Italian · Dinner

Porchetta with fennel and herbs

Name: Porchetta with fennel and herbs
Prep time: 50 min
Cook time: 3 h
Total time: 28 h 50 min
Yield: 14 servings
Cuisine: Italian
Ingredients: 1 skin-on boneless pork belly, 5 to 6 pounds, in one even rectangle; 1 boneless center-cut pork loin, 2 to 3 pounds, trimmed to the belly length; 3 tablespoons fennel seeds; 1 tablespoon black peppercorns; 1 teaspoon crushed red pepper flakes; 1/4 cup finely chopped fresh rosemary; 1/4 cup finely chopped fresh sage; 6 garlic cloves, finely grated; Finely grated zest of 1 orange; 2 tablespoons kosher salt; 1 tablespoon extra-virgin olive oil

A celebration roast of herb- and fennel-rubbed pork loin wrapped in skin-on belly, slow-roasted juicy and finished with blistered crackling.

About 28 hr 50 minTotal

About 3 hr 50 minActive

$$$Cost

AdvancedDifficulty

Makes 14 servings

Equipment

Use another sturdy metal roaster; transfer the drippings if it is not stovetop-safe.
Best versatile roasting pan
Cuisinart MultiClad Pro 16-Inch Roasting Pan with Rack · MCPS117-16BRP1
View at Amazon
Another workable path: Use another sturdy metal roaster; transfer the drippings if it is not stovetop-safe.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched whole-chicken capacity, removable rack, tri-ply construction, stovetop suitability for pan gravy, current model MCPS117-16BRP1, manufacturer UPC, ownership burden, and exact Amazon identity. Kwilt has not roasted with this pan.
Cuisinart MultiClad Pro 16-Inch Roasting Pan with Rack · MCPS117-16BRP1: The broad stainless cooking surface can move safely from oven to stovetop for the Recipe's pan gravy, while the removable rack and generous capacity also make it useful for larger poultry and roasts. Trade-off: It is expensive, weighs about ten pounds before food, and its wide handles require more oven and cabinet clearance than a basic metal roasting pan.
Another workable path: Use another sturdy, flame-safe metal roasting pan that fits the chicken without crowding; transfer the drippings to a saucepan if the pan is not safe over a burner.
Sources
Cuisinart MCPS117-16BRP1 specifications
Crate & Barrel model and oven-limit specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 14 servings

1 skin-on boneless pork belly, 5 to 6 pounds, in one even rectangle
1 boneless center-cut pork loin, 2 to 3 pounds, trimmed to the belly length
3 tablespoons fennel seeds
1 tablespoon black peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
6 garlic cloves, finely grated
Finely grated zest of 1 orange
2 tablespoons kosher salt
1 tablespoon extra-virgin olive oil

Instructions

Toast fennel, peppercorns, and chile until fragrant, cool, and grind coarsely. Mix with rosemary, sage, garlic, orange zest, salt, and oil.
Lay belly skin-side down. Score only the flesh in a crosshatch, rub in the herb mixture, and center the loin across it. Roll belly tightly around loin, trim overlap if necessary, and tie with butcher’s twine every inch. Refrigerate uncovered, seam-side down, 24 hours to dry the skin.
Let stand at room temperature 1 hour. Heat oven to 475°F. Pat skin completely dry, prick it all over with a clean skewer without piercing into meat, and set the roast seam-side down on a .
Roast 35 to 45 minutes, rotating once, until skin begins to blister. Lower oven to 300°F and continue until the loin center reaches 145°F and belly is rendered, 1 1/2 to 2 hours more. If needed, finish at 500°F for 5 to 10 watched minutes to crisp pale patches.
Rest uncovered at least 30 minutes so the crackling stays crisp. Remove twine and carve with a serrated knife into 1/2-inch slices, ensuring each portion receives belly, loin, herbs, and skin.

Central ItalyCentral Italian porchetta traditions

From the table

About this recipe

Porchetta is a family of regional central Italian whole-pig preparations whose seasonings and local claims vary. Wrapping skin-on pork belly around a loin is a practical home adaptation, not a literal reconstruction, while fennel, herbs, tight rolling, rendered belly, and crisp skin keep the governing structure visible.

Traditional porchetta is a regional Italian whole-pig preparation whose seasonings vary; a belly wrapped around loin is a practical home adaptation, not the literal original. Dry skin, tight tying, fennel and herbs, and staged heat are the governing cues. Pork is safe at 145°F after a three-minute rest; the longer rest here also protects juices. This Kwilt version follows the reviewed household adaptation: Use the well-tested belly-and-loin home architecture, disclose its distance from whole-pig porchetta, and add overnight drying plus measured doneness.

Sources

Dinner does not stop at the recipe