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Porchetta Roll

Get ready to indulge in the mouthwatering magic of a Porchetta Roll. Originating from the heart of Italian cuisine, this culinary gem showcases tender pork belly, meticulously seasoned with a symphony of fragrant herbs and spices. As you savor each slice, the succulent meat and crispy crackling will transport you to the sun-kissed landscapes of Italy, where tradition and flavour intertwine in perfect harmony. Prepare to be captivated by this Italian masterpiece, expertly crafted to delight your senses.

Serves: 8+

Prep Time: 15 min

Cooking Time: 25min


  • 1.5 kg boneless pork belly
  • 400g pork tenderloin (optional)
  • 2 tbsp fennel seeds
  • 2 tsp chilli flakes
  • 6 cloves garlic, chopped
  • 2 tbsp fresh rosemary leaves, chopped
  • 2 tbsp fresh thyme leaves, chopped
  • 4 large sage leaves, chopped
  • Zest of 1 lemon
  • 3 tsp sea salt 
  • 1 tsp cracked pepper
  • 100ml white wine
  • Olive oil

Notes on Pork

Porchetta is traditioanlly a mix of the pork belly and leaner tenderloin in the middle.

You can make Porchetta roll with just the pork belly, or combine the leaner tenderloin inside, with just enough for the outside skin to make a whole circle once rolled. Adding a tenderloin is a great way to add extra servings to the roast.

At Range Meats, we’ve made this recipe a few ways and they’ve all come out beautifully. 


Once cooked, Porchetta will keep in the fridge for up to 5 days, so a great meal prep option, with the leftovers great for transforming into other dishes.


Porchetta roll is a tasty filling in fresh bread rolls with rocket, pear, and pumpkin, or slice it up and serve in a pasta dish. 


Step 2: Prepare the Pork Belly

Place the pork belly on a cutting board, skin side down.
Score the skin of the pork belly in a diamond pattern using a sharp knife. Be careful not to cut through the meat.


If adding tenderloin, score this as well. Cut the tenderloin to the width of the roll. If you have leftover loin, cut into strips to add to the roll.

Step 3: Roast the spices

Place the fennel seeds and chilli flakes in a hot pan and roast until you smell the aromatics. 


Be careful not to burn the spices. 


Remove from heat.

Step 3: Make the rub

In a mortar and pestle or blender, combine the roasted fennel seeds, chilli flakes, minced garlic, chopped rosemary, chopped thyme, chopped sage, lemon zest, salt, and black pepper and white wine to form a thick paste. 


Drizzle the pork belly with olive oil and rub the seasoning mixture all over the inside portion of the meat, ensuring it gets into the scored skin.


If you’re adding the pork tenderloin, rub the mix over the cut, and place at the starting point to the roll.

Step 4: Roll and Tie the Porchetta

Starting from one end, tightly roll up the seasoned pork tenderloin and pork belly, so the skin is on the outside.


Use kitchen twine to tie the rolled porchetta at 5cm intervals to hold its shape.


Rub a little bit of olive oil and a generous sprinkle of salt to the outside of the Porchetta. 

Step 5: Rest the Porchetta

Place Porchetta roll on a ceramic plate, uncovered in the fridge overnight, or for at least 6 hours.


This will help dehydrate the pork skin to create an amazing crackling. 

Step 6: Preheat the oven

Take the Porchetta out of the fridge and place on a wire rack set over a baking tray.


Heat the oven to the highest possible setting (220°C minimum)

Step 7: Roast at high heat

Roast in the preheated oven for about 30 minutes or until you see blisters forming on the skin.

Step 8: Reduce the Heat and Continue Roasting

Reduce the oven temperature to 130°C.


Continue roasting the porchetta for approximately 3 hours, or until the internal temperature reaches 60°C on a meat thermometer inserted into the thickest part of the meat.

Step 9: Finish at high heat

Turn the oven up to high heat to let the crackling get crispy. 


Once the thickest part of the roast pork gets to 60°C, take out of the oven and let rest. 


This will let the pork to continue the cooking internally without overcooking and drying out the meat. 

Step 9: Rest and Serve

Remove the porchetta from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.

Carve the porchetta into slices, showcasing the beautiful layers of seasoned meat and crispy skin.

Serve the succulent porchetta slices as a centrepiece or in sandwiches for a easy treat.

Enjoy the mouthwatering and aromatic porchetta, with its tender meat, herb-infused flavours, and irresistible crispy crackling.