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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend or crush garlic, Thai red chillies, salt, lemon juice & zest, parsley, olive oil, vinegar, and sugar into a vibrant green paste using a blender or mortar and pestle.
Blend fennel seeds, black pepper, sage, rosemary, salt, chilli flakes, oil, and garlic into a coarse aromatic paste.
Prick the pork skin all over with a sharp knife, making tiny holes for beautiful, blistered crackling.
Flip the pork belly over and butterfly the thick meat horizontally, opening it flat without cutting all the way through.
Score the meat in a shallow diamond pattern and rub the herb paste generously into every cut.
Roll tightly into a cylinder, keeping the skin on the outside. Secure firmly with butcher's twine every 2cm.
Refrigerate uncovered overnight to thoroughly dry the skin.
Roast at 160–170°C for approximately 3 hours, until the centre reaches 70–75°C.
Remove from the oven and lightly brush the skin with oil.
Increase the oven to 220–230°C and roast for another 20 minutes, or until the skin is beautifully blistered and crunchy.
Rest for 20–30 minutes before slicing. Serve with fresh spicy salsa verde.
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Use 2–3 tbsp white vinegar in the salsa verde and 8–10 garlic cloves in the porchetta paste.
For reheating, sear individual portions on both sides in a hot pan with a little oil, then transfer to a 190–200°C oven for 10–12 minutes until heated through and crispy.
Can I prepare the porchetta in advance?
Yes, you can prepare the porchetta and refrigerate it uncovered overnight to dry the skin.
How do I ensure the crackling is crispy?
Prick the pork skin all over with a sharp knife and roast at a high temperature to achieve crispy crackling.
What can I use instead of Thai red chillies?
You can substitute Thai red chillies with any other hot red chillies available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and reheat as per the tips provided.
Can I use a different cut of pork?
Pork belly is recommended for its fat content and ability to achieve crispy crackling, but you can experiment with other cuts if desired.
