Porchetta with Apple Sauce (Italian Pork Roast)

Discover the ultimate taste of Italy with porchetta!

This juicy, aromatic pork roast, infused with spices and herbs, offers a unique culinary experience. Porchetta is made with slowly roasted pork belly (skin on), which makes the skin deliciously crispy and smoky while keeping the inside incredibly succulent and tender.

In Italy, porchetta is typically served from traditional vans during village festivals, fairs, and outdoor concerts, making it one of the most popular Italian street foods. You can make porchetta using a single cut of boneless pork belly or shoulder, a mix of fatty belly and lean, tender loin—with the belly skin left on for optimal crispiness—gives you the best of both worlds.

Cook it up and embark on a flavorful journey with Chef Giorgos Tsoulis!

Instructions

• Preheat the oven to 150°C/300°F, on convection mode.
• In a bowl, combine the rosemary, thyme, garlic, crushed red pepper flakes, lemon zest, salt, and pepper, mixing well with a spoon.
• Place the pork belly on a work surface with the skin side facing up. Using a sharp knife, score the skin vertically, leaving about 1cm (0.4 inches) of space between each cut.
• Drizzle olive oil on both sides of the pork belly and evenly spread the herb mixture over it.
• Roll up the pork belly and tie it securely with kitchen twine.
• Fill a baking tray with water, place a rack on top, and set the pork belly on the rack.
• Cover the tray with parchment paper and aluminum foil, then roast for 2.5 to 3 hours.
• Switch the oven to grill mode, uncover the tray, sprinkle a bit of coarse salt on top, and roast again until the skin is golden and crispy.
• Remove the porchetta from the oven, slice into pieces, and serve with apple sauce.

Notes

Related: Most Popular Italian Meat-based Dishes Related: Pork Roulade with Prosciutto & Mushrooms

Related: Honey Glazed Fried Pork Belly with Carrots Related: Garlic-Cinnamon Honey Glazed Ham