By The Culinary Chase | April 30, 2019
Porchetta (por-ketta) is an Italian meat dish made from pork belly, wrapped around a pork loin, and roasted for several hours. This is my first time making this and decided to leave the pork loin out for two reasons; it was my first time and I purchased a small piece of pork belly (750g). I’ve eaten porchetta before and absolutely love the tender, juicy meat. And who wouldn’t? Pork belly is where bacon comes from. It’s lovely as a roast or sliced up in a sandwich. Either way will have your taste buds asking for more! I’m not usually an intimidated cook, but there’s a lot at stake when you know how it’s supposed to taste and that adds a bit of pressure when you decide to make it at home. I am happy to report that making your own porchetta isn’t that difficult. Phew!
In Rome, where porchetta originated, street vendors selling this scrumptious meat is a common sight whereas other areas of Italy reserve this dish for special occasions. Street vendors slice up the hot meat and make a sandwich from it (panino con porchetta) usually slathered with salsa verde. It’s one of the best meat sandwiches I have ever tasted! If there’s an Italian butcher in your neighborhood, ask where to enjoy one of these sandwiches. If you’re visiting or live in NYC, Eataly in the Flatiron district used to offer this on a weekly basis – lucky people!
pork belly
3 to 4 cloves garlic
zest of one lemon
1 tablespoon fennel seeds
3 or 4 anchovy fillets packed in oil
1 teaspoon chili pepper flakes
olive oil
4 carrots (use as a base for meat)
In a pestle and mortar, crush fennel seeds with one teaspoon sea salt. Add garlic and anchovies. Crush until a paste is formed. Pat dry pork and lay flat. Smear the paste all over the meat and add lemon zest. Add a splash of olive oil and tightly roll up. Use kitchen twine and tie up the meat. Transfer meat to a plate and place in the fridge for at least 3 hours – do not cover the meat. This helps to dry the skin which produces a crispier result. When ready to roast, remove from fridge at least 1 hour to allow pork to come to room temperature.
Preheat oven to 475f (250c). Drizzle a small amount of olive oil over meat and season with sea salt and freshly ground black pepper. Place carrots on the bottom of a roasting tin and add meat on top. The carrots become caramelized and rich in taste. You can also use fresh fennel to place the meat on or a wire rack but the veggies are so delicious roasted this way. Roast 25 minutes then reduce heat to 350f (180c) and roast for another 40 minutes or until meat thermometer reaches 145f (63c). Remove from oven, tent with foil and let rest for at least 30 minutes.
The Culinary Chase’s Note: For crispier skin, leave in refrigerator overnight. Add 1 tablespoon of crushed fennel seeds to the skin just before placing in the oven for added taste bud jubilation. Enjoy!
porchetta - Italian Street Food
Author: The Culinary Chase
Cuisine: Italian
Ingredients
- pork belly
- 3 to 4 cloves garlic
- zest of one lemon
- 1 tablespoon fennel seeds
- 3 or 4 anchovy fillets packed in oil
- 1 teaspoon chili pepper flakes
- olive oil
- 4 carrots (use as a base for meat)
Instructions
- In a pestle and mortar, crush fennel seeds with one teaspoon sea salt. Add garlic and anchovies. Crush until a paste is formed. Pat dry pork and lay flat. Smear the paste all over the meat and add lemon zest. Add a splash of olive oil and tightly roll up. Use kitchen twine and tie up the meat.
- Transfer meat to a plate and place in the fridge for at least 3 hours – do not cover the meat. This helps to dry the skin which produces a crispier result. When ready to roast, remove from fridge at least 1 hour to allow pork to come to room temperature.
- Preheat oven to 475f (250c). Drizzle a small amount of olive oil over meat and season with sea salt and freshly ground black pepper. Place carrots on the bottom of a roasting tin and add meat on top. The carrots become caramelized and rich in taste. You can also use fresh fennel to place the meat on or a wire rack but the veggies are so delicious roasted this way. Roast 25 minutes then reduce heat to 350f (180c) and roast for another 40 minutes or until meat thermometer reaches 145f (63c). Remove from oven, tent with foil and let rest for at least 30 minutes.
- The Culinary Chase’s Note: For crispier skin, leave in refrigerator overnight. Add 1 tablespoon of crushed fennel seeds to the skin just before placing in the oven for added taste bud jubilation. Enjoy!
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FAQs
One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.
What cut of meat is porchetta made from? ›
Though you can make porchetta from a single cut of boned pork belly or shoulder, a combination of fatty belly and lean, tender loin – with the skin left on the belly for maximum crisp – offers the best of both worlds. You'll probably need to go to a butcher to make sure you get pieces of the right shape.
What is the best way to eat porchetta? ›
You want to slice the porchetta super thin. Think of it as shaving the pieces from the porchetta roast. Then you need a crusty delicious baguette. Top it with a garlic herb mayo, which I make at home and is as easy as it sounds: mayo, garlic cloves, fresh herbs from the garden.
Is pancetta and porchetta the same thing? ›
Both names sound similar, but pancetta (another Italian delight) derives from cured pork belly, whereas porchetta comes from pork roast!
What is traditionally served with porchetta? ›
Pairing Perfection: 11 BEST Side Dishes for Porchetta
- Produce.
- • 1 Buttered asparagus.
- • 1 Carrot slaw with cilantro and mint.
- • 1 Cherry tomato salad with fresh basil.
- • 1 Corn, on the Cob.
- • 1 Mashed potatoes with chives, Creamy.
- • 1 Parmesan and garlic green beans.
- • 1 Polenta with mushrooms, Creamy.
Porchetta: Porchetta is traditionally made from a whole pig, usually deboned, with the skin still attached. The belly and loin are seasoned, rolled, and roasted. * Pulled Pork: Pulled pork is typically made from pork shoulder or pork butt, which is a more fatty and tougher cut compared to the loin used in porchetta.
Can you eat raw porchetta? ›
Eating raw or undercooked pork is not a good idea. The meat can harbor parasites, like roundworms or tapeworms. These can cause foodborne illnesses like trichinosis or taeniasis.
Why is my porchetta not crispy? ›
The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.
Why is my Porketta tough? ›
And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.
How do you know when porchetta is done? ›
Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.
If you can manage to save some of the gourmet Porchetta Roast, you can make incredible sandwiches with the tender meat. Buy Porchetta online from Mackenzie Limited for a delectable dinner, or send the pork porchetta as a gift to friends or family. One 4.5 to 5 lb. Italian pork roast serves eight to 10 people.
Why is guanciale banned? ›
Guanciale has a particular affinity with fish, various legumes, and dark green vegetables. The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013, concerned that they might carry swine vesicular disease.
What is a good substitute for porchetta? ›
Porchetta Substitutes:
A full pork loin butterflied and rolled with the same porchetta seasonings is excellent as well and definitely easier to make.
What do Italians use instead of pancetta? ›
What can I use instead of pancetta? Bacon is the best substitute for adding flavour to soups, stews, pasta and salads. For charcuterie or wrapping meats or poultry, prosciutto is your next best option.
How do Italians eat pork? ›
10 Classic Italian Pork Dishes
- Tuscan Pork Loin Cooked in Milk.
- Neapolitan Pork Rotolini.
- Cassoeula.
- Roast Suckling Pig.
- Salumi.
- Tuscan Salami.
- Tuscan Finocchiona Salami.
- Tuscan Pork Stew.
In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).
Do Italians eat pork belly? ›
Porchetta, the real deal, served off the back of trucks and at food festivals, is one of the great food delights of Italy.
Do you cook porchetta fat side up or down? ›
Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.
Porchetta (por-ketta) is an Italian meat dish made from pork belly, wrapped around a pork loin, and roasted for several hours. This is my first time making this and decided to leave the pork loin out for two reasons; it was my first time and I purchased a small piece of pork belly (750g). I’ve eaten porchetta before and absolutely love the tender, juicy meat. And who wouldn’t? Pork belly is where bacon comes from. It’s lovely as a roast or sliced up in a sandwich. Either way will have your taste buds asking for more! I’m not usually an intimidated cook, but there’s a lot at stake when you know how it’s supposed to taste and that adds a bit of pressure when you decide to make it at home. I am happy to report that making your own porchetta isn’t that difficult. Phew!
In a pestle and mortar, crush fennel seeds with one teaspoon sea salt. Add garlic and anchovies. Crush until a paste is formed. Pat dry pork and lay flat. Smear the paste all over the meat and add lemon zest. 
Add a splash of olive oil and tightly roll up. Use kitchen twine and tie up the meat. 
Transfer meat to a plate and place in the fridge for at least 3 hours – do not cover the meat. This helps to dry the skin which produces a crispier result. When ready to roast, remove from fridge at least 1 hour to allow pork to come to room temperature.
Preheat oven to 475f (250c). Drizzle a small amount of olive oil over meat and season with sea salt and freshly ground black pepper. Place carrots on the bottom of a roasting tin and add meat on top. The carrots become caramelized and rich in taste. You can also use fresh fennel to place the meat on or a wire rack but the veggies are so delicious roasted this way. Roast 25 minutes then reduce heat to 350f (180c) and roast for another 40 minutes or until meat thermometer reaches 145f (63c). Remove from oven, tent with foil and let rest for at least 30 minutes.
The Culinary Chase’s Note: For crispier skin, leave in refrigerator overnight. Add 1 tablespoon of crushed fennel seeds to the skin just before placing in the oven for added taste bud jubilation. Enjoy!