Porchetta – Italian Roasted Suckling Pig

AuthorMaggie Burjel
DifficultyIntermediate

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. It is very popular in Tuscany, Umbria, and Lazio.

Not difficult to make, follow these instructions and share with us your results @travelcdv

Check out our Umbria & Tuscany Culinary Vacations and come to Italy to make it with us!

Porchetta
Yields10 Servings
Prep Time50 minsCook Time2 hrsTotal Time2 hrs 50 mins
Ingredients
 2.20 lbs Lean Pork Belly
 1.50 lbs Pork Loin
 Salt
 Black Pepper
 Crushed Red Pepper
 5 tbsp Fennel Pollen (optional)
 ¾ cup Fennel Grass or Fresh Dill
 1 head of Garlic
 1 bunch of Rosemary
 1 bunch of Fresh Sage
 Olive Oil
 3 tbsp White Wine or a bottle of Beer
 1 Cooking Twine
Directions
1

Preferably season the pork one day before cooking.

2

Chop the garlic

3

Mix the chopped garlic, fennel grass, dill (fennel pollen optional), black pepper, red pepper, rosemary, and sage in a bowl.

4

Lay the pork filet on a working surface and wrap it with the pork belly. Rub this dry mixture all over the filet.

Ingredients

5

Use the kitchen twine to tie the pork roast.

Twine the Pork

6

Make small cuts on the skin for the pork to release some of the fat.

cuts on the skin of the pork

7

Place the roast in a skillet with olive oil and sear. Pour the beer or wine on the roast and allow it to evaporate.

8

Preheat the oven to 500 °F (260 °C)

9

Place the roast in the oven and roast for about 1 hour

10

Cover the roast with foil and lower the heat to 420 °F (ca. 216 °C)

11

Continue roasting for about 1.5 hours

12

When the roast is done, remove the foil, and increase the heat again to 500 °F (260 °C) to fully brown the skin for about 30 minutes.

Done Porchetta

13

Cut into slices and serve with mashed potatoes or prepare a delicious panini!

Cut the Porchetta in slices

Category

Ingredients

Ingredients
 2.20 lbs Lean Pork Belly
 1.50 lbs Pork Loin
 Salt
 Black Pepper
 Crushed Red Pepper
 5 tbsp Fennel Pollen (optional)
 ¾ cup Fennel Grass or Fresh Dill
 1 head of Garlic
 1 bunch of Rosemary
 1 bunch of Fresh Sage
 Olive Oil
 3 tbsp White Wine or a bottle of Beer
 1 Cooking Twine

Directions

Directions
1

Preferably season the pork one day before cooking.

2

Chop the garlic

3

Mix the chopped garlic, fennel grass, dill (fennel pollen optional), black pepper, red pepper, rosemary, and sage in a bowl.

4

Lay the pork filet on a working surface and wrap it with the pork belly. Rub this dry mixture all over the filet.

Ingredients

5

Use the kitchen twine to tie the pork roast.

Twine the Pork

6

Make small cuts on the skin for the pork to release some of the fat.

cuts on the skin of the pork

7

Place the roast in a skillet with olive oil and sear. Pour the beer or wine on the roast and allow it to evaporate.

8

Preheat the oven to 500 °F (260 °C)

9

Place the roast in the oven and roast for about 1 hour

10

Cover the roast with foil and lower the heat to 420 °F (ca. 216 °C)

11

Continue roasting for about 1.5 hours

12

When the roast is done, remove the foil, and increase the heat again to 500 °F (260 °C) to fully brown the skin for about 30 minutes.

Done Porchetta

13

Cut into slices and serve with mashed potatoes or prepare a delicious panini!

Cut the Porchetta in slices

Porchetta – Italian Roasted Suckling Pig