Porchetta
Porchetta
By Master Chef Gianluca Deiana Abis
Porchetta is one of Italy’s most iconic dishes, celebrated for its crispy, crackling skin and tender, herb-infused interior. This traditional roast pork has its origins in Central Italy, particularly Lazio and Umbria, where it was often prepared for festivals, feasts, and special occasions. Over time, Porchetta became a beloved street food, served in sandwiches or as a centerpiece at gatherings.
Master Chef Gianluca Deiana Abis brings his passion for Italian culinary traditions to this classic recipe, preserving its authenticity while adding subtle refinements.
History of Porchetta
Porchetta dates back to ancient Roman times, when pork was a staple of the diet. The dish was traditionally prepared by deboning a whole pig, stuffing it with herbs, and roasting it over an open fire. It was a symbol of abundance and celebration. Today, Porchetta is protected by the Italian government as a "Traditional Agrifood Product" (PAT), particularly in Ariccia, a town near Rome, which is renowned for its Porchetta di Ariccia.
The hallmark of a great Porchetta is the perfect balance between the crispy skin, tender meat, and aromatic stuffing.
Porchetta Recipe
Serves: 8–10Prep Time: 30 minutesCook Time: 3–4 hours
Ingredients
4–5 kg (8–10 lbs) pork belly, with skin, butterflied
1.5 kg (3 lbs) pork loin, trimmed
6 garlic cloves, minced
2 tablespoons fennel seeds, toasted and crushed
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons fresh thyme, finely chopped
2 teaspoons crushed red pepper flakes (optional)
Zest of 2 lemons
2 tablespoons salt
1 tablespoon black pepper, freshly ground
3 tablespoons extra virgin olive oil
Butcher’s twine, for tying
Instructions
Step 1: Prepare the Pork Belly
Lay the pork belly skin-side down on a clean surface.
Score the meat lightly in a crisscross pattern to help the seasoning penetrate.
Step 2: Season the Meat
In a bowl, combine minced garlic, fennel seeds, rosemary, sage, thyme, red pepper flakes, lemon zest, salt, and black pepper.
Rub this mixture evenly over the pork belly and pork loin.
Step 3: Assemble the Porchetta
Place the seasoned pork loin in the center of the pork belly.
Roll the pork belly tightly around the loin, ensuring the skin is on the outside.
Secure the roll tightly with butcher’s twine at 2-inch intervals.
Step 4: Rest and Dry the Skin
Place the Porchetta uncovered in the refrigerator for at least 12 hours (or overnight). This helps the skin dry out, ensuring it crisps up during roasting.
Step 5: Roast the Porchetta
Preheat the oven to 160°C (320°F).
Place the Porchetta on a roasting rack set over a baking tray.
Roast for 2.5–3 hours, or until the internal temperature of the meat reaches 70°C (160°F).
Step 6: Crisp the Skin
Increase the oven temperature to 220°C (425°F) for the final 20–30 minutes to crisp the skin. Keep an eye on it to avoid burning.
Remove the Porchetta from the oven and let it rest for 20–30 minutes before slicing.
Serving Suggestions
Traditional: Serve thin slices of Porchetta with roasted potatoes and seasonal vegetables.
Street Food Style: Slice it thinly and stuff it into crusty bread rolls for a classic Italian sandwich.
Modern Twist: Pair with a light arugula and fennel salad to balance the richness.
Chef’s Tip by Gianluca Deiana Abis
To ensure ultra-crispy skin, pour boiling water over the pork belly skin before seasoning and let it air-dry in the refrigerator overnight. This creates a crackling crust that is irresistible!
A Timeless Celebration Dish
Porchetta is a testament to Italian culinary artistry, combining simple ingredients with expert techniques to create something extraordinary. Whether enjoyed as a festive centerpiece or in a rustic sandwich, this dish embodies the warmth and richness of Italian cuisine.
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