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Porcetta 2


  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Italian


Porcetta is an Italian pork roasted to crispy perfection, seasoned with garlic, rosemary, fennel, chillies and other herbs served in a crusty bread bun.


  • 2 kg thin rectangular slab pork belly skin on
  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tsp red pepper flakes
  • 2 tbsp fresh rosemary leaves, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • 4 cloves garlic, minced
  • lemon zest
  • sea salt


  1. In a pan lightly toast together fennel seeds, black peppercorns and red pepper flakes. Let it cool then using a mortar and pestle pound the spices together with rosemary, sage, garlic and lemon zest. Pound well to combine together.
  2. Lay down the pork skin side down on a work surface then prick the meat all over the surface with fork. Spread the spice mixture onto the meat surface then season with salt.
  3. Roll the pork then tie it tightly with butcher’s twine in 1-inch intervals. Season outside generously with salt then refrigerate overnight without cover allowing the skin to dehydrate.
  4. Remove pork from the refrigerator 2 hours before roasting.
  5. Remove extra moisture from skin by gently wiping skin with paper towel.
  6. Place in a roasting rack then roast in a 160C preheated oven for 2 1/2 hours.
  7. Increase the temperature to 230C then continue to roast for 20-30 minutes or until the skin turns crispy and golden brown.
  8. Remove from oven, let it rest for 15 minutes before slicing. Remove the strings once it cools down then slice into 1/2-inch pieces.
  9. Serve with bread buns with salad and some sriracha mayonnaise dressing.