There is something utterly magical about the Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe that just makes every gathering feel special. This Italian-inspired pork belly roast brings together the irresistible crunch of crackling skin with an aromatic blend of fennel, rosemary, garlic, and chili that penetrates every juicy layer of meat. If you’ve ever dreamed of mastering that perfect balance of tender, flavorful meat and crispy, caramelized skin, this recipe is your new best friend. Trust me, once you dive into creating this masterpiece, you’ll never look at pork belly the same way again.
Ingredients You’ll Need
Ingredients You’ll Need
Simple yet purposeful, the ingredients for this Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe pack a delicious punch. Each one plays a vital role—from the freshness of the rosemary leaves to the toasty notes from the fennel seeds and the depth imparted by slow roasting the pork belly.
- Pork belly with skin on (2.5 kg/5 lb, not scored): The star of the show, providing rich, tender meat and that prized crispy skin.
- Fennel seeds (2 tbsp): Toasted for a warm, anise-like aroma that brightens the rub.
- Black peppercorns (2 tsp): Toasted and crushed to bring a bold, peppery bite.
- Cooking salt/kosher salt (2 1/2 tsp, doubled in parts): Essential for seasoning the meat and ensuring crisp skin.
- Rosemary leaves (3 tbsp, finely chopped): Fresh herbal notes that contrast beautifully with the pork’s richness.
- Red chili flakes (2 tsp): A subtle heat that lingers without overpowering.
- Garlic cloves (6 large, finely grated): Adds deep, savory flavor that infuses the meat.
- Olive oil (2 tbsp, divided): Used to keep the skin moist before roasting and enhancing browning.
- Pork belly fat (3 tbsp, reserved from roasting): For making a rich, silky gravy to serve alongside.
- Plain/all-purpose flour (1/4 cup): Helps thicken the pan gravy effortlessly.
- Water (2 cups): Used to deglaze the roasting tray, capturing all those luscious browned bits.
- Freshly ground black pepper (1/4 tsp): A finishing touch to the gravy for balanced seasoning.
- Salt if needed: Usually, the salt from earlier stages suffices, but taste as you go!
How to Make Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe
Step 1: Toast and Prepare the Spices
Start by gently toasting the fennel seeds and black peppercorns in a dry pan over medium heat. Keep tossing them so they brown evenly and release their fragrance—this takes about 1 and a half to 2 minutes. Once toasted, crush them coarsely with a mortar and pestle or spice grinder. This is the foundation of your aromatic fennel rub that will flavor every bite of pork.
Step 2: Make the Porchetta Rub
Next, combine the crushed fennel and pepper mix with finely chopped rosemary, red chili flakes, and the grated garlic. Add salt and a little olive oil, mixing until you create a thick, wet paste. This rub is what infuses the pork with its irresistible flavor and a subtle kick that balances beautifully with the herbs.
Step 3: Prepare the Pork Belly
Pat the pork skin dry with paper towels—got to get that moisture out to achieve crackling perfection. Trim around 3 centimeters (just over two inches) of excess meat from one long edge, leaving the skin intact to help the roll seal neatly. This trimmed meat will be rolled inside for extra lusciousness. Score the flesh side in 3cm diamond shapes about 1cm deep, being careful not to cut through the skin. This scoring invites the rub deep into the meat.
Step 4: Apply the Rub and Roll
Using your hands, generously spread the fennel rub all over the flesh side, working it into the scored cuts and onto the reserved trimmed piece as well. Lay the trimmed meat piece in the center, then roll the pork belly tightly, skin side out, and tie it at 2.5cm intervals with kitchen string to hold its shape firmly.
Step 5: Dry and Marinate in the Fridge
Place your tied pork roll on a rack over a tray and refrigerate uncovered for 24 to 48 hours. This drying stage is absolutely crucial—allowing the rub to penetrate deeply and drying out the skin so it will crisp up beautifully in the oven. Twelve hours is a bare minimum, but longer if you can!
Step 6: Slow Roast the Porchetta
Preheat your oven to 130°C (265°F). Rub the pork skin with a tablespoon of olive oil, then sprinkle and rub it evenly with salt. Don’t worry about the salt catching on the kitchen string—just spread it as best you can, and even roll the pork on any salt that falls onto the tray. Place the pork on a rack set over a clean tray and roast slowly for 3 and a half hours. The flesh will become tender but still hold its structure, and the skin will remain soft for now—that’s what we want before the final crisping.
Step 7: Crank Up the Heat for Crispy Skin
Once slow roasting is done, remove the pork from the oven and increase the temperature to 240°C (465°F). While the oven heats, carefully transfer the pork to a clean tray, drizzle the remaining tablespoon of olive oil over the skin (without rubbing), and pop it back in. Roast for 30 to 40 minutes, rotating halfway, until the skin puffs up and crisps perfectly all around. This is the glorious crackle moment!
Step 8: Rest and Carve
Remove your porchetta from the oven and let it rest for at least half an hour. This rest lets the juices redistribute and makes carving easier. Then, using a serrated knife, slice into rounds revealing juicy meat with that fantastic crunchy skin on top. If you want to keep it warm, place it in a low oven (about 50°C/125°F) after resting.
Step 9: Make the Pan Gravy
Pour the fat collected from the slow roasting tray into a jug without scraping the sticky bits. Place the tray over medium heat, add half a cup of water, and deglaze by loosening all those delicious caramelized bits with a spatula. In a saucepan, heat 3 tablespoons of the reserved pork fat, stir in the flour, and cook for a minute. Gradually whisk in the deglazing liquid along with the remaining water and freshly ground pepper. Let the gravy simmer until thickened, then taste and add a little salt if needed. This gravy is the perfect luxurious companion for your porchetta feast.
How to Serve Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe
Garnishes
A scattering of fresh rosemary sprigs or a few fennel fronds on the plate brings out the herbal aromas of the dish. A few fresh chili flakes can add a spark of color and hint at the spicy undertones. Light lemon wedges on the side brighten the palate perfectly alongside the rich pork.
Side Dishes
Roasted root vegetables like potatoes, carrots, and parsnips tossed in olive oil and rosemary complement the pork’s earthy and herbal notes beautifully. A crisp green salad with a tangy vinaigrette cuts through the rich meat, while creamy polenta or mashed potatoes provide a velvety base to soak up the luscious gravy.
Creative Ways to Present
Present your porchetta as a centerpiece on a wooden carving board, ribbons of crackled skin glistening under soft lighting. You can also serve it sliced thinly in rustic sandwiches with arugula and mustard mayo for a fabulous casual lunch. Another fun idea is to dice leftovers and toss them into a vibrant pasta or grain bowl with roasted veggies and a drizzle of your pan gravy for an easy next-day meal.
Make Ahead and Storage
Storing Leftovers
Wrap any uneaten porchetta tightly in cling film or store in an airtight container and refrigerate for up to three days. Keep the crispy skin separate if you want to retain its crunch for as long as possible.
Freezing
Porchetta freezes well—slice, portion, and pack it with some of the pan gravy in freezer-safe containers. It’s best eaten within two months for optimal flavor and texture.
Reheating
Reheat gently in a low oven (about 150°C/300°F), uncovered, to prevent sogginess and help restore some crispness to the skin. For extra crunch, finish under the grill for a few minutes while watching carefully to avoid burning.
FAQs
Can I use pork shoulder instead of pork belly for this Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe?
While pork belly is traditional and prized for its balance of fat and meat, pork shoulder can work as a substitute. The skin may not crisp up quite as much, but slow roasting will still create tender, flavorful results. Just adjust cooking times as needed because shoulder tends to be thicker.
Is it necessary to dry the skin uncovered in the fridge?
Yes! Drying the skin helps pull moisture out so when roasting, you get that signature crackling. If the skin is damp or oily, it will steam instead and stay rubbery rather than crisp.
How do I avoid the skin cracking before cooking?
Keep the skin dry, avoid scoring it before cooking, and use salt to help draw out moisture. The scoring should be done only on the meat side. The skin should remain uncut for the best crackle.
Can I prepare the porchetta rub in advance?
Absolutely! You can toast and grind the spices in advance and prepare the rub a day before applying it to the pork. This saves time on the day of cooking and lets flavors mellow beautifully.
What if the skin isn’t crispy enough after roasting?
If the crackle is soft, try increasing the oven temperature slightly for the last 10 minutes or placing the porchetta under a hot grill briefly. Just watch it closely so it doesn’t burn—patience and dry skin are key!
Final Thoughts
If you’re searching for a show-stopping roast that combines unbeatable textures and bold flavors, you need to try this Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe. It’s a labor of love with simple ingredients but incredible results. Whether it’s a festive meal or a special weekend feast, porchetta promises juicy meat, fragrant herbs, and that addictive crispy skin that everyone will rave about. Roll up your sleeves, invite some friends, and get ready to savor every bite of a truly unforgettable pork experience.
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Porchetta with Crispy Skin and Aromatic Fennel Rub Recipe
- Prep Time: 1 hour (including toasting, trimming, scoring and rubbing) plus 1-2 days marinating in fridge
- Cook Time: 4 hours (3.5 hours slow roast + 30-40 minutes high temp crackling)
- Total Time: Approx. 53 hours 30 minutes (including marinating and resting time)
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
Porchetta is a classic Italian roasted pork belly dish known for its juicy, flavorful meat wrapped in crispy, crackling skin. This recipe involves marinating the pork belly for up to two days with a fragrant rub made from toasted fennel seeds, black peppercorns, rosemary, garlic, and chili flakes, then slow roasting it at a low temperature before finishing with a high-heat blast to achieve the perfect crackling. The dish is served with a rich gravy made from the roasting drippings, offering a savory and comforting meal ideal for special occasions or family gatherings.
Ingredients
Porchetta
- 2.5 kg (5 lb) pork belly with skin on (NOT SCORED)
- 2 tbsp fennel seeds
- 2 tsp black peppercorns
- 2 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)
- 3 tbsp finely chopped rosemary leaves (about 1/4 cup fresh leaves or equivalent dried)
- 2 tsp red chilli flakes (red pepper flakes)
- 6 large garlic cloves, finely grated
- 2 1/2 tsp cooking salt / kosher salt (for rub, halve for table salt, +50% for salt flakes)
- 2 tbsp olive oil, divided
- 3 tbsp pork belly fat (reserved from roasting)
Gravy
- 1/4 cup plain flour / all-purpose flour
- 2 cups water
- 1/4 tsp freshly ground black pepper
- Salt, if needed
Instructions
- Toast Spices: Preheat a small pan over medium heat without oil. Toast the fennel seeds and black peppercorns, tossing regularly for 1.5 to 2 minutes until the fennel seeds are lightly browned.
- Prepare Porchetta Rub: Crush the toasted fennel seeds and peppercorns into a coarse powder using a mortar and pestle or spice grinder. Combine with rosemary, red chili flakes, grated garlic, salt, and mix with a spoon to form a thick wet paste.
- Trim Excess Meat: Pat pork belly skin dry. Trim about 3cm (2.2 inches) of meat from one long edge, leaving the skin intact, to enable neat rolling. Reserve trimmed meat for rolling inside the pork belly.
- Score Meat: Score the flesh side into 3cm (1.2 inch) diamond patterns about 1 cm (0.4 inch) deep without cutting through the meat.
- Apply Rub: Spread the porchetta rub thoroughly into the scored flesh, including the reserved trimmed meat.
- Roll and Tie: Place the trimmed piece of pork in the center, roll the pork belly firmly, then tie tightly with kitchen string at 2.5cm (1 inch) intervals along the 26cm (10.5 inch) log.
- Dry in Fridge: Place the tied pork belly on a rack over a tray and refrigerate uncovered for 24 to 48 hours to let the rub penetrate the meat and the skin dry out for better crackling.
- Preheat Oven and Prepare Skin: Preheat oven to 130°C (265°F). Remove the pork from fridge. On a clean tray, rub the pork skin with 1 tablespoon of olive oil, then sprinkle evenly with salt, rubbing it into the skin and ties. Roll the pork gently over the salt that falls around it.
- Slow Roast: Place the pork on a rack over a clean tray and roast at 130°C (265°F) for 3.5 hours. The meat should be tender but still holding shape, and the skin should remain soft at this stage.
- Increase Oven Temperature and Oil Skin: Remove the pork, increase oven heat to 240°C (465°F). Transfer the pork with rack to a clean tray, drizzle the remaining 1 tablespoon olive oil onto the skin but do not rub.
- Crackle Skin: Return pork to oven and roast for 30 to 40 minutes, turning the tray halfway through, until the skin is evenly crispy, puffy, and golden all around.
- Rest and Carve: Remove from oven and rest for 30 minutes to 1 hour. Keep warm if needed in a low oven at 50°C (125°F). Cut the string and slice porchetta with a serrated knife. Serve with gravy.
- Make Gravy: Pour fat from the slow roasting tray into a jug without scraping. Pour 1/2 cup water onto the tray on medium heat to loosen browned bits. In a saucepan, heat 3 tablespoons of reserved pork fat, add flour and stir for 1 minute. Whisk in water from tray and remaining water, add pepper and simmer until thickened (about 2 minutes). Season with salt if needed and serve alongside the porchetta.
Notes
- Do not score the pork belly skin before roasting to maintain the crackling quality.
- Drying the skin uncovered in the fridge is essential for crisp crackling.
- If using dried rosemary, reduce quantity to 1 tablespoon.
- Trimming the meat properly helps the pork belly roll into a neat log and ensures even cooking.
- The slow roast followed by high heat crackling is key to getting tender meat and crispy skin.
- Resting the meat after cooking allows juices to redistribute, keeping the porchetta moist.
- Use a serrated knife to slice the porchetta cleanly without compressing the meat.
- Adjust salt quantity based on the type of salt used: halve for table salt, add 50% for flaky salt.
