Roman Classic Porchetta

A perfectly seasoned feast for 10 people.

When it comes to iconic Roman dishes, Porchetta stands proudly near the top — a beautifully seasoned pork roast with luscious fat, juicy meat, and crispy crackling skin.

This recipe uses a combination of pork belly and pork loin to give you that perfect balance of rich flavor and tender texture, just like the street carts in Rome.

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Recipe:

½ boneless, skin-on pork belly

1 pork loin, maybe 4-5 pounds

Black pepper 0.17%

Fresh chopped sage 0.06%

Fresh chopped rosemary 0.10%

Onion powder 0.06%

Garlic powder 0.06%

Crushed red pepper 0.06%

Dried thyme 0.02%

Dried rosemary 0.02%

Dried sage 0.01%

Salt 1.0%

Crushed fennel seed 0.10%

Fennel pollen 0.02%

Grated fresh garlic 0.85%

Fresh chopped parsley 0.65%

Pro Tip: Fennel pollen is one of the secret ingredients that makes Roman porchetta taste like Rome.

Method:

1. Butterfly the Pork Belly

Unravel it so it lays flat — exposing more fatty surface area to season and helping keep the loin juicy during roasting.

2. Spread the Seasoning

Coat the inside of the pork belly generously and evenly with your measured blend.

3. Center the Pork Loin

Place the loin in the middle of the belly, then roll it tightly into a cylinder, skin side outward.

4. Tie It Up

Using butcher’s twine, secure the roast every 1–2 inches to maintain shape while cooking.

You can even prepare the porchetta 24 hours in advance. Just make sure the meat comes to room temperature before baking.

5. Bake low and slow

325°F for 3 hours

6. Crisp the skin

Raise heat to 450°F (230°C) for about 40 minutes.

After removing the porchetta from the oven, heat up and nuetral oil to 410°F and baste it until the skin becomes blistered and golden.

7. Resting the meat

Let the porchetta cool at room temperature for at least 4 hours before slicing.

This allows excess fat to drain and the interior juices to set — ensuring every slice is tender, not soggy.

Why Seasoning by Percentage Matters

Every cut of pork belly and pork loin varies in weight. Instead of guessing or hoping the flavors land right, using a percentage-based seasoning formula ensures perfect results every single time.

How to Calculate the Seasoning Amounts:

1. Weigh your total amount of meat — pork belly + pork loin.
   

   Example: Belly (7.2 lbs) + Loin (4.0 lbs) = 11.2 lbs total

2. Convert pounds to grams for precise math
   

   11.2 lbs × 453.6 = ≈ 5,077 g

3. Multiply the total grams by each seasoning percentage

   Example: Salt at 1% → 5,077 g × 0.01 = 50.7 g salt