🥩 Porchetta

Name: Porchetta
Total time: 240 min
Yield: 8
Cuisine: Italy · Central Italy
Ingredients: 2 kg pork loin with skin (or belly-on loin); 6 garlic cloves, minced; 2 tbsp chopped rosemary; 1 tbsp chopped sage; 2 tbsp fennel seeds or chopped fennel fronds; 1 tbsp coarse salt; 1 tsp black pepper

Origin: Italy · Central Italy

368kcal

per serving · 150 g

245kcal

per 100 g

36 gProtein24 g / 100 g

24 gFat16 g / 100 g

0 gCarbs0 g / 100 g

Porchetta is Italian slow-roasted pork, rolled around a fragrant stuffing of garlic, rosemary, sage and fennel and roasted until the skin crackles and the meat stays juicy. It is sliced thin and eaten at room temperature, often from market stalls and food trucks, either on its own or stuffed into a crusty roll.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0 g carbs per 100 g

✓

High protein24 g protein per 100 g — 39% of the calories

Not vegetarianbecause of: pork loin

Not veganbecause of: pork loin

Contains porkbecause of: pork loin

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

pork loinfennelgarlicrosemarysagesalt

Recipe

8 servings240 min

Ingredients

2 kg pork loin with skin (or belly-on loin)
6 garlic cloves, minced
2 tbsp chopped rosemary
1 tbsp chopped sage
2 tbsp fennel seeds or chopped fennel fronds
1 tbsp coarse salt
1 tsp black pepper

Method

Score the skin finely and pat it dry; rub salt on the skin and leave uncovered in the fridge overnight if time allows.
Toast the fennel seeds briefly and mix with the garlic, rosemary, sage, pepper and a pinch of salt.
Lay the meat skin-side down, spread the herb mix over it, roll tightly and tie with kitchen string every 3 cm.
Roast at 160 °C for about 2.5–3 hours until the centre reaches 65 °C.
Raise the oven to 230 °C for 15–20 minutes to crisp the skin, then rest 20 minutes and slice thinly.

How to make it lighter

Trim the outer layer of fat before eating and keep the crackling to a small piece.
Serve 100–150 g of thin slices with a large green salad or roasted fennel.
Weigh slices once to learn what a portion looks like; porchetta is easy to overeat.

History

Porchetta is a traditional speciality of central Italy, with Ariccia in Lazio especially known for it; Porchetta di Ariccia holds a protected geographical indication (PGI) in the EU. It is a classic of fairs, markets and festivals across the region.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →