Description
This Porchetta recipe by Dozer is a luxurious slow-roasted pork belly with crispy crackling and aromatic rosemary-fennel rub. The pork is dry-rubbed, slowly roasted to tender perfection, and finished with a high heat blast for crackling skin. Served with a rich gravy made from the roasting drippings, it delivers a flavorful and impressive main dish suitable for special occasions or indulgent family meals.
Ingredients
Scale
Meat and Marinade
- 2.5 kg / 5 lb pork belly with skin on (not scored)
- 3 tbsp finely chopped rosemary leaves (about 1/4 cup leaves, fresh; use 1 tbsp dried if unavailable)
- 6 large garlic cloves, finely grated or crushed
- 2 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% for salt flakes) – divided
- 2 tbsp olive oil, divided
- 3 tbsp pork belly fat (reserved from roasting for gravy)
Spice Rub
- 2 tbsp fennel seeds
- 2 tsp black peppercorns
- 2 tsp red chili flakes (red pepper flakes)
Gravy
- 1/4 cup plain flour / all-purpose flour
- 2 cups water
- 1/4 tsp freshly ground black pepper
- Salt, if needed (usually not required)
Instructions
- Toast Spices: Preheat a small pan over medium heat without oil. Toast the fennel seeds and black peppercorns, tossing regularly, for 1.5 to 2 minutes until the fennel seeds are lightly browned and fragrant.
- Make Porchetta Rub: Crush the toasted fennel seeds and peppercorns into a coarse powder using a mortar and pestle or spice grinder. Add red chili flakes, rosemary, garlic, and 2 1/2 tsp salt to make a thick, wet paste. Mix thoroughly with a spoon.
- Trim Excess Meat from Pork Belly: Pat the pork skin dry with paper towels. Cut off about 3 cm (2.2 inches) of meat along one long edge, leaving the skin intact. This helps the pork roll neatly and allows the skin to fully enclose the meat. Reserve the trimmed meat for stuffing.
- Score Pork Flesh: Using a sharp knife, score 3 cm (1.2 inch) diamond-shaped cuts into the flesh side about 1 cm (0.4 inch) deep, taking care not to cut through the skin.
- Apply Rub: Using your hands, evenly spread the porchetta rub into the scored flesh, making sure to get the rub deep into the cuts. Also rub the reserved trimmed meat piece with the spice paste.
- Roll and Tie: Place the trimmed piece of pork in the middle of the main pork belly piece. Roll the pork belly tightly to enclose the meat, then tie the roll securely with kitchen twine at 2.5 cm (1 inch) intervals, starting from the center, then both ends, and finally filling in the middle. You should have around 8 evenly spaced ties.
- Dry in Fridge: Place the tied pork belly roll on a rack set over a tray and refrigerate uncovered for 24 to 48 hours. This step allows the rub to infuse and the skin to dry, which is key for good crackling. At minimum, let it rest uncovered for 12 hours.
- Preheat Oven and Prepare Skin: Preheat the oven to 110°C (215°F) with the rack in the middle position. Remove the pork from the fridge and wipe the tray underneath clean. Rub 1 tablespoon of olive oil evenly over the pork skin, then sprinkle and rub in the salt thoroughly. Make sure the salt is evenly distributed, including on the kitchen twine and around the roll. Roll the pork on the salt on the tray to spread the seasoning.
- Slow Roast: Place the pork on a clean rack set over a tray. Roast slowly at 110°C (215°F) for 3 1/2 hours. The pork flesh should become tender but remain intact, and the skin should still be soft at this stage.
- Increase Oven Temperature and Add Oil: Remove the pork from the oven and increase the oven temperature to 240°C (465°F). Transfer the pork still on the rack to a clean tray, reserving the drippings tray for gravy. Drizzle the remaining 1 tablespoon olive oil evenly over the pork skin without rubbing it in. Return the pork to the oven promptly as it is heating up.
- Crisp the Crackling: Roast the pork at 240°C (465°F) for 30 to 40 minutes, rotating the tray halfway through (around 15-20 minutes). The skin should puff up beautifully and become crisp and crackly all over—including the sides and top.
- Rest and Carve: Remove the porchetta from the oven and rest it for at least 30 minutes (up to 1.5 hours) before cutting the twine. Use a serrated knife to slice the porchetta into thick rounds to serve.
- Make the Gravy: Pour all fat from the slow roasting tray into a jug without scraping the tray. Place the tray on the stove over medium heat and add 1/2 cup water to deglaze, stirring to loosen bits stuck to the tray. If needed, use boiling water or heat the tray in the oven to help loosen drippings.
- Prepare Gravy Sauce: Heat 3 tablespoons of the reserved pork fat in a large saucepan over medium-high heat. Add 1/4 cup plain flour and stir continuously for about 1 minute to form a roux. Slowly whisk in the deglazing water and the remaining water (total 2 cups), along with freshly ground black pepper. Simmer the gravy for 2 minutes or until thickened. Adjust salt if necessary.
- Serve: Plate slices of porchetta with the gravy poured over or on the side. Enjoy your flavorful and tender porchetta with crispy crackling!
Notes
- Note 1: Do not score the pork belly skin before cooking because it can cause the flavor rub to fall off and affect the crackling.
- Note 2: Fresh rosemary gives the best flavor, but dried rosemary can be used (reduce quantity accordingly).
- Note 3: Proper dry aging in the fridge for 24 to 48 hours is critical for good crackling texture.
- Note 4: Trimming the meat so the pork rolls neatly helps the crackling skin fully enclose the meat for even cooking and presentation.
- Note 5: Maintain low and slow roasting first to tenderize meat, then finish with very high heat for crisp crackling without drying the meat.
