How to cook a porchetta at home

If you’re a fan of succulent, savory pork dishes, then porchetta is a must-try for you. Originating from Italian cuisine, porchetta is a delectable rolled pork roast filled with aromatic herbs and spices. It is traditionally slow-cooked until the outside is crispy and the inside is tender and packed with flavor. While you might think that such a delectable dish can only be enjoyed at a restaurant or special event, fear not! With a few simple steps, you can cook a porchetta at home and impress your family and friends. So, let’s dive into the tantalizing world of porchetta and learn how to prepare this mouthwatering dish.

1. Start with the Right Cut of Pork:
To make porchetta, you should ideally use a boneless pork belly. This cut of meat has the perfect balance of fat and meat, ensuring a moist and juicy porchetta. You can ask your local butcher to provide you with a boneless pork belly of approximately 5-6 pounds.

2. Prepare the Filling:
The filling is what gives porchetta its incredible taste. In a bowl, mix together minced garlic, chopped fresh herbs like rosemary, thyme, and sage, fennel seeds, salt, pepper, and olive oil. You can also add crushed red pepper flakes for a hint of spice. The proportions can vary according to your taste preferences, but a good starting point is 4-5 garlic cloves, 2 tablespoons each of the herbs, 1 tablespoon of fennel seeds, and a teaspoon of red pepper flakes.

3. Assemble and Roll the Porchetta:
Place the pork belly on a clean surface, skin side down. Spread the filling evenly all over the meat. Once the filling is spread, roll the pork belly tightly, making sure the skin is on top. Using kitchen twine, tie the rolled porchetta at regular intervals to secure it.

4. Score the Skin:
To achieve that crave-worthy crispy skin, use a sharp knife to score the skin of the porchetta in a diamond pattern. This will help render the fat and create a wonderfully crispy texture.

5. Season and Rest:
Generously rub salt all over the scored skin. The salt helps draw out moisture and further enhances the crispiness. Let the porchetta rest uncovered in the refrigerator overnight or for at least 12 hours. This allows the flavors to fully infuse into the meat and creates a dry surface that further aids in achieving a crispy skin.

6. Cook Slow and Steady:
To achieve the perfect porchetta, slow-roasting is a must. Preheat your oven to 300°F (150°C). Place the porchetta on a rack in a roasting pan and cook it for about 4-5 hours, or until the internal temperature reaches 145°F (63°C). This slow cooking ensures that the meat is tender and juicy, while the skin becomes irresistible and crunchy.

7. Crank up the Heat for Crispy Skin:
Once the porchetta has reached the desired internal temperature, increase the oven temperature to 450°F (230°C). This will help achieve that beautiful golden brown crispy skin. Keep a close eye on it, as it may take around 20-30 minutes. You can even broil it for a couple of minutes to get that extra crispiness.

8. Rest and Slice:
Although it’s tempting to dig in straight away, allow your porchetta to rest for at least 15 minutes before slicing. This gives the juices time to redistribute and ensures the meat remains moist. Once rested, remove the twine and carve thin slices of porchetta to serve. You can enjoy porchetta on its own, or use it to make sandwiches, tacos, or as a main course accompanied by roasted vegetables or a fresh salad.

Now that you know the secrets to making a delicious porchetta at home, there’s no reason to wait for a special occasion to enjoy this gastronomic delight. With a little effort and patience, you can indulge in the flavors and textures of perfectly cooked porchetta in the comfort of your own kitchen. So, roll up your sleeves, gather the ingredients, and embark on a porchetta cooking adventure that will leave your taste buds begging for more.