Class Takeaway

Italian-Style Porchetta

A practical porchetta made with readily available skinless pork belly, rolled with garlic, rosemary, sage, fennel, and a 24-hour dry brine.

Why This Recipe Works

Traditional porchetta often calls for skin-on pork belly, which can be difficult to find without a special trip to the butcher. This version uses the skinless half pork belly commonly found at Costco, while keeping the spirit of the classic Italian roast.

The key is to score the meat deeply and work the herb paste into the cuts so the seasoning runs through every slice, not just across the surface.

Serves 8–10 Prep 30 min + rest Cook about 4 hrs

The Big Ideas

  • Use a 5–6 lb skinless half pork belly.
  • Score the meat side before seasoning.
  • Work the herb paste deeply into the cuts.
  • Salt the exterior before the overnight rest.
  • Roast low, then finish hot for browning.

Key Steps

Scored pork belly seasoned with garlic herb paste
Step One

Score & Season

Cut a deep crosshatch into the meat side, then push the garlic, rosemary, sage, and fennel paste into every cut.

Rolled and tied porchetta before roasting
Step Two

Roll & Tie

Roll the pork belly into a tight log and tie every 1 to 1½ inches so it cooks evenly and slices into a spiral.

Finished porchetta sliced to show the spiral
Step Three

Roast & Rest

Roast at 325°F until 155°F, finish at 450°F for color, then rest before slicing into thick rounds.

Porchetta sandwich served with pancetta potatoes

Serving Idea

Serve thick slices warm for dinner, or pile leftovers on crusty bread. Shown here as a sandwich with pancetta potatoes.

Recipe Snapshot

  • 1 5–6 lb skinless pork belly
  • 8 garlic cloves
  • ½ cup olive oil
  • 15 fresh sage leaves
  • Leaves from 5 rosemary sprigs
  • 1 tbsp fennel pollen
  • 2 tbsp kosher salt, divided
  • 1 tsp black pepper
  1. Trim excess surface fat, leaving about ¼ inch.
  2. Process garlic, oil, herbs, fennel pollen, 1 tbsp salt, and pepper into a coarse paste.
  3. Score the meat side in a deep diagonal crosshatch.
  4. Rub the paste deeply into the cuts.
  5. Roll tightly, tie securely, and salt the exterior.
  6. Refrigerate uncovered for 24 hours.
  7. Temper 1 hour, then roast at 325°F for about 3½ hours.
  8. At 155°F, raise oven to 450°F and roast until browned.
  9. Remove at 160°F, rest, and slice.