knife slicing the cooked Jordan Winery Herb Roasted Pork Belly Porchetta

Herb Roasted Pork Belly Porchetta Recipe Guide

A chef's step-by-step guide with photos

Looking for an easy, delicious recipe for your family dinner party for the holidays or dinner parties year-round? Use my photo tutorial for a step-by-step demonstration on how to make herb-roasted pork belly. Herb-roasted pork belly made in the Italian porchetta tradition (boneless pork roast with savory herbs) is a festive dinner party entrée that is simple to prepare in advance, and its fresh herbs and spices complement the earthy notes in Bordeaux blends like Jordan Cabernet Sauvignon. If you don’t have the time or patience for marinating and roasting, Creminelli Fine Meats offers its four-pound holiday porchetta roast online for $90, which can be shipped to your home.

View Recipe: Herb Roasted Pork Belly Porchetta

How to Make Herb Roasted Pork Belly Porchetta: Step-by-Step Instructions

Step 1: Complete mis en place (chopping herbs, zesting garlic and lemons).

chef preparing the spices and herbs for pork belly porchetta recipe as featured in wine country table

Step 2: To make the rub, toast peppercorns and fennel seed in a small pan over medium heat (about 3 minutes).

a person stir-frying the spices for porchetta recipe

Step 3: Place toasted peppercorns and fennel seed in a grinder and pulse until fully ground, or grind by hand with a mortar and pestle.

person smashing the pepper to make it more powdery

Step 4: In a small bowl, combine ground spices with Aleppo pepper, fresh herbs, garlic paste and lemon zest. Set rub aside or refrigerate for up to 3 days.

more spices to be crushed in a mortar and pestle

Step 5: Place the pork skin-side up on a large cutting board. Tenderize the pork by “docking” or piercing the skin multiple times (full coverage) with a skin perforator tool. This will speed crisping and render excess fat.

puncturing the pork meat so it will absorb the juices

Step 6: Cover skin-side with ¼ cup salt.

a person sprinkling the salt and spices

Step 7: Flip the pork over and score the meat-side diagonally, so it cooks evenly.

chef slicing the meat

Step 8: Cover the meat-side with ¼ cup salt.

chef sprinkling pepper and salt in the pork belly

Step 9: Sprinkle and pat the rub on the meat-side of the pork belly.

perfectly mixed with salt and pepper pork belly

Step 10: Place the meat skin-side up on a cooking grate or roasting rack and set the rack in a roasting pan or baking sheet. Marinate overnight in a refrigerator to lightly cure the meat.

ready to cook pork belly with a man holding it

Step 11: To prepare the stuffing, chop fresh herbs and shallots. (Stuffing can be modified according to your taste; sauteed herbs with Picholine olives or dried fruits and chopped nuts are other favorites.)

a man preparing the herbs for porchetta recipe

Step 13: Slice lemons thinly.

a man preparing the orange to be mix for the recipe for art

Step 14: Saute herbs, shallots and fennel pollen in Jordan Estate Extra Virgin Olive Oil over medium heat until fragrant; about two minutes. Let stuffing cool before use.

stir frying the herbs

Step 15: After curing overnight, place pork belly on a cutting board and pat dry of any moisture. Add stuffing of sauteed aromatics and fresh sliced lemons to the center of the meat-side.

rolling up the pork belly and putting the herbs and spices inside

Step 16: Roll the meat tightly from the short end into a compact roast shape.

spices in the pork belly

Step 17: Place pieces of cooking twine (each about 20 inches in length) three inches apart on a cutting board or work surface.

closing both ends for pork belly ready to be roasted

 Step 18: Tie cooking twine around the roast at 3-inch intervals.

closing both ends for pork belly ready to be roasted

Step 19: At this point, the roast may be prepared immediately, rested in the refrigerator for a minimum of 24 hours to further enhance flavor or may be frozen for up to three months. To freeze, wrap in aluminum foil and then seal with 1-2 layers of plastic wrap to prevent freezer burn. Once ready to cook, allow frozen pork to thaw overnight under refrigeration. For all preparations, allow the meat to come to room temperature for one hour prior to roasting.

roasting the pork belly

Step 20: Roast at 325 degrees for approximately 2.5-3 hours to an internal temperature of 160 degrees. (This is important or the belly will not be tender.)

almost cooked pork belly porchetta recipe

Step 21: Allow the meat to rest for 30 minutes at room temperature, then remove cooking twine prior to slicing.

crunchy and brown porchetta

Final Step: Slice and serve with steamed vegetables. Leftovers are fantastic for sandwiches; crisp meat in a cast iron pan and place on grilled country bread with your choice of condiments.

person slicing the pork belly



    • Marion E. Miller
    • September 10, 2023

    The porchetta is very aluring and l would love to have for holiday feast.

    • freelance house
    • September 16, 2015

    Looks extremely delicious, I bet tastes even better. The only thing which is scaring me is 3 hour cooking process, anything can happen during this period)

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