This is the best Porchetta recipe I’ve ever tasted and I think you will agree after making it. You need to make this for any occasion. It’s truly one of the most delicious preparations man has created.
The first time I tasted it at a fancy restaurant in NYC my life was changed forever. The juicy salty fat, the crispy skin, the herby flavorful meat. Incredible.
Not only is it delicious but it’s very easy to make and is way less expensive than prime rib or other expensive typical holiday cuts. The recipe is very simple and is listed below. Leave a comment if you have any questions!
Remember, Porchetta needs to be cooked for a long time – essentially overcooked. Unlike a steak, you really can’t overcook it. The key is to ensure it’s tender and soft, with the fat fully rendered out. It shouldn’t be mushy like baby food, nor should it be tough like a steak.
Porchetta needs to be cooked for a long time – essentially overcooked. Unlike a steak, you really can’t overcook it.
For an extra flavor boost, you can add a pork loin in the center of the roast—it tastes fantastic that way. Also, make sure the skin gets nice and crispy. I usually crisp it up as much as possible at the beginning, which can take anywhere from 1.5 to 2 hours in the oven. If the skin starts to turn black, cover it with foil to prevent burning. It should be a beautiful, dark golden brown when it’s ready.
For reference, the whole pork belly cost me $50 USD, which is the same price as two small lamb racks from Costco or two large prime ribeyes. The value is unbeatable, and the leftovers are just as delicious.
The Best Holiday Roast Ever: Porchetta Alla Romana
Course: MainCuisine: Italian, AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalIngredients
- Porchetta
1 skin-on boneless pork belly (you need the outside skin on)
1 cup Dijon mustard
8-10 cloves grated garlic
3 lemons, zested
1 bunch each, picked and chopped: rosemary, oregano, thyme, sage
2-3 tablespoons chili flakes
2 tablespoons fennel pollen (use toasted cracked fennel seed if you don’t have pollen)
Salt & pepper, to taste
- Roasted Potatoes
6-8 Yukon Gold potatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
Garlic cloves, bay leaf, and thyme (for simmering)
Porchetta fat (for roasting)
Directions
- Prepare the pork belly
- Dry the pork belly thoroughly.
- Score the flesh side about 1 inch deep (not all the way through).
- Rub the Dijon mustard, garlic, and lemon mixture all over the belly. Season with salt and pepper.
- Sprinkle the chopped herbs, chili flakes, and fennel pollen evenly over the meat.
- Roll the belly tightly and secure it with butcher’s twine to form a compact roast.
- Place it on a rack in the fridge uncovered for 1 to 3 days.
- Cooking the Porchetta
- Preheat your oven to the highest temperature (around 500°F).
- Rub oil over the belly and lightly salt the skin.
- Place the belly on a rack in the oven. Watch closely as it crisps up, about 45 minutes to 1 hour.
- Once the skin starts to crisp, reduce the heat to 300°F and cook for another 2 hours.
- If needed, increase the heat back to 500°F for the last 30-45 minutes to achieve extra crispiness, but ensure the skin doesn’t burn. It should be golden brown and puffy.
- Let the Porchetta rest for 1 hour before serving.
- Prepare the Potatoes
- Simmer the halved Yukon Gold potatoes in salted water with garlic, bay leaf, and thyme until tender.
- Drain and allow them to cool to room temperature.
- Roast the Potatoes
- Preheat the oven to 350°F.
- Place the potatoes cut side down in a roasting rack. Pour the rendered Porchetta fat over the potatoes until they’re swimming in it.
- Roast for about 1 hour, until they’re lightly browned. Adjust cooking time to your preference.
Recipe Video
Where to Find Whole Pork Belly (Without Guessing)
If you’re going to make porchetta romana the right way, you need a whole pork belly with the skin on.
Not pre-sliced strips.
Not something trimmed thin for quick searing.
An actual slab, with enough fat to render properly and enough meat to balance it out.
That’s where people usually get stuck.
Some grocery stores carry pork belly. Some don’t. When they do, it’s often cut down for convenience. Farmers’ markets can be great if you know the farmer. Certain specialty markets – especially ones serving cuisines where pork belly is common – are worth checking too.
But the simplest move is to talk to a butcher.
A shop that works with whole hogs can cut you exactly what you need, leave the skin intact, and make sure the thickness is right for a proper roast. That makes a difference once it hits the oven.
If you’re in Boca Raton, that’s something we do at Beauregard’s. We bring in whole hogs from Florida farms and break them down in-house, so setting aside a belly for porchetta isn’t a special request – it’s part of the work.
If you’re somewhere else, just look for a butcher who works from whole animals. Ask questions. Don’t be shy about what you’re making. Most of us are happy to help when someone is trying to cook something properly.
Whole Pork Belly in Boca Raton
If you’re local and planning a porchetta romana roast, you can check our Meat & Butchery page to see what’s available this week or call the shop directly.
Availability shifts because we work with whole animals. That’s normal.
If we’ve got a hog coming in, we can usually set aside the right piece. If not, we’ll tell you when the next one lands.
Sometimes It Ends Up on a Sandwich
Every once in a while, we run a porchetta sandwich pop-up at the shop.
Same roast. Same slow render. Just sliced thin, stacked onto good bread with a handful of arugula and something sharp to cut through the fat.
Nothing complicated.
If you don’t feel like roasting a whole belly at home, that’s an easier way to try it.
And if you’re cooking for a crowd, we’ll sell porchetta by the pound or put together a platter so you can slice and serve it yourself.
We don’t schedule those pop-ups far in advance. If you’d like to know when the next one happens, you can sign up for our newsletter and we’ll keep you in the loop.
It all starts the same way — whole hog, broken down here — it just depends on how you want to eat it.
