Porchetta Recipe

This Porchetta Recipe is a crispy and succulent recipe, which features skin-on fresh ham and a savory pancetta herb paste. It’s a show-stopping Italian roast, ready in about 4 hours and 30 minutes.

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Porchetta Recipe Ingredients

• 8 ounces pancetta, finely chopped
• 10 cloves garlic, minced
• Grated zest of 3 lemons
• Grated zest of 1 orange
• 1/2 cup chopped fresh flat-leaf parsley
• Leaves from 4 sprigs fresh rosemary, chopped
• Kosher salt
• 2 tablespoons red pepper flakes
• 2 tablespoons rinsed capers, chopped
• 1 10-to-12-pound skin-on boneless fresh ham, butterflied

How To Make Porchetta Recipe

1. Preheat the oven: Preheat the oven to 350 degrees F (175°C). Ensure your roasting pan fits this large cut of meat.
2. Make the paste: Put the chopped pancetta in the bowl of a food processor and pulse until it forms a thick paste. Transfer to a bowl. Mix in by hand the minced garlic, lemon zest, orange zest, chopped parsley, rosemary, red pepper flakes, chopped capers, and 2 tablespoons of salt until thoroughly blended.
3. Score the meat: Place the fresh ham flesh-side up on a large cutting board. Using the tip of a sharp knife, score the meat every inch or so in a cross-hatch (diamond) pattern. This helps the seasoning penetrate deep into the muscle.
4. Rub and Roll: Rub the pancetta herb paste vigorously into the meat, ensuring it gets into all the score marks. Flip the ham over and score the skin side with the knife just as you did the flesh. Roll the ham up tightly, skin-side out, and secure it firmly at intervals with kitchen twine. Season the exterior skin lightly with salt.
5. Roast Stage 1: Place the pork in a roasting pan. Transfer to the oven and roast for 2 hours at 350°F.
6. Roast Stage 2 (Crisping): Increase the oven temperature to 400 degrees F (200°C). Continue to roast until the pork reaches an internal temperature of 170 degrees F and the skin is deep golden brown, nice, and crisp. This will take about 1 hour and 30 minutes more.
7. Rest and Serve: Remove the roast from the oven. Let it rest for at least 30 minutes to allow the juices to redistribute and the skin to crisp up further as it cools slightly. Remove the twine and thinly slice the porchetta before serving.

Recipe Tips

• What is “Fresh Ham”?: This recipe uses a “fresh ham,” which is the uncooked, uncured raw hind leg of the pig. It is not the pink, salty ham you buy for Easter. If you cannot find a boneless fresh ham, a boneless pork shoulder (Boston butt) with the skin on is an excellent, and often juicier, substitute.
• Scoring the Skin: When scoring the skin, try not to cut all the way into the meat. You just want to cut through the skin and fat layer. This allows the fat to render out, basting the meat, and makes the skin incredibly crunchy (crackling).
• The Paste: Pulsing the pancetta into a paste is the secret weapon. It essentially bastes the roast from the inside out with savory pork fat and aromatics.
• Tying Tight: Tie the roast very tightly. As the fat renders, the roast will shrink. If it is tied loosely, it might fall apart or lose its shape.
• Leftovers: Porchetta makes the world’s best sandwiches. Thinly slice cold leftovers and serve on ciabatta with provolone and broccoli rabe.

What To Serve With Porchetta Recipe

This rich, fatty roast needs acidic or bitter sides to cut through the richness.

• Broccoli Rabe: Sautéed with garlic and chili flakes (the traditional pairing).
• Roasted Potatoes: Cooked in the rendered pork fat.
• Fennel Salad: Thinly sliced fennel with lemon vinaigrette.
• Salsa Verde: A fresh green herb sauce to drizzle on top.

How To Store Porchetta Recipe

• Refrigerate: Store leftover sliced pork in an airtight container in the refrigerator for up to 4 days. The skin may lose its crunch once refrigerated.
• Reheat: To try and revive the skin, reheat slices in a 350°F oven or toaster oven/air fryer. Microwaving will make the skin chewy.
• Freeze: You can freeze sliced porchetta tightly wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight.

Porchetta Recipe Nutrition Facts

• Calories: 650
• Total Fat: 45g
• Saturated Fat: 16g
• Cholesterol: 165mg
• Sodium: 1200mg
• Total Carbohydrates: 2g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 55g

Nutrition information is estimated per serving (approx 8 oz).

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