Homemade Christmas Porchetta

Name: Homemade Christmas Porchetta
Prep time: 40 min
Cook time: 3 h 25 min
Total time: 4 h 5 min
Cuisine: Italy
Ingredients: 2 kg of pork belly (with the skin, boned); 2 tbsp of salt (fine); 1 tbsp of black pepper (ground); 2 tbsp of olive oil; 500 g of filet mignon (pork); 3 tbsp of rosemary (fresh, chopped); 2 tbsp of sage (fresh, chopped); 2 tbsp of thyme (fresh, leaves stripped); 5 garlic cloves (finely grated); 1 orange (grated zest); 1,5 tbsp of fennel seeds (toasted and crushed); 1 tsp of fleur de sel

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Christmas porchetta wins everyone over with its deliciously crackling skin and its heart of tender meat slow-roasted with aromatic herbs. This traditional festive roast turns your holiday table into a hearty feast. Simply serve it with roasted potatoes and golden citrus.

Total time: 4 h 05
Prep: 40 min
Cook: 3 h 25
Rest: 20 min
Difficulty: Medium
Per person: €4.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

For dessert

Christmas Pandoro

1 h 35Medium

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

710kcal

Protein51 g29%
Carbs3 g2%
Fat54 g69%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For puffed, crackling skin without burning the meat, leave the tied porchetta uncovered in the refrigerator overnight before cooking. The cold air completely dries out the surface of the skin, guaranteeing a perfect crunch.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months, sliced, in zip bags or airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Roll and season the porchetta. Keep covered in plastic wrap in the fridge.

Reheating : How do you reheat it?

Oven 160-180°C for 15-20 min to crisp the skin. Air fryer possible. Microwave not recommended (softens the skin).

Variations

Festive dried fruit version: add crushed pistachios and dried cranberries to the herb mixture.
Smoky version: add smoked paprika and a few thin slices of smoked bacon in the center around the tenderloin.
White wine version: pour a glass of dry white wine into the bottom of the roasting pan during cooking for a bold, aromatic jus.

Mistakes to avoid

Forgetting to prick the skin, which would stop the fat from rendering out and make the skin rubbery.
Tying the roll too loosely, which would let the filling escape and dry out the meat in the center.
Slicing the roast right out of the oven without letting it rest, which would drain all the juices from the meat.

Frequently asked questions

Which cut of pork should I choose for porchetta?

Choose a whole pork belly with an even layer of skin. For a nice contrast of textures and clean slices, roll it around a pork tenderloin or a seasoned lean loin.

How do I get crispy skin every time?

Score the skin very finely, dry it thoroughly with paper towels, and always finish cooking at high heat, at 230 °C for the last 25 minutes, to puff up the skin.

Can I prepare the roast the day before cooking?

Yes, you can season, roll, and tie the porchetta the day before. Keep it covered in plastic wrap on a rack in the refrigerator, then take it out to come to room temperature an hour before putting it in the oven.

How do I carve nice slices without breaking the crust?

Use a very sharp chef's knife or a serrated knife. Use steady back-and-forth sawing motions to cut through the crackling skin without crushing the tender meat underneath.