Roast pork in porchetta
- Gluten Free
- Lactose Free
- Energy Kcal 722
- Carbohydrates g 1.1
- of which sugars g 1.1
- Protein g 30.6
- Fats g 66.2
- of which saturated fat g 22.34
- Fiber g 0.1
- Cholesterol mg 166
- Sodium mg 326
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 8
- Cost: Low
PRESENTATION
Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You know, folks tie up a pork shoulder roast with a ton of herbs, garlic and fennel, and then roast it low and slow. Really slow. The meat turns out so so tender and juicy. And here's the thing: the rind stays on, which means you get that super crispy skin everyone tries to grab first at the table. The kitchen? Filled with this mouthwatering smell as the pork cooks for hours. It's the kind of food that makes people want to linger. And the best part? This Italian roast pork recipe has plenty of room for switching things up—some folks might throw in prunes, a splash of milk, or even a little cream for that richer flavor. Others, maybe beef or veal for a twist. Really, whatever you do, basics stay the same: patience, good seasoning, and time in the oven give you that perfect moist bite every single time.
Beer-roasted potatoes often hang out alongside this classic porchetta-style roast pork, soaking up all those meaty juices and crispy bits. Some families make a big deal about the sides, but truthfully, this dish is the star—especially when the golden pork skin comes out crackling. It's not just a holiday thing, either. Even a regular weekend gets a boost when someone decides to make a homemade porchetta and fills the house with those sweet and herby smells. I mean, people in central Italy really know how to do comfort food. This traditional Italian pork dish proves it. Whether you like your herb-stuffed pork roast on the simple side or loaded with garlic and fennel, you get a plate of succulent pork that pairs so well with a cold drink and a bunch of friends or family. There’s nothing fussy about it—just honest, slow-roasted pork that brings everyone together. And look, if you’re lucky enough to have leftovers, they make for an amazing sandwich the next day. Seriously good. Capturing all those savory flavors in every bite.
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- INGREDIENTS
- Pork loin 2.2 lbs (1 kg)
- Pork rind 1.5 lbs (650 g)
- Rosemary 4 sprigs
- Fine salt to taste
- Extra virgin olive oil 2 spoonfuls
How to prepare Roast pork in porchetta
To prepare the roast pork in porchetta, start by removing the tendons with a sharp blade 1. Let the blade slide between the meat and the translucent white part, being careful not to cut the meat 2. This operation serves to eliminate the toughest part of the meat. Set the loin aside and finely chop the rosemary with a knife 3.
In a small bowl, add a pinch of salt 4 and mix with a teaspoon to combine everything 5. Place the rind on a cutting board and sprinkle the entire surface with salt and rosemary 6.
Place the pork loin in the middle 7 and carefully wrap it with the rind 8 so that the meat is completely covered 9.
At this point, you will need to How to tie a roast. So wrap the string lengthwise, tying the ends 10. Leave a longer piece of string. Make a first knot on the upper part of one of the two ends to secure the base 11. Then continue to repeat, in this way the various slip knots will hold the rind firmly with the meat 12.
Finally, make a second round around the loin with the string, passing it along the top 13 and tighten with a knot 14. Sprinkle everything with a bit of extra virgin olive oil 15
and place the roast on a baking tray lined with parchment paper 16, bake in a preheated static oven at 375°F for 1 and a half hours (it's not recommended to use a convection oven, as the meat would dry out too much). To be sure about the cooking, use a meat thermometer and make sure it reaches the center of the loin, whose optimal temperature should be 156°F. Your roast pork in porchetta is ready 17 to be untied as you slice it 18! Enjoy your meal!