2kg piece of pork belly. Look for even thickness and a good ratio of fat to meat.

2. Dry Out the Skin: Place the pork belly flat on a tray with the skin side up. Pat the skin completely dry with paper towels.

3. Salt the Skin: Generously sprinkle a layer of coarse salt over the skin. This step helps draw out moisture, which is crucial for crispy skin.

4. Refrigerate: Leave the pork belly uncovered in the fridge for 24 hours. The cold, dry environment will further dehydrate the skin.

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Step 2: Prepare the Porchetta (The Day Of)

After 24 hours, it's time to season, roll, and tie your porchetta.

1. Wipe Off the Salt: Remove the pork belly from the fridge and brush off the excess salt from the skin.

   

2. Score the Skin: Using a very sharp knife or razor, score the skin diagonally. Try not to cut too far into the fat and avoid cutting into the meat. This allows the salt to penetrate and helps the fat render during cooking without causing the meat to dry out while cooking.

3. Season the Meat Side: Flip the pork belly over so the meat side is facing up. Season it generously with:

   • Orange Zest: Finely grate the zest of one orange for a bright, citrusy flavour.

   • Fennel Seeds: Add a generous layer. Some will fall out so more is more here.

   • Add a little salt and freshly cracked black pepper to taste. Feel free to include additional aromatics like garlic, or chilli flakes if desired.

4. Roll the Porchetta: Starting from one short end, tightly roll the pork belly into a cylinder. Ensure the skin completely encases the roll.

5. Tie with String: Use kitchen twine to tie the rolled porchetta firmly in place. Start in the centre and work outward, tying at 2-3cm intervals. The tighter the roll, the better it will cook evenly. Tying it doesn’t need to be a pretty affair, as long a it’s tight, it doesn’t matter what it looks like.

6. Final Seasoning: Rub the skin with a small amount of olive oil to help the salt adhere, then sprinkle a light layer of coarse salt over the skin, ensuring it gets into the scores.

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Step 3: Roast the Porchetta

Cooking the porchetta at the right temperatures ensures both tender meat and a shatteringly crisp crust.

1. Preheat the Oven: Set your oven to 220°C (428°F)(fan-forced). Allow it to fully preheat before placing the roast inside. If your oven runs cool, heat to 240°C.

2. Initial High-Heat Roast: Place the porchetta on a wire rack set over a roasting tray (to catch the fat). Roast at 220°C for 40 minutes. This high heat kickstarts the crisping/bubbling process for the skin.

3. Reduce the Temperature: Lower the oven temperature to 200°C (392°F) and continue roasting for another 35-40 minutes. The skin should be a very dark golden brown. You can For a 1-1.2kg pork belly, this should result in perfectly cooked meat. You can cook it longer if you like, just watch it in case the skin starts to burn. Use a meat thermometer to check for an internal temperature of 70°C (160°F) in the thickest part.

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Step 4: Rest and Serve

1. Rest the Porchetta: Remove the porchetta from the oven and let it rest for 15-20 minutes. Do not cover it - I usually let it rest in the oven with the door open. This allows the juices to settle, keeping the meat tender and juicy.

2. Slice and Serve: Use a sharp serrated knife to slice the porchetta into rounds. Serve immediately with your favourite sides - we always do parsley potato salad with olive oil and vinegar and plain green salad with the same dressing. Simple but delicious.

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Tips for Success

• Dry Skin is Key: Moisture is the enemy of crackling. Be diligent about patting the skin dry and salting it generously.

• Control the Heat: Start hot to crisp the skin, then lower the temperature to ensure the meat cooks evenly without drying out.

• Flavour Customisation: Experiment with additional spices and herbs, such as thyme, sage, or chilli flakes, to make the porchetta your own.

And that is it! That’s exactly how I’ve made my porchetta that my whole family loves for years now. I hope you enjoy it as much as we do :)

Happy cooking friends,
Mel x