Porchetta Recipe

Porchetta Recipe

Porchetta is a glorious roasted pork dish, originating in central Italy. Perfect to impress dinner guests, homey enough for a cozy family dinner, and fantastic as leftovers!  

Doing it right takes time, but it is worth it. But don't worry, we have tips for getting that wonderful porchetta flavour quickly too.    


  • 4-5T Porchetta Spice Blend
  • 1kg boneless Pork Butt Roast, butterflied
  • 1 Pork Belly large enough to wrap the roast
  • 2T Olive Oil
  • 1t Lemon Juice


  • Combine Porchetta Spice, lemon juice &  olive oil.
  • Rub spice mixture all over your butterflied roast and on the inside of your pork belly. 
  • Score your pork belly skin all over, checkerboard pattern scoring is traditional. 
  • Season the skin of the pork belly with salt and pepper.  
  • Roll up your roast tightly like a cinnamon roll and wrap it with the pork belly, skin-side out.
  • Tie up the roast with butcher’s twine with the seam-side down, to keep the roast intact. Ties every 1" or so works best
  • OPTIONAL - refrigerate uncovered overnight to dry the skin and get a fantastic crackling skin.
  • Preheat oven to 450˚F
  • Roast in preheated oven for 35 minutes
  • Drop oven temperature to 350˚F and continue roasting for 2-3 hours, until you get an internal temperature of 180˚F. 
  • Remove
  • If skin is not perfect crackling already, increase the oven temperature to the maximum (~500F).
  • Watching carefully, return the porchetta to the oven for 5-15 minutes or until the crackling starts to bubble up all over, 
  • Rest for 15 minutes. Cut into thin slices and serve.

Serve with 

 Roasted potatoes, rapine, garlic mushrooms, apple fennel slaw, peperonata, or salsa verde.  

    Try Something New

    • Porchetta Spice Pork Chops - just sprinkle the spice on and pan fry in olive oil
    • Porchetta meatballs - mix with ground pork and make meatballs. 
    • Roasted Fish - sprinkle on fish filets or inside a whole fish.
    • Roasted Cauliflower is great with the porchetta spice flavours too. Just mix with olive oil and lemon juice and coat your cauliflower steaks for the grill or oven. 
    • For people who love fennel, it's great sprinkled on your morning eggs too. 
    • It's also great on chicken, fish, firm tofu and plant-based meat alternatives.  
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