This is Italian comfort food at its finest - a show-stopping roast where tender pork loin gets wrapped in crispy, herb-crusted pork belly. The aromatic blend of rosemary, garlic, and fennel transforms humble pork into something truly magnificent, served alongside creamy mashed potatoes that soak up every drop of those incredible pan juices.
Make it at Home
Restaurant-Style Italian Porchetta with Herb-Crusted Pork Belly
Bring the romance of Italian countryside cooking to your home kitchen with this impressive porchetta. While it takes time, the hands-on work is minimal, and the results are absolutely spectacular - crispy, crackling skin hiding incredibly tender, herb-infused meat.
Ingredients
2 lbs pork belly, skin on
1.5 lbs pork loin
4 cloves garlic, minced
3 tbsp fresh rosemary, chopped
2 tbsp fennel seeds, crushed
1 large lemon, zested
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
2 lbs Yukon Gold potatoes
4 tbsp butter
1/2 cup heavy cream
Instructions
1
Score the pork belly skin in a crosshatch pattern, cutting about 1/4 inch deep. Butterfly the pork belly by cutting horizontally through the meat, leaving skin attached.
2
Mix garlic, rosemary, fennel seeds, lemon zest, salt, pepper, and olive oil to create herb paste. Rub half the paste all over the pork loin.
3
Lay pork belly flat, skin-side down. Spread remaining herb paste over the meat. Place seasoned pork loin on top and tightly roll the belly around it, securing with kitchen twine every 2 inches.
4
Refrigerate wrapped porchetta for at least 4 hours or overnight to let flavors meld.
5
Preheat oven to 450°F. Place porchetta seam-side down on a rimmed baking sheet. Roast for 30 minutes until skin begins to crisp.
6
Reduce temperature to 325°F and continue roasting for 45-60 minutes until internal temperature reaches 145°F.
7
Meanwhile, boil peeled and cubed potatoes until fork-tender, about 15 minutes. Drain well and mash with butter, cream, salt, and pepper until smooth.
8
Let porchetta rest 10 minutes before slicing. Remove twine and cut into thick rounds. Serve over mashed potatoes with pan drippings.
