Porchetta is one of Italy’s most beloved dishes, found everywhere from street food stalls to family feasts across central Italy. Literally translated, porchetta means “little pig,” and it’s a show-stopping roast where pork belly and lean fillet are layered with garlic, fennel, rosemary, herbs, whisky, and black pepper. The meat is then rolled, tied, and slow-roasted with beer until the skin turns into perfect golden crackling, while the inside stays juicy, tender, and full of flavor in every bite.
This porchetta also makes the perfect centerpiece for Christmas or holiday gatherings. Its golden crackling, aromatic herbs and juicy layers give you a festive, crowd-pleasing roast that feels both traditional and impressive, without adding any extra stress to your cooking. If you’re planning a holiday spread, this recipe pairs beautifully with roasted vegetables, fresh salads and your favorite celebratory sides. For a true Italian-style feast, you can also serve this porchetta with homemade focaccia bread for the perfect holiday spread.
I’m lucky because I have learned techniques from a world-class porchetta master and from my dad. I combined both of their recipes to bring you this ultimate porchetta recipe and it’s much simpler than you might think. The trick is to stop rolling it the wrong way. Don’t make a thin log, don’t make unnecessary incisions on the skin, and never add ingredients like mortadella, prosciutto, or spinach. Just pay close attention to how I roll it so it stays together and the flavors blend perfectly for the most mouth-watering result.
Watch: The ULTIMATE Guide to Perfect Porchetta at Home (Crispy Skin!)
This Porchetta Recipe Gives You the Crispiest, Most Irresistible Crackling Ever
Vincenzo’s Plate Tips to Make
Porchetta Recipe
Don’t Cut the Skin
Make sure the pork belly skin is smooth with no incisions. This helps the fat render evenly and lets the skin bubble up into that irresistible, crispy crackling we all love.
Filling it with pork fillet
Adding a pork fillet in the middle gives your roll balance — not too fatty, not too thin. It keeps every slice juicy and meaty, just the way good porchetta should be.
Whisky or No Whisky
Whisky adds depth and aroma, giving the meat a beautiful, rich flavor. If you don’t have whisky, use Cuban rum or cognac. If you prefer, you can also skip the alcohol completely.
Fresh Fennel vs Fennel Seeds
Many chefs use fennel seeds in their porchetta, and while that works, fresh fennel leaves take it to another level. They bring brightness, aroma, and a natural sweetness that dried fennel simply can’t match. If you can’t find them, buy a whole fennel bulb and use the fronds for your roast. Save the bulb for salads so nothing goes to waste. No fennel on hand? Thyme or oregano will also work.
Salt Like a Pro
Use 10 grams of salt for every kilo of pork. It’s the perfect ratio for flavor without overdoing it.
My Secret Herb Mix
I use marjoram, thyme, oregano, and rosemary. Together they create an irresistible aroma that will make everyone desperate for their first bite!
What not to add
Avoid adding in pesto or creamy sauces. Do not put salad greens like spinach or rocket inside, and skip ingredients like mortadella, prosciutto, or cheese in the middle. If you enjoy a little heat, you can add some chili but it’s not necessary.
Never Skip the Rosemary
Fresh rosemary is essential for any roast, especially porchetta. It gives the meat that unmistakable aroma and earthy flavor that ties everything together. Use as much as you like, because porchetta and rosemary are a perfect pair.
Storage and Freezing Tips
If you don’t have plastic wrap, use a large zip-lock bag or foil to wrap the porchetta. You can store wrapped porchetta in the refrigerator for up to 48 hours before cooking. For longer storage, wrap it well and freeze it for up to 2 months. When you are ready to cook, transfer it to the fridge and let it defrost slowly for 2 to 3 days.
Check the Size
Make sure your porchetta fits in your baking tray and oven before you start. Use a roasting rack so the meat stays elevated and cooks evenly without touching the tray. This helps the fat drip away and keeps the skin beautifully crisp.
Beer Magic
Beer helps tenderize the meat and adds rich, deep flavor. You may be apprehensive thinking it will overpower the taste – I thought it would the first time I cooked it, but I have never looked back! If you prefer not to use beer, water will work too, but the taste will not be as bold. Never salt the crust or pour vinegar on it. Just pour a little water over the skin before roasting to help it bubble and crisp perfectly.
Hands Off the Porchetta
Once the porchetta is in the oven, don’t touch it for about three and a half hours. Don’t turn it, open the oven, or uncover it. Let it cook slowly and do its magic.
How To Serve Porchetta Recipe
Use a sharp knife to slice the porchetta down the center, then gently remove the strings. For easy serving, separate the crackling and cut it into small, crunchy pieces. Arrange the juicy layers of meat and the golden crust on a large platter or individual plates so everyone can dive in.
Porchetta is incredible on its own, but it also makes the ultimate panino. Just tuck a few slices into fresh bread with roasted capsicum for a true Italian street food experience. You can pile it on pizza, mix it through roasted potatoes or tomatoes, or serve it beside your favorite sides. However you choose to enjoy it, it’s guaranteed that each bite will be packed with rich, savory flavor and that signature porchetta crunch.
Porchetta Recipe
Print Recipe
Equipment
- Stainless‑steel or aluminum rod/pole
- Trussing needle and waxed, vegetable‑based butcher’s string
- Baking Paper
- Plastic wrap
- Rubber gloves (optional)
- Deep baking tray / roasting pan
- Roasting rack
- Oven mitts
Ingredients
- 4 kg/ 8.8 pounds / 141oz pork belly, boneless
- 1 kg / 1.1 pounds/ 35.2oz lean pork fillet
- Bottle of whisky
- Fennel leaves
- 40 g / 1.41oz fine salt
- 20 g /0.70oz mixed dried herbs
- Granulated garlic, to taste
- Black pepper
- A fresh bunch of rosemary
- 4 bottles of beer
- 2 glasses of water
Instructions
- Optional: Put on gloves. Pour a small splash of whisky over the pork belly, just enough to coat it lightly. This gives the meat extra flavor without overpowering it.
- Sprinkle salt evenly across the pork belly, then place the lean pork fillet in the center. Season the fillet with a little more salt to make sure every layer is perfectly flavored.
- Next, add granulated garlic over the surface, as much as you like. Sprinkle the dried herbs evenly so they cover the meat from edge to edge.
- Strip the rosemary leaves from the stems and scatter them generously over the top. Add plenty of fennel leaves too, avoiding the hard stems, until the entire piece is beautifully covered. Finish with freshly ground black pepper to taste.
- Find the center of the pork belly and carefully slide an aluminum rod through it. Roll the meat around the rod to form a tight cylinder.
- Use a trussing needle to secure the roll. Start from the middle, threading the butcher’s string through to the other side, and tie it tightly like you would a shoelace. Keep sewing and tying until the porchetta is fully closed around the rod.
- If threading with a needle is tricky, simply slide pieces of string under the roll, pull them up, and tie them firmly. The goal is to keep the shape tight and secure. Trim off any extra string when you’re done.
- To close the opening, insert the trussing needle into the skin on one side and sew it shut. Add strings from top to bottom and around the porchetta to fully secure it.
- If you plan to cook it later, wrap the porchetta first in baking paper and then in plastic wrap. It can stay like this in the fridge until you’re ready to roast. If cooking immediately, skip this step.
- Place a roasting rack inside a deep baking tray. Set the porchetta on the rack, seam side down, with the aluminum rod still inside.
- Pour four bottles of beer into the tray. This keeps the meat juicy and adds incredible flavor.
- Cook the porchetta on the bottom rack of a conventional electric oven, where it’s furthest from the top heat. The total cooking time is about three and a half hours:First hour: 220°C / 430°FSecond hour: 210°C / 410°FThird hour: 200°C / 390°F
- After three hours, carefully remove the aluminum rod. Pour two glasses of water over the top of the porchetta, then return it to the oven for another 30 minutes at 250°C / 480°F to make the skin bubble and crisp.
- If the crust hasn’t blistered after 30 minutes, pour another glass of water over the top and roast a little longer until the skin is beautifully golden and crunchy.
Video
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If you enjoyed this porchetta recipe, complete your feast with these perfect sides:
- CRISPY ROASTED POTATOES – Golden and crunchy on the outside, soft and fluffy inside, these roasted potatoes are infused with irresistible flavor from rosemary, garlic, and extra virgin olive oil, making them impossible to stop eating.
- NO KNEAD CIABATTA BREAD – Crispy, and perfectly juicy, this homemade chicken schnitzel is pure comfort on a plate. Tender meat coated in fresh breadcrumbs and fried to perfection.
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FAQs
Can I make porchetta ahead of time?
Yes. You can season, roll and tie the porchetta up to 24 hours in advance. Keep it uncovered in the fridge so the skin dries out, this helps it crisp up even better during roasting.
How do I get the porchetta skin extra crispy?
Dry the skin well, salt it generously, and finish the roast with a short blast of high heat. Avoid covering the roast while cooking so the skin can bubble and crisp properly.
What cut of meat is best for porchetta?
Pork belly with the skin on is the most traditional cut because it gives you juicy layers and perfect crackling. Many cooks also add a lean pork fillet in the center for balance.
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