There’s nothing quite like the savory aroma of porchetta roasting in the oven.

With crispy skin, tender pork, and fragrant herbs, this dish makes a show-stopping centerpiece for any meal.

Why You’ll Love This Recipe

The combination of garlic, rosemary, sage, and thyme creates deep, rustic flavor.

The skin crisps beautifully while the inside stays juicy and tender.

It’s impressive yet surprisingly simple to prepare at home.

This roast is perfect for holidays, gatherings, or a hearty weekend dinner.

What You’ll Need (Ingredient Highlights)

Pork belly with skin provides rich flavor and that irresistible crackling.

Fresh garlic and lemon zest bring brightness and aromatics.

Rosemary, sage, and thyme add earthy, savory notes.

Red pepper flakes give a subtle heat without overpowering.

Salt and pepper balance and enhance every bite.

Pro Tips Before You Start

Dry the pork belly well so the skin crisps properly.

Score the meat side to help the herb rub penetrate.

Use butcher’s twine to secure the roll tightly for even cooking.

Allow the roast to rest before slicing so juices redistribute.

A serrated knife makes carving easier and keeps slices neat.

How to Make Porchetta (Roast Pork Belly)

Step 1 – Prep the pork belly

Pat pork belly dry. Poke skin all over with a paring knife, being careful not to cut the meat.

Sprinkle with 1 teaspoon salt and let sit 10–15 minutes while oven preheats to 325°F.

Step 2 – Make the herb rub

In a food processor, pulse garlic, rosemary, sage, thyme, and lemon zest until finely chopped.

Transfer to a bowl and stir in red pepper flakes, remaining salt, and black pepper.

Step 3 – Season the meat

Pat the pork belly dry again.

Flip skin-side down and score meat in a crosshatch pattern.

Rub herb mixture evenly into the cuts.

Step 4 – Roll and tie

Roll into a tight log, skin-side out.

Secure with butcher’s twine every 1–1½ inches.

Place seam-side down on a wire rack set over a baking sheet.

Step 5 – Roast

Bake uncovered for 2½–3 hours, until internal temperature reaches 170°F.

Step 6 – Crisp the skin

Raise oven temperature to 450°F.

Roast 15–20 minutes until skin is golden and crispy.

Step 7 – Rest and serve

Let rest 10–15 minutes.

Remove twine and slice into ½–1 inch pieces. Serve warm.

What to Serve Them With

Pair with roasted potatoes or garlic mashed potatoes.

Serve alongside sautéed greens or a fresh salad for balance.

Crusty bread makes a great companion to soak up juices.

It’s also delicious in sandwiches with arugula and mustard.

Variations / Substitutions

Add fennel seeds to the herb rub for a traditional Italian twist.

Try orange zest instead of lemon for a sweeter citrus note.

Use different fresh herbs like marjoram or oregano.

If pork belly isn’t available, use pork shoulder (skin-on if possible).

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat slices in a hot oven until warmed and skin re-crisps.

Freeze portions for up to 2 months. Thaw in the fridge before reheating.

Leftovers make amazing sandwiches or pasta add-ins.

FAQs

Can I make this ahead of time?
Yes, you can season, roll, and tie the pork belly the day before.

Keep it refrigerated until ready to roast.

What if I don’t have butcher’s twine?
You can use skewers or kitchen-safe silicone bands, but twine works best for holding the shape.

How do I know when it’s done?
Use a meat thermometer—the internal temp should reach 170°F before crisping.

Do I have to use fresh herbs?
Fresh herbs are best, but dried can be substituted at one-third the amount.

How do I get the skin really crispy?
Dry the skin well, salt it before roasting, and finish at high heat.

Can I make this in advance and reheat?
Yes, roast fully, then reheat at 350°F until warmed through and the skin crisps again.

Final Thoughts

Porchetta is a dish that delivers big flavor with simple ingredients.

Crispy, aromatic, and deeply savory, it’s guaranteed to impress your guests and make any meal feel special.