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Crispy Roasted Porchetta

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  • Level: Intermediate
  • Total: 1 day 3 hr (includes dry-brining time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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One 5- to 6-pound piece skin-on pork belly

1 tablespoon fennel seeds 

1 tablespoon black peppercorns 

2 teaspoons crushed red pepper flakes 

1 tablespoon chopped fresh sage 

2 teaspoons chopped fresh rosemary 

2 teaspoons chopped fresh thyme 

1 teaspoon finely grated lemon zest 

1 teaspoon finely grated orange zest 

3 cloves garlic, finely grated 

Kosher salt 

1 teaspoon baking powder 


  1. Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
  2. Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
  3. Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
  4. Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.