How to Make Real Porchetta at Home: Crackling Skin, Juicy Herb Interior

The night before: Score the pork skin in a crosshatch at 1cm intervals, cutting through the skin but stopping before the fat. Pat the surface completely dry with paper towels, rub 6g of the salt into the skin, and set the belly on a rack, uncovered, in the fridge overnight.

Remove the pork from the fridge 30 minutes before cooking. Preheat the oven to 230°C (fan 210°C).

Toast fennel seeds in a dry pan over medium heat for 2 minutes, shaking frequently, until fragrant. Tip into a mortar and lightly crush — you want texture, not powder.

Combine crushed fennel seeds, fennel fronds, rosemary leaves, sage, sliced garlic, chili flakes, remaining 4g salt, and black pepper on a board. Roughly chop together until the mixture forms a coarse, fragrant paste.

Lay the pork belly skin-side down on the board. Spread the herb paste evenly over the flesh, leaving a 2cm border at each short end. Roll tightly from one end, pressing out air pockets as you go.

Tie the roll with butcher's twine at 3cm intervals — tight and even. Loose tying means the roll collapses and cooks unevenly.

Place the roll seam-side down on a rack set inside a roasting pan. Pour the white wine into the base of the pan. Pat the skin completely dry one final time with paper towels.

Roast at 230°C for 30 minutes until the skin starts to blister and turn golden.

Reduce oven temperature to 160°C. Continue roasting for 2.5 to 3 hours, until an instant-read thermometer inserted into the centre reads 75°C and the skin is deep mahogany and completely crackling.

Transfer to a board, remove the twine, and rest uncovered for at least 20 minutes. Slice into 2–3cm rounds and serve in crusty rolls or plated with the pan juices.