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Introduction
Prepare to embark on a culinary journey that culminates in one of Italy’s most celebrated pork dishes: Porchetta. This isn’t just any roast; it’s a masterpiece of succulent, herb-infused pork belly encased in a golden, shatteringly crisp skin. Our special ‘Dozer’s last recipe’ promises an authentic experience, guiding you through every step to achieve perfection.
Originating from central Italy, Porchetta is traditionally a boneless pork roast, often made from an entire deboned pig, but for home cooks, pork belly is the ideal cut. The magic lies in the slow roasting process, which renders the fat and allows the aromatics to deeply penetrate the meat, followed by a high-heat finish for that coveted crackling. If you love perfectly roasted pork, you might also enjoy our Puerto Rican Pernil Recipe for another fantastic pork dish. This recipe is designed to impress, whether you’re hosting a dinner party or simply craving an extraordinary meal.
Ingredients
To create this magnificent Porchetta, you willóneed the following:
- 2.5 kg / 5lb pork belly with skin on, NOT SCORED
- 2 tbsp fennel seeds
- 2 tsp black peppercorns
- 2 1/2 tsp cooking salt / kosher salt (for rub – halve for table salt, +50% for salt flakes)
- 3 tbsp finely chopped rosemary leaves – about 1/4 cup leaves
- 2 tsp red chilli flakes (red pepper flakes)
- 6 large garlic cloves, finely grated with a microplane or garlic crusher
- 2 1/2 tsp cooking salt / kosher salt (for skin – halve for table salt, +50% for salt flakes)
- 2 tbsp olive oil, divided
- 3 tbsp pork belly fat (reserved from roasting)
- 1/4 cup plain flour / all-purpose flour
- 2 cups water (for gravy)
- 1/4 tsp freshly ground black pepper (for gravy)
- Salt, if needed (for gravy)
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Step-by-Step Instructions
Marinate 1 – 2 days:
Toast fennel seeds and black peppercorns in a small pan over medium heat for 1 1/2 to 2 minutes until lightly browned and fragrant. This step enhances their flavor profile significantly. Once toasted, crush them into a coarse powder using a mortar and pestle or a spice grinder. This coarse texture is key to the rub.
Add the remaining rub ingredients (2 1/2 tsp cooking salt, 3 tbsp chopped rosemary, 2 tsp red chilli flakes, 6 large garlic cloves) to the crushed spices in the mortar and mix thoroughly to form a thick, wet paste. Ensure all ingredients are well combined to distribute the flavors evenly. For perfectly chopped herbs and garlic, a high-quality chef’s knife is essential; check out our guide to the Best Chef’s Knives for Home Cooks.
Pat the pork skin thoroughly dry with paper towels. This is a critical step for achieving that ultimate crispy crackling. Any moisture on the skin will hinder the crisping process. Take your time to get it as dry as possible.
Trim off about ~3cm / 1.2″ of meat along one long edge of the pork belly, ensuring you leave the skin intact. This allows the pork to rollóneatly and creates an even roast. Reserve this trimmed piece of meat for later in the rolling process.
Score 3cm / 1.2″ diamonds into the flesh side of the pork, about 1cm / 0.4″ deep. Be carefulónot to cut through the skin. These scores will allow the rub to penetrate deeply into the meat, infusing it with flavor and helping it cook evenly.
Rub the seasoning paste generously all over the scored flesh side of the pork, making sure to work it into all the cuts. Also, rub the extra trimmed piece of pork you reserved earlier. This ensures maximum flavor in every bite.
Place the trimmed piece of pork in the middle of the pork belly. This adds an extra layer of juicy meat to the center of your porchetta. Roll the pork firmly in the direction of the ribs, creating a tight log.
Tie the rolled pork firmly with butcher’s twine at 2.5cm/1″ intervals, aiming for about 8 equidistant ties. This helps the porchetta maintain its shape during roasting and ensures even cooking. For tips on tying roasts, you can find helpful guides on Food Network Recipes.
Brush any rub bits off the skin of the porchetta. You want the skin to be as clean as possible for optimal crisping. Place the porchetta on a rack set over a tray and refrigerate uncovered for 24 to 48 hours (minimum 12 hours). This crucial step dries the skin and allows the flavors to truly meld, essential for that perfect crackling.
Slow roast:
Preheat your oven to 130°C/265°F (120°C fan-forced) with the oven shelf positioned in the middle. Consistency in oven temperature is vital for slow roasting; for more roasting tips, consult resources like Serious Eats Recipes.
Remove the rack from under the pork and wipe the tray clean. This prevents any burnt drippings from affecting the flavor or creating smoke during the next stage. Rub the pork skin with 1 tablespoon of olive oil, then sprinkle and rub 2 1/2 tsp cooking salt all over the skin. This seasoning and oil contribute to the crispy texture.
Put the porchetta back on the rack on a clean tray. Slow roast for 3 1/2 hours without opening the oven or basting. Patience is key during this phase; resisting the urge to check on it ensures a consistent cooking environment.
After 3 1/2 hours, remove the porchetta from the oven. At this point, the skin should still be soft. Turn the oven up to 240°C/465°F. This high heat blast is what will create the spectacular crackling. Quickly transfer the porchetta (still on the rack) to a clean tray (reserve the used slow-roasting tray for gravy drippings).
Drizzle the skin with the remaining 1 tablespoon of olive oil. Put the porchetta back into the oven as it is heating up. Roast for 30 to 40 minutes, rotating the tray at the 15 – 20 minute mark, until the skin is puffy and crispy all over. Keep a close eye on it to prevent burning. For more on achieving crispy skin, our Crispy Baked Salmon Fillets post offers great insights.
Remove from the oven and rest for at least 30 minutes (up to 1 hour) before cutting the strings and slicing with a serrated knife. Resting allows the juices to redistribute, ensuring a tender and moist roast. To keep warm longer, place it in a low 50°C/125°F oven after resting.
Gravy:
Pour all the clear pork fat off the slow-roasting tray into a jug, leaving the brown drippings on the tray. These drippings are packed with flavor and form the base of your rich gravy. For more gravy inspiration, check out AllRecipes.
Pour 1/2 cup of water onto the tray and set it on a medium stove. When the water simmers, scrape the tray with a rubber spatula to loosen and dissolve the pork drippings into the water. This deglazing technique captures all the caramelized flavor.
Measure out 3 tablespoons of the reserved pork fat and add it to a large saucepan. Heat on medium-high. Add 1/4 cup plain flour and stir for 1 minute to create a roux. This roux will thicken your gravy.
Whisk in the water and drippings from the deglazing step, along with the remaining 1 1/2 cups of water (total 2 cups of water for gravy) and 1/4 tsp black pepper. Continue whisking to prevent lumps.
Simmer for 2 to 3 minutes until it thickens into a rich gravy consistency. Taste and add salt if needed. Serve this glorious gravy generously with your perfectly roasted porchetta.
Porchetta – Dozer’s last recipe
Ingredients
- 2.5 kg / 5lb pork belly with skin on, NOT SCORED
- 2 tbsp fennel seeds
- 2 tsp black peppercorns
- 2 1/2 tsp cooking salt / kosher salt (for rub – halve for table salt, +50% for salt flakes)
- 3 tbsp finely chopped rosemary leaves – about 1/4 cup leaves
- 2 tsp red chilli flakes (red pepper flakes)
- 6 large garlic cloves, finely grated with a microplane or garlic crusher
- 2 1/2 tsp cooking salt / kosher salt (for skin – halve for table salt, +50% for salt flakes)
- 2 tbsp olive oil, divided
- 3 tbsp pork belly fat (reserved from roasting)
- 1/4 cup plain flour / all-purpose flour
- 2 cups water (for gravy)
- 1/4 tsp freshly ground black pepper (for gravy)
- Salt, if needed (for gravy)
Instructions
- Toast fennel seeds and black peppercorns in a small pan over medium heat for 1 1/2 to 2 minutes until lightly browned. Crush toasted fennel and peppercorns into a coarse powder using a mortar and pestle or spice grinder.
- Add remaining Rub ingredients (2 1/2 tsp cooking salt, 3 tbsp chopped rosemary, 2 tsp red chilli flakes, 6 large garlic cloves) to the mortar and mix to form a thick wet paste.
- Pat the pork skin dry with paper towels.
- Trim off about ~3cm / 2.2″ meat along one long edge of the pork belly (leave the skin) so the pork rolls neatly. Reserve the trimmed meat.
- Score 3cm / 1.2″ diamonds into the flesh, about 1cm / 0.4″ deep, taking care not to cut through the skin.
- Rub the seasoning paste all over the scored flesh side of the pork, ensuring it gets into the cuts. Also rub the extra trimmed piece of pork.
- Place the trimmed piece of pork in the middle of the pork belly. Roll firmly in the direction of the ribs.
- Tie the rolled pork with butcher’s twine at 2.5cm/1″ intervals (8 equidistant ties).
- Brush any rub bits off the skin. Place the porchetta on a rack set over a tray and refrigerate uncovered for 24 to 48 hours (minimum 12 hours) to dry the skin and infuse flavor.
- Preheat oven to 130°C/265°F (120°C fan-forced) with the shelf in the middle.
- Remove the rack from under the pork and wipe the tray clean. Rub the pork skin with 1 tablespoon of olive oil, then sprinkle and rub 2 1/2 tsp cooking salt all over the skin.
- Put the pork back on the rack on a clean tray. Slow roast for 3 1/2 hours without opening the oven or basting.
- After 3 1/2 hours, remove the porchetta from the oven. The skin should still be soft. Turn the oven up to 240°C/465°F. Quickly transfer the porchetta (still on the rack) to a clean tray (reserve the used slow-roasting tray for gravy drippings).
- Drizzle the skin with the remaining 1 tablespoon of olive oil. Put the porchetta back into the oven as it is heating up. Roast for 30 to 40 minutes, rotating the tray at the 15 – 20 minute mark, until the skin is puffy and crispy all over.
- Remove from the oven and rest for at least 30 minutes (up to 1 hour) before cutting the strings and slicing with a serrated knife. To keep warm longer, place in a low 50°C/125°F oven after resting.
- Pour all the clear pork fat off the slow-roasting tray into a jug, leaving the brown drippings on the tray.
- Pour 1/2 cup of water onto the tray and set it on a medium stove. When the water simmers, scrape the tray with a rubber spatula to loosen and dissolve the pork drippings into the water.
- Measure out 3 tablespoons of the reserved pork fat and put into a large saucepan. Heat on medium high. Add 1/4 cup plain flour and stir for 1 minute to create a roux.
- Whisk in the water and drippings from the deglazing step, along with the remaining 1 1/2 cups of water (total 2 cups water for gravy) and 1/4 tsp black pepper.
- Simmer for 2 to 3 minutes until it thickens into a gravy consistency. Taste and add salt if needed. Serve with the pork.
FAQ Section
What is Porchetta?
How do I get crispy porchetta skin?
Can I make Porchetta ahead of time?
Conclusion
Crafting this Porchetta – Dozer’s last recipe – is a labor of love, but one that is immensely rewarding. The combination of aromatic herbs, tender pork, and that irresistible crispy crackling creates a dish that will be remembered long after the last bite. It’s more than just a meal; it’s an experience, a testament to the joy of slow cooking and savoring incredible flavors.
We encourage you to try this recipe and share your culinary triumphs with us. May your kitchen be filled with the wonderful aroma of roasting pork and your table with happy faces. For more delightful recipes and cooking inspiration, don’t forget to explore the Food Jot Home page!
