Porchetta is a savory, aromatic Italian dish that captures the essence of rustic comfort and culinary tradition. Often enjoyed during festive gatherings and celebrations, this roasted pork delicacy is renowned for its tender, juicy meat and a crispy, golden crust. The slow-roasting process, typically over wood or in a well-preheated oven, infuses the pork with deep, smoky flavors that complement its succulent texture. Served in thick slices, porchetta is a crowd-pleaser, often paired with crusty bread or enjoyed as a star ingredient in sandwiches. Its rich history traces back to the heart of Italy, where each region adds its own subtle twist, yet it remains universally beloved as a symbol of celebration and indulgence.
Porchetta
Porchetta is a traditional Italian dish consisting of slow-roasted, seasoned pork, typically enjoyed during festive occasions and family gatherings. Known for its rich, juicy meat and crisp, flavorful skin, porchetta has roots in central Italy but is loved across the country and beyond.
Ingredients
- 1 (2 1/2 pound) boneless pork shoulder blade roast
- olive oil
- 1 tablespoon kosher salt, divided
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary
- 1 orange, zested
- 6 cloves garlic, minced
- 2 teaspoons fennel seeds, lightly crushed
- olive oil
- ½ anchovy fillet
- 1 teaspoon red pepper flakes, or to taste
- ¼ cup white wine vinegar
- ¼ cup chopped Italian parsley
Instructions
- Place the pork roast on a cutting surface and, using a sharp knife, make a lengthwise incision about an inch from the edge, slicing down without cutting all the way through. Gently open the roast along the cut, then continue slicing it open horizontally to create a flat, unrolled piece. If desired, you can ask your butcher to butterfly the roast for you. Once unrolled, make small cuts in any thick or connective tissue to ensure the roast is as even in thickness as possible.
- Drizzle 2 teaspoons of olive oil over the cut surface of the pork and rub it in. Season generously with 2 teaspoons of kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds, pressing the seasonings into the meat. Roll the pork back into its original shape and secure it with kitchen twine, tying it in several spots to hold everything together.
- Place the seasoned pork roast on a rack set over a plate, then sprinkle with the remaining 1 teaspoon of salt. Leave the roast uncovered in the refrigerator overnight to allow it to dry-age, enhancing its flavor and texture.
- Preheat your oven to 450°F (230°C). Lightly grease a baking dish and transfer the roast into it. Drizzle 2 teaspoons of olive oil over the meat and rub it in to coat evenly.
- Place the roast in the preheated oven and bake for 15 minutes until the exterior is nicely seared. Lower the oven temperature to 250°F (120°C) and continue roasting until an instant-read thermometer inserted into the center reads 145°F (65°C), about 1 more hour. Cover the roast loosely with foil and let it rest for 10 minutes before slicing thinly to serve.
- In a small bowl, mash an anchovy fillet and mix in red pepper flakes, white wine vinegar, and chopped Italian parsley. Stir well to combine, then drizzle the mixture over the pork before serving.
