Porchetta Recipe Redux · i am a food blog (2024)

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Porchetta Recipe Redux · i am a food blog (1)

Guys, it’s been an roller coasterweek of firsts for me: first time holding my new baby nephew, first iphone dropped in a sink full of soapy water and…my first cookbook, Easy Gourmet, available for preorder!! I’ve been keeping my book on the down low because I’m not sure how to talk about it.I try to think of what to say and all that comes out is: maofeisao ioajoejaw oajfoewjafs YAS!!!!! So, instead, while I gather my thoughts, I’m going to give you this Porchetta Recipe Redux, which happens to be a sneak peek into the book.

Porchetta Recipe Redux · i am a food blog (2)

Porchetta is truly one of the GREAT foods of Italy. They do porchetta right – in Italy, if you’re lucky, you’ll be walking along a random side street andsee a glistening, deeply golden brown,whole pig that’s been deboned, stuffed with herbs and roasted. Italianslike to tuck it into pillowy soft bread and call it a day. I call it delicious. Of course, most people aren’t going to sourcea whole pig, let alone debone it. So, I’ve made a porchetta recipe that’s a little more practical, but just as delicious. Instead of a whole pig, we’re going to gofor the infinitely more manageableskin-onpork belly and loin. You candoa full belly porchetta, but I like the contrast between the super-marbled softnessof belly and the slightly leaner, more textured loin.

Porchetta Recipe Redux · i am a food blog (3)

The best thing about porchetta (aside from the crisp crackling and juicy, juicy meat) is the fact that it’s fairly simpleto make. Dare I even say…it’s Easy Gourmet?! (Hahaha, please excuse me, I’m a little delirious) Seriously though, all you do is chop up some herbs, roll up pork belly around tenderloin, wrap it tightly in saran wrap, throw it in the fridge and call it a night. The next day, unwrap, pat dry and roast. Four hours of slow roasting later (and the most incredible smells), you turn up the heat to get some crispy crackling action and then it’s time for the hard part…waiting. Let your porky heaven rest for a little while before slicing in. It may be the longest 20 minutes of your life, but when youtastethe results of your labour, you’ll be glad you waited.

Porchetta Recipe Redux · i am a food blog (4)

Eat it as is, stuff it into a sandwich, make a porchetta carbonara, throw it on a pizza…the possibilitiesare as delicious as a Choose Your Own Adventure Book. Now that we’ve talked about porchetta, I guess it’sback to the book. I honestly can’t believe this is actually happening. It makes my heart race, my palms sweat and generally gives me the ill feeling of extreme anxiety. I still can’t believe you guys come to my site…and now that a real, live, physical book is going to be…gah. I can’t comprehend it.

Porchetta Recipe Redux · i am a food blog (5)

If you’re so inclined to pre-order Easy Gourmet, I will forever be sending you virtual porchetta sandwiches and pictures of undeniably cute things. I’ll probably spend an inordinate amount of time trying to put my arms into my screen to give you a thank you squeeze. In all honesty, if you decide to buy my book, I will be truly humbled. I am a Food Blog and Easy Gourmet exist because of you, dear reader and that, is more than enough. But…if you do want tobuy my book(!), you can preorder it here: Amazon, Barnes and Noble, Books-A-Million and Indie Bound. A million xoxos to you. But seriously, guys, *hugs.* Thanks for making my dreams come true.

i am belly, i am loin: i am porchetta!

Porchetta Recipe
serves 6-8, generously

Salt Rub

  • 1 tablespoon kosher salt
  • 2 teaspoons toasted fresh rosemary, chopped
  • 2 teaspoons toasted fennel seed, crushed
  • 2 teaspoons crushed red pepper
  • 2 teaspoons freshly ground black pepper
  • zest of 1 lemon

Herb Rub

  • 2 tablespoons roughly chopped flat leaf parsley
  • 2 tablespoons fresh rosemary, needlesonly

Porchetta

  • small pork tenderloin, around 3 inches in diameter, 1-2 pounds
  • 12 inch slab of skin-on pork belly, 3-3 1/2pounds
  • oil
  • string

Combine the ingredients for the salt rub in a small bowl. Place the belly skin side down on a cutting board and lightly score the meat. Sprinkle on half of the salt rub. Spread out all of the herb rub and place the tenderloin in the centre of the belly.

Tightly roll the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and the remaining salt rub. Tightly wrap the porchetta in plastic wrap, place in a dish, and put in the fridge overnight.

The next day, heat the oven to 275°F. Unwrap the porchetta, pat dry with paper towels and place on a rack in a deep roasting pan. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160°F.

Blast the heat up to 450°F and continue to roast for 20-25 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy. Remove from the oven, let rest for 15-20 minutes, slice and enjoy!

Porchetta Recipe Redux · i am a food blog (6)

Oh, any my phone is totally fine. I did the bag o’rice thing and it WORKS! I’m so relieved.

73 Comments

  1. FoodNerd says:

    May 1, 2014 at 1:24 am

    My god that looks delicious!!!! Wish I could get that through my computer screen and in my face right now!! Congrates on the book!

    FoodNerd x

    http://www.foodnerd4life.com

    Reply

    1. steph says:

      May 6, 2014 at 11:14 pm

      Thanks so much!! Wish I could send you some! xoxo

      Reply

  2. May 1, 2014 at 7:17 am

    STEPH! Way to keep your cards close to your chest!!! Congrats on the cookbook! I am SO excited for you!!! And this recipe looks amazing, as usual! Beautiful pictures!

    Reply

    1. steph says:

      May 6, 2014 at 11:15 pm

      Thanks so much sweet lady! xoxo

      Reply

  3. molly yeh says:

    May 1, 2014 at 7:18 am

    AHHH!!!! i am jumping for joy over here!!! your book is going to be AMAZING!!!! and this porchetta… did you just say porchetta carbonara?! gimme summa dat!

    Reply

    1. steph says:

      May 6, 2014 at 11:15 pm

      Ugh, you should make porchetta just so you can make porchetta carbonara!!! Seriously, I could eat vats of it!

      Reply

  4. May 1, 2014 at 7:20 am

    Lady, you’re amazing. So psyched for the book.

    Reply

    1. steph says:

      May 6, 2014 at 11:16 pm

      Aww, thanks Hannah!! xoxo

      Reply

  5. Tina Bock says:

    May 1, 2014 at 7:49 am

    Congratulations on the book!!!

    Reply

    1. steph says:

      May 6, 2014 at 11:16 pm

      Thank you so much Tina!! :D

      Reply

  6. Todd says:

    May 1, 2014 at 7:56 am

    Heck Yea!! What great news!!!! SOO excited for this :)

    Reply

    1. steph says:

      May 6, 2014 at 11:16 pm

      Thanks Todd – I’m so excited I could vom! hahaha

      Reply

  7. Erika says:

    May 1, 2014 at 8:02 am

    Oh my goodness that looks amazing!! And major congrats to you.. Can’t wait to get my hands on a copy..

    Reply

    1. steph says:

      May 6, 2014 at 11:17 pm

      Thank you so much dear Erika! xoxo

      Reply

  8. Kathy says:

    May 1, 2014 at 10:51 am

    Now that is exciting news! Stoked.

    Reply

  9. Jo says:

    May 1, 2014 at 11:04 am

    Congrats Steph!! I ordering this for sure. To be honest, I don’t know if I can cook any of these stuff. Hehe but I love your pics and basically support you in general! Wishing you more cookbooks in the future.

    xo Jo

    http://www.whiterosesandcoffee.com

    Reply

    1. steph says:

      May 6, 2014 at 11:18 pm

      Of course you can do it Jo!! I believe in you. Plus you can come over and we can cook together :) Thanks for supporting me!!!! xoxoxo

      Reply

  10. cynthia says:

    May 1, 2014 at 11:06 am

    STEPH!!!!!!!! I’m so so so so SO excited for you and so thrilled and just so happy over all of this. You deserve every bit of this — the gorgeous, gorgeous book, your Saveur accolade, errthang. (I mean, just look at this porchetta!) A million warm wishes and hugs (plus a real-life hug in 28 short days!) I’m so honored to call you my friend and so thrilled for you. Thanks for every lovely word and image and recipe you share with us, dear friend.

    Reply

    1. steph says:

      May 6, 2014 at 11:18 pm

      Aww, sweet Cynthia, you always make me *blush* I love you lady! You are the best!! Thank you!!

      Reply

  11. Jennifer says:

    May 1, 2014 at 11:17 am

    OMG! YIPEEEEE CONGRATS SO HAPPY and excited for you I wanted to write in all caps :)

    Reply

    1. steph says:

      May 6, 2014 at 11:19 pm

      Thanks Jennifer!! You are so, so sweet! You totally made my day!

      Reply

  12. May 1, 2014 at 11:53 am

    STEPH that is amazing news!! i cannot believe you didn’t mention it when we met today!! you are a modest woman – i can’t wait to check the book out! MEGA CONGRATS! i’m already drooling from this porchetta sneak peek!! xo

    Reply

    1. steph says:

      May 6, 2014 at 11:20 pm

      Heeheehee. I was too shy to say anything. Plus it was too fun chasing after Teddy :D Thank you so much!! xoxo

      Reply

  13. May 1, 2014 at 12:09 pm

    Congratulations!! I knew your book would be gorgeous, and I’m right. Damn why do I have to be always right? (Pls ignore me). Congrats again!!

    Reply

    1. steph says:

      May 6, 2014 at 11:20 pm

      I LOVE it when you’re right Mandy!! xoxox Thank you!

      Reply

  14. Lynna says:

    May 1, 2014 at 12:29 pm

    CONGRATS!!!! This is so exciting!!! I knew you were destined for a cookbook when I found your blog years ago!! Your blog’s design, photography, and recipes are always inspiring. :D Keep it up~

    Reply

    1. steph says:

      May 6, 2014 at 11:20 pm

      Thank you dear Lynna! xoxo

      Reply

  15. Sophie says:

    May 1, 2014 at 3:00 pm

    There you were, visiting Tokyo and eating awesome stuff and blogging like the champ that you are, and all the while, MAKING A BOOK. I am impressed and flippin excited to get a copy! This gorgeous roast is a perfect example of your exquisite photographs, endearing writing and accessible recipes… go, you! A book, of course — the perfect gift to the cooking world :) Congratulations!!

    Reply

    1. steph says:

      May 6, 2014 at 11:22 pm

      Thank you dear Sophie!! You are too sweet :)

      Reply

  16. Sue OBryan says:

    May 1, 2014 at 3:11 pm

    Just ordered!!!!!! Congrats!

    Reply

    1. steph says:

      May 6, 2014 at 11:22 pm

      Thank you so much Sue!! xoxox

      Reply

  17. May 1, 2014 at 6:26 pm

    Looks amazing! I wonder if its possible to get away with using just thick cut bacon? Or a really skinny slice of pork belly? I’m a minority here but I think the texture of the fatty parts of pork belly are just tooo soft and jelly like. That crispy skin though. I want that.

    Reply

    1. steph says:

      May 6, 2014 at 11:24 pm

      You could totally use a skinny slice of pork belly, but if you do that adjust the cooking time because loin really doesn’t take that long. Or, you could do what I do when I’m at the butcher and ask them to hold up each piece of belly for you until you find one that has your perfect pork to fat ratio. The one in this photo was a bit to fat for my liking, but the butcher was starting to give me the stink-eye so I had to chose after looking at only 5 bellies :( The crispy crackling makes this recipe, so do it with belly!!!

      Reply

  18. KM says:

    May 1, 2014 at 7:33 pm

    Yay! Somehow I would’ve expected it to be called “I am a cookbook” : )

    Reply

    1. steph says:

      May 6, 2014 at 11:25 pm

      Heehee I wanted it to be called that, but it fell through :)

      Reply

  19. miss mochi says:

    May 1, 2014 at 9:54 pm

    Congrats! I can’t wait to see the recipes included in the book. I know it will be inspiring.

    Reply

    1. steph says:

      May 6, 2014 at 11:27 pm

      Thank you so much dear lady! xoxo

      Reply

  20. Lex says:

    May 2, 2014 at 7:22 am

    Congrats on the book! I hope you received my email—I’d love to work with you, and have a recipe development project I think you’d be an amazing fit for! Best, Lex

    Reply

    1. steph says:

      May 6, 2014 at 11:28 pm

      Thank so much Lex!!

      Reply

  21. May 2, 2014 at 7:49 am

    Congratulations on your book and new nephew! With regards to your iphone falling in the soapy wet sink, I suppose that is a first and we shall wish also a last… Anyway, your cookbook looks gorgeous, as does this preview recipe which you bet I’ll be trying out at some point. Cheers!

    Reply

    1. steph says:

      May 6, 2014 at 11:29 pm

      Thank you Sofia! I hope you get a chance to try it out :D

      Reply

  22. Erika says:

    May 2, 2014 at 12:01 pm

    Holy crapola you have a cookbook coming?!?!? CONGRATULATIONS YOU SECRET SUPERSTAR!!!! That’s amazing!!! I cannot wait to see it/hold it/read it!!!

    On a random note, I just got totally lost browsing through your momof*cku blog. So many awesome posts!!! My total dream would be to bake/eat my way through the momof*cku milk bar cookbook….if I could somehow not get diabetes, that is.

    Congrats again girl! This is huge!!!!

    Reply

    1. steph says:

      May 6, 2014 at 11:33 pm

      Thanks Erika!! Oh yeah, I gained 10 pounds cooking through Momof*cku…I wanted to do Milkbar too, but I think I would have been on serious sugar overload. Your Momof*cku cakes are SO GORGEOUS! That’s some serious commitment girl!

      Reply

  23. May 3, 2014 at 4:31 am

    WHOOPEE!
    Congratulations! Lovely recipe and pictures.

    Reply

    1. steph says:

      May 6, 2014 at 11:33 pm

      Thank you Susie!! xo

      Reply

  24. May 3, 2014 at 6:12 am

    This looks amazing!!! Porchetta might be one of the best foods ever. Seriously. And congratulations on the cookbook!!! The cover is gorgeous!

    Reply

    1. steph says:

      May 6, 2014 at 11:35 pm

      Thank you so much Laura!! Wish I could send you some porchetta :p

      Reply

  25. Izy says:

    May 4, 2014 at 7:00 am

    YAAAAY! When UK amazon gets it, it’ll be pre-order time, helLO :) The book looks so so so cool – as does the porchetta *drooling*

    Reply

    1. steph says:

      May 6, 2014 at 11:35 pm

      Aww thanks Izy!! You are so sweet! Will I be seeing you in VEGAS!??! :D

      Reply

      1. Izy says:

        May 8, 2014 at 1:37 pm

        Deffo, I’ma coming!! See you later this month (Eeeeee!!) :D

        Reply

  26. Susan says:

    May 4, 2014 at 5:03 pm

    Wow. This was incredible timing. My husband and I were literally debating if we should do a pork belly, or a traditional pork roast for an upcoming event. We decided to talk about it later, and I went back to my usual check out my fave blogs, and BAM. This. Decision made. YUM!

    Reply

    1. steph says:

      May 6, 2014 at 11:36 pm

      Ooh I hope you made it!! :D

      Reply

  27. May 4, 2014 at 11:41 pm

    Yum!! This looks amazing!! So excited for your book, I KNOW it’s going to be amazing!!
    Xxx

    Reply

    1. steph says:

      May 6, 2014 at 11:36 pm

      Thank you Millie!! xoxo

      Reply

  28. May 4, 2014 at 11:49 pm

    Mouth watering, indeed! Honestly speaking then I was not aware with this Porchetta but after seeing your post I’m seriously excited about it and would definitely try it for once. Thanks for sharing.

    Reply

    1. steph says:

      May 6, 2014 at 11:36 pm

      Hope you get a chance to try it!

      Reply

  29. May 5, 2014 at 10:03 pm

    Congrats on the book! This looks amazing, I might be thinking about a second dinner? ;)

    Reply

    1. steph says:

      May 6, 2014 at 11:37 pm

      Second dinner and … even better, you’ll have leftovers!!

      Reply

  30. autumn says:

    May 6, 2014 at 3:38 am

    I’ve always wanted to make porchetta, but (SURPRISE) I’ve been intimidated. You do indeed make it look very easy :) This looks ridiculously good.

    Reply

    1. steph says:

      May 6, 2014 at 11:37 pm

      Thank you Autumn!! xoxo

      Reply

  31. QD says:

    May 6, 2014 at 5:59 am

    Hey Steph!

    I’m an avid reader and a fan all the way from Singapore!
    And I wana get your book! (a couple of my foodie friends wants to too!)
    Any idea if it’ll be available from sites like book depository? (they ship worldwide so it’s gonna be perfect for us!)

    Can’t wait to get my hands on your book!

    Love,
    Qing Da.

    Reply

    1. steph says:

      May 6, 2014 at 11:37 pm

      Hi Qing Da! I’ll pass the message along to my publishers and hopefully you can all get a copy!! Thanks so much for the support!! xoxo

      Reply

  32. Kaitlin says:

    May 8, 2014 at 7:18 am

    Good lord. This looks positively mouth-watering.

    Reply

  33. Kristel says:

    May 13, 2014 at 11:20 am

    this reminds me of my favourite sandwich in vancouver! what is the sauce?

    Reply

  34. Ann says:

    May 13, 2014 at 3:50 pm

    Thank you for posting this – I’ve been dying to make porchetta. Should I let the meat come to room temperature before cooking it?

    Reply

    1. steph says:

      May 13, 2014 at 4:07 pm

      Hi Ann, I like to pull the porchetta out of the fridge as I’m warming up the oven. Other than that, you don’t really need to bring it to room temp. Hope that helps!

      Reply

  35. DSlot says:

    May 16, 2014 at 7:06 pm

    Quick question-not a huge fan of pork tenderloin, do you think I could use a piece or prices of the shoulder or butt? I would think it would work…

    Reply

    1. steph says:

      May 16, 2014 at 7:10 pm

      Yes! Just trim it to the appropriate shape.

      Reply

  36. June 22, 2014 at 7:14 am

    Great recipe, I must to try it, thanks!

    Reply

  37. August 22, 2014 at 10:34 am

    Just made the Porketta for friends. So good and fairly easy. Hardest part was really trimming down the loin to make it fit the belly. Thanks for recipe. It was delicious. I also used your no-knead cinnamon buns for my strawberry buns. I posted pictures of the porketta on my blog.

    Reply

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Porchetta Recipe Redux · i am a food blog (2024)

FAQs

Do you cook porchetta on high heat first or last? ›

Traditionally roasted over wood for 8 hours, this joint can either be started at a high heat or finished on a high heat. The time for a smaller Swaledale Porchetta, from native breed pigs, will require 2-3 hours of cooking time, and we recommend starting low and finishing high.

What is the difference between porchetta and Porketta? ›

In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

What temperature do you cook porchetta in the oven? ›

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

What cut of meat is porchetta? ›

Cuts for Traditional Porchetta: Belly and Loin

By then carefully rolling the two together, you end up with a single perfectly cylindrical roast with the fatty belly surrounding the lean loin, all covered in a layer of skin.

Why is my porchetta not crispy? ›

Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature.

How do Italians eat porchetta? ›

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

Why is my Porketta tough? ›

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.

Why is my porchetta skin hard? ›

The heat at which you cook pork cracklins can also cause them to become hard. If the temperature is not high enough, the skin won't crack properly, resulting in a rubbery texture. Make sure to cook pork skin in oil that has a smoke point of 400 degrees.

What side dishes go with porchetta? ›

The best side dishes to serve with porchetta are roasted potatoes, grilled vegetables, polenta, mashed sweet potatoes, crispy green beans, stuffed shells, Caprese salad, blistered tomatoes, sautéed mushrooms, risotto, glazed carrots, garlic bread and caramelized onions.

Is porchetta served hot or cold? ›

Take the porchetta out of the oven and let cool at least 2 hours before cutting and serving. In most parts of Italy (Abruzzo excepted) porchetta is served cool or at room temperature. So if you can let it cool off even more, or cool it and serve it the next day, even better.

How many pounds of porchetta per person? ›

How much porchetta to serve per person? Most of the time you'll want to buy ½ pound of uncooked meat per person. But once you start eating pork belly it's incredibly hard to stop, which is why we plan on 1 pound per person. Also, leftovers are excellent in sandwiches so it's wise to plan on making extra!

How do you ask a butcher for porchetta? ›

Some butchers will be able to provide you a porchetta cut, which is the belly attached to the loin. If they don't have it, buy the separate cuts and simply roll the belly around the loin. Ask for a rectangular slab of skin-on pork belly, about 5-6 pounds and a bone-less pork loin about 3-4 pounds.

What is porchetta in English? ›

Meaning of porchetta in English

in Italian cooking, a whole young pig that has been filled with herbs, then roasted and eaten sliced in bread: My favourite sandwich filling is porchetta, suckling pig flavoured with herbs and roasted outdoors.

Is porchetta very fatty? ›

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition and I think this recipe is about to change your life. What started as a sandwich style street food so customers could eat it on the road has transformed into a culinary masterpiece that claims the cutting board as its favorite.

Do you cook pork on high or low heat? ›

Sirloin Pork Chop 3/4-inch 145°-160° F. 10-16 min. Tenderloin Medallions 1/4-1/2-inch Tender 4-8 min. Cook over medium-high heat in 1 tablespoon veg- etable oil until browned evenly on both sides.

Should pork be cooked in high heat? ›

Though most cuts should be cooked to at least 145°F (63°C) to ensure that they are safe, cooking certain cuts of pork to a higher temperature may also improve their taste and texture.

When should you cook on high heat? ›

Cooking with high heat is essential for sauteed vegetables, simmering liquids, and browning meat. In addition, you can use high temperatures when reducing a sauce or gravy. However, it is only suited for those specified cooking processes. Always use the medium heat setting for cooking the food all the way through.

Should pork be cooked on high or low? ›

Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.

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