Crispy Porchetta al Forno with Fennel and Orange

Why You’ll Love This Recipe

• Shatteringly crisp crackling outside, succulent pork inside—classic Roman porchetta, oven-made at home.
• Bright fennel, rosemary, and orange zest keep the flavors lively without fuss.
• Make-ahead friendly: roll and dry the night before for maximum crisp.
• Versatile serving: carve for a centerpiece roast or slice thin for unforgettable sandwiches.

Grocery List

• Produce: Garlic, 1 large orange, fresh rosemary, optional lemon for serving
• Dairy: None
• Pantry: Pork belly (skin-on), pork loin, fennel seeds, kosher salt, black pepper, crushed red pepper flakes, extra-virgin olive oil, dry white wine, low-sodium chicken stock, butcher’s twine, crusty bread (for sandwiches, optional)

Full Ingredients

Pork and Aromatic Paste

• 4 lb (1.8 kg) skin-on pork belly, trimmed to a roughly 12 x 10 inch rectangle
• 2 lb (0.9 kg) center-cut pork loin, trimmed
• 3 tbsp (27 g) kosher salt, divided
• 10 garlic cloves (about 50 g), minced to a paste
• 1.5 tbsp (12 g) fennel seeds, toasted and lightly crushed
• 2 tbsp (6 g) finely chopped fresh rosemary
• Zest of 1 large orange (about 2 tsp / 4 g)
• 2 tsp (4 g) freshly ground black pepper
• 1 tsp crushed red pepper flakes (optional, for gentle heat)
• 3 tbsp (45 ml) extra-virgin olive oil

For Roasting and Pan Jus

• 1 cup (240 ml) dry white wine or water (for the roasting pan)
• 1 cup (240 ml) low-sodium chicken stock (for deglazing)

For Serving (Optional)

• Crusty bread or ciabatta rolls
• Lemon wedges
• Italian salsa verde or good mustard

Step-by-Step Instructions

Step 1: Trim, square, and score the belly

Pat the pork belly very dry. Trim edges to a neat rectangle (about 12 x 10 inches) so it rolls evenly. With a sharp knife, lightly score the skin in a 1/2-inch crosshatch, cutting just through the skin and barely into the fat—do not cut into the meat. Pat the pork loin dry and set aside.

Step 2: Make the fennel-garlic-rosemary-orange paste

Toast fennel seeds in a dry skillet over medium heat until fragrant, 1 to 2 minutes. Lightly crush. In a bowl, mix garlic, crushed fennel, rosemary, orange zest, black pepper, red pepper flakes (if using), and olive oil to form a coarse paste.

Step 3: Season, roll, and tie

Sprinkle 2 tbsp (18 g) kosher salt evenly over the meat-side of the belly and the pork loin. Lay the belly skin-side down, spread the aromatic paste evenly over the meat-side. Place the loin lengthwise near one edge. Roll the belly tightly around the loin. Tie with butcher’s twine every 1 inch (2.5 cm), plus a tie at each end to maintain a compact cylinder. Rub the remaining 1 tbsp (9 g) salt over the skin, working it into the score lines.

Step 4: Dry the skin overnight

Set the tied porchetta on a rack over a rimmed baking sheet. Refrigerate uncovered for 12 hours to dry the skin thoroughly (this is key to crisp crackling). Remove from the fridge 45 minutes before roasting to take the chill off.

Step 5: Roast low and steady

Preheat the oven to 300°F (150°C). Keep the porchetta on its rack and set it over a clean rimmed pan. Pour 1 cup (240 ml) dry white wine or water into the pan to prevent drippings from smoking (the porchetta sits above, so the skin stays dry). Roast for 2 hours 15 minutes, rotating the pan halfway through. The internal temperature in the center of the loin should reach about 120 to 130°F (49 to 54°C) by the end of this phase.

Step 6: Crisp the crackling and finish to temp

Increase the oven to 375°F (190°C) and roast 45 minutes to deepen color and render more fat. Finally, increase to 500°F (260°C) and roast 20 minutes, or until the skin is blistered, glassy, and deep golden. Target 145°F (63°C) internal temperature in the center of the loin. If some spots darken too fast, shield with small bits of foil.

Step 7: Rest, make jus, and slice

Transfer the porchetta to a cutting board and rest 20 minutes. Meanwhile, set the roasting pan over medium heat on the stovetop, add 1 cup (240 ml) chicken stock, and scrape up the browned bits; simmer 3 to 5 minutes, then strain for a quick jus. Snip and remove twine. For platters, slice 1/2-inch (1.3 cm) thick. For sandwiches, slice thinner, 1/4-inch (0.6 cm). Serve with lemon wedges and salsa verde or mustard.

Pro Tips

• Dry equals crisp: the uncovered overnight chill is non-negotiable for shatteringly crisp skin.
• Keep the roll tight: tie every 1 inch so the loin stays centered and cooks evenly.
• Mind the salt: if using Morton kosher salt, reduce total salt to 2 tbsp (about 18 g); it is denser than Diamond Crystal.
• Shield hot spots: small foil patches prevent over-browning without steaming the whole roast.
• Sandwich magic: layer thin slices on warm ciabatta with a spoon of jus, a smear of mustard, and peppery greens.

Variations

• Spicy Calabrian: add 1 to 2 tbsp Calabrian chili paste to the aromatic paste.
• Herb garden: add 1 tbsp each chopped fresh sage and thyme along with the rosemary.
• Belly-only porchetta: skip the loin and roll just the belly. Roast at 300°F (150°C) for 2 hours, then 450°F (230°C) for 30 to 35 minutes, and finish at 500°F (260°C) for 10 to 15 minutes to crackle.

Storage & Make-Ahead

Roll and tie up to 24 hours ahead; chill uncovered for the whole time to dry the skin. Leftover cooked porchetta keeps 4 days in the refrigerator or 2 months frozen (slice before freezing for easier reheating). Reheat on a rack at 300°F (150°C) covered with foil until warmed through, 20 to 25 minutes, then uncover and crisp at 450°F (230°C) for 8 to 10 minutes.

Nutrition (per serving)

Approximate for 1 of 10 servings: 650 calories; 48 g fat (17 g saturated); 2 g carbohydrates; 0 g fiber; 45 g protein; 920 mg sodium.