Smoked Porchetta
Italian-style rolled pork with fennel and herbs.
Jump to RecipeItalian porchetta is already one of the world's great pork preparations - adding smoke takes it to another dimension. The fennel and herb filling perfumes every slice, while the crackling skin provides irresistible crunch. This is the kind of showstopper that makes your reputation as a host.
Porchetta is perfect for Italian-themed dinner parties, holiday gatherings, or any special occasion. It's traditionally served at festivals and celebrations in Italy, so it fits right in at your own festive events. Sunday dinner with extended family is another perfect occasion - it feeds a crowd and impresses everyone.
Serve sliced porchetta on crusty Italian bread for incredible sandwiches, or plated with roasted potatoes and bitter greens like broccoli rabe. A simple arugula salad with lemon and Parmesan cuts through the richness beautifully. White beans braised with sage make a hearty accompaniment.
While fennel is traditional, you can experiment with other Mediterranean flavors. Orange zest and thyme create a Provençal twist. Lemon, oregano, and sun-dried tomatoes give it Greek flair. Keep the structure - seasoned pork belly rolled around a filling - but play with the flavor profile.
Achieving crispy skin is crucial. Score it deeply, rub with salt, and let it dry uncovered in the fridge overnight. Start the cook at a moderate temperature to render the fat, then crank up the heat at the end to blister that skin to crispy perfection.
Ingredients
Instructions
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1
Toast the fennel seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Crush them roughly with a mortar and pestle or the flat side of a knife.
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2
Finely chop the fresh rosemary and mince the garlic. Mix with the crushed fennel, olive oil, salt, and pepper to make an herb paste.
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3
Lay the pork belly skin-side down. Spread the herb paste evenly over the entire exposed meat surface.
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4
Roll the pork belly tightly from one end to the other, keeping the skin on the outside. Tie securely with butcher's twine at 1-inch intervals.
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5
Score the skin in a crosshatch pattern and rub it with coarse salt. This draws out moisture and promotes crispy skin.
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6
Set your smoker to 275°F with cherry wood chunks for a subtle, aromatic smoke.
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7
Smoke the porchetta for about 4 hours until the internal temperature reaches 165°F. Check with an instant-read thermometer in the center of the roll.
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8
For crackling skin, transfer to a 450°F oven for 15-20 minutes until the skin blisters and puffs. Use heat-resistant gloves when handling.
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9
Rest for 20 minutes before removing the twine and slicing into thick rounds. The herb swirl inside should be visible in every slice.