Porchetta (Pork Belly-Wrapped Pork Loin)

Pork's highest calling. Juicy, seasoned loin wrapped with belly, with the crunchiest skin you'll have outside a Peking duck.

1
Prep Time:
30 mins
Cook Time:
3 hrs
Additional Time:
2 days 1 hrs 30 mins
Total Time:
2 days 5 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (2 pound) skin-on, boneless pork belly

  • 1 (3 pound) boneless pork loin, trimmed and silver skin removed

  • 8 cloves garlic

  • 1 tablespoon olive oil

  • 1 tablespoon lemon zest

  • 2 teaspoons fennel seeds

  • 1 teaspoon ground coriander

  • 1 teaspoon ground dried sage

  • 3 sprigs fresh rosemary, leaves stripped

  • 1 pinch dried oregano

  • 1 pinch cayenne pepper

  • 1 teaspoon salt, or more to taste

Directions

  1. Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.

  2. Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.

  3. Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.

  4. Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)

  5. Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.

  6. When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.

  7. Preheat the oven to 500 degrees F (260 degrees C).

  8. Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.

  9. Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.

Nutrition Facts (per serving)

291 Calories
18g Fat
2g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 291
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 809mg 35%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 29g
Vitamin C 2mg 10%
Calcium 27mg 2%
Iron 1mg 7%
Potassium 447mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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