Rolled Porchetta Roast-The Little Shop of Olive Oils

Rolled Porchetta Roast


For the Porchetta:

  • 4-5 pounds boneless pork belly with skin (ask your butcher to score the skin)
  • 2-3 pounds boneless pork loin
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fennel seeds, toasted and crushed
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 2-3 tablespoons Premium Extra Virgin Olive Oil 

For the Rub:

  • 2 tablespoons fennel seeds, toasted and crushed
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon kosher salt
  • 1 tablespoon Premium Extra Virgin Olive Oil 


  • Lay the pork belly flat, skin side down. If it's not already scored, ask your butcher to score the skin.
  • In a bowl, combine the minced garlic, rosemary, sage, thyme, toasted and crushed fennel seeds, lemon zest, salt, and freshly ground black pepper.
  • Rub the herb mixture evenly over the interior of the pork belly.
  • Place the boneless pork loin in the center of the pork belly.
  • Roll the pork belly around the loin tightly, securing it with kitchen twine at regular intervals. Make sure the skin side is on the outside.
  • Score the skin of the porchetta with a sharp knife. Make the cuts about 1/4-inch apart.
  • Rub the scored skin with EVOO and season it generously with salt.
  • In a small bowl, combine the crushed fennel seeds, crushed black peppercorns, kosher salt, and EVOO to make the rub.
  • Rub the mixture all over the exterior of the porchetta, including the scored skin.
  • Place the porchetta on a baking sheet and refrigerate, uncovered, overnight. This allows the skin to dry out, which will result in crispy crackling when roasted.
  • Preheat your oven to 350°F (175°C).
  • Place the porchetta on a wire rack set in a roasting pan, with the skin side up.
  • Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C) and the skin is golden and crispy.
  • Remove the porchetta from the oven and let it rest for about 20-30 minutes before slicing.
  • Slice the porchetta into rounds and serve.
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