Porchetta is a classic Italian roast recipe, typically made with a pork loin rolled into pork belly and seasoned with herbs and citrus. This is probably our favorite way to make pork, since the fat and skin keep the meat from drying out. We love the crispy skin!
The herb filling in porchetta seems especially appropriate at Christmas. The filling includes lots of great wintery herbs like rosemary, garlic, bay leaves, and fennel, while the addition of citrus, brightens the flavors and contrasts with the richness of pork belly.
The most challenging part of making a porchetta is the rolling and tying. We’ve learned that the secret to a great porchetta is keeping the layers uniform and rolling it tightly so that it cooks evenly and stays juicy.
Butterfly the loin into a long, uniform layer, and butterfly the pork belly so that the skin is all on one end. Start rolling from the meat end, so that the skin is on the outside of the finished roll so that the final roast is wrapped in a layer of crispy skin. It should be so crispy you can shatter it!
