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How to Make Chef John's Porchetta - A Step-by-Step Guide

If you’re looking for an impressive and delicious pork dish to serve at your next dinner party or holiday gathering, Chef John’s porchetta is the perfect choice. This iconic Italian roast is made with a boneless pork belly and loin, flavored with a variety of herbs and spices, then slow roasted until tender and juicy. The end result is a succulent and flavorful dish that will have your guests coming back for seconds.

Chef John’s porchetta recipe is a labor of love, but the effort is w...

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Ingredients

  • 1 (2 1/2 pound) boneless pork shoulder blade roast
  • olive oil
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 orange, zested
  • 6 cloves garlic, minced
  • 2 teaspoons fennel seeds, lightly crushed
  • olive oil
  • ½ anchovy fillet
  • 1 teaspoon red pepper flakes, or to taste
  • ¼ cup white wine vinegar
  • ¼ cup chopped Italian parsley

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 9 hrs 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  • Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  • Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
  • Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  • Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  • Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

    • Nutrition

    266 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 71mg
    • Sodium: 1032mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 20g
    • Vitamin C: 7mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 346mg

    Categories

    Pork recipes
    Herb and spices recipes
    Italian recipes
    Roasting recipes
    Meat recipes