What cut of pork should I use?
Skin-on pork belly, boned, is the most practical home cut. Ask the butcher to score the skin for you. If you want the classic cylindrical shape, have them cut a 50 cm length.
Italian · dinner
Porchetta
#italian#meat#dinner#chef:marco#central-italian
300m
Total time
8
Servings
680
kcal
hard
Difficulty
May 18, 2026
INGREDIENTS.
8
Meat
- 1.5 kg pork belly, skin-on, boned, scored
Produce
- 6 cloves garlic
- 1 large handful fresh fennel fronds
- 3 tbsp fresh rosemary, leaves only
Spice
- 2 tsp fennel seeds
- 1 tsp dried chilli flakes
- 1 tsp black pepper, coarsely ground
Pantry
- 2 tsp coarse sea salt
- 2 tbsp extra-virgin olive oil
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
My crackling isn't crisping. What do I do?
If the skin is not crackling after 230°C for 30 min, increase to 250°C or use the grill (broiler) setting for the final 10 min. The skin must be completely dry — pat it with kitchen paper before the high-heat phase.
Can I make the stuffing the night before?
Yes. Mix and refrigerate. Stuff and tie the pork the morning of. Rest the stuffed joint uncovered in the fridge for as long as possible before roasting.
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