Porchetta: Crispy Italian Slow-Roasted Pork Shoulder

A classic Italian roast pork with crisp crackling and herb-packed meat. Combining a boneless pork loin wrapped in pork belly produces the balance of lean meat, fat and skin that makes porchetta so satisfying.

Ingredients

• 2.5 – 3 lbs (1134 – 1361 g) fresh pork belly
• 2.5 – 3 lbs (1134 – 1361 g) boneless pork loin
• Kosher salt
• 2 tbsp fennel seeds
• 2 tbsp olive oil
• 0.5 bulb fresh fennel, chopped
• 3 cloves garlic, chopped
• 1 tbsp (15 ml) fresh rosemary, chopped
• 1/4 cup (60 ml) fennel fronds, chopped

Instructions

1. Place the pork belly skin-side up. Using a sharp knife, score the skin in a diamond pattern, cutting only through the skin.
2. Flip the belly and score the flesh in the same diamond pattern.
3. Salt both sides of the belly and the loin and set aside.
4. Toast fennel seeds in a dry sauté pan until aromatic and lightly browned.
5. Add olive oil, chopped fennel bulb, garlic and rosemary; sauté until the fennel softens, about 4 minutes.
6. Stir in the chopped fennel fronds and remove the pan from the heat.
7. Spread the seasoning mixture over the loin and the flesh side of the pork belly.
8. Roll the belly around the loin, trimming so the ends are even.
9. Tie the roast with kitchen twine at 1/2″ intervals to hold its shape.
10. Place the roast on a wire rack set in a sheet pan.
11. Optional: Refrigerate uncovered for 1–2 days to let the seasoning penetrate and the skin dry for better crackling.
12. Bring the roast to room temperature for about 2 hours before cooking.
13. Preheat the oven to 500°F (260°C).
14. Roast at 500°F for 45 minutes to begin crisping the skin.
15. Reduce the oven to 300°F (149°C) and continue roasting until the internal temperature reaches 140°F (60°C), about 1½ to 2 hours more.
16. If the skin needs extra browning, finish briefly under the broiler, watching closely to avoid burning.

• For the best crackling, make sure the skin is completely dry before roasting. Pat it dry after refrigeration.
• Swap some rosemary for fresh sage or thyme if you prefer a different herb note alongside the fennel.
• To reheat leftovers, slice thinly and pan-fry until warmed through for crisp edges. Avoid the microwave for best texture.