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Fennel-Rosemary Porchetta
Porchetta is a roasted whole hog tradition from the Italian region of Umbria. Turning it into a home cook–friendly pork roast proved challenging. After testing recipes with pork loin (too dry) and pork belly (too fatty), we settled on a boneless pork butt roast. Traditional porchetta is succulent and complex because almost all parts of the pig are used. For our scaled-down version, we added pancetta (seasoned and cured pork belly that has not been smoked), which lent a richness to the filling and helped baste the roast from the inside out. Fennel is a key flavor of the dish. We used ground fennel seeds in a seasoning rub and, while the roasted pork rested, we used the time (and the flavorful fond in the pan) to roast wedges of fresh fennel. Be sure to buy a boneless pork butt, not a boneless picnic roast; both are cut from the shoulder, but the butt comes from higher up on the animal and has a better shape for this recipe. Porchetta leftovers make great sandwiches, thinly sliced and served on crusty bread or ciabatta rolls. Leftover roasted fennel is perfect for sandwiches, as well.
8
Servings
Tip
Don't cut short the porchetta's resting time. The roast is much easier to slice after it rests for the full hour.
1½ days
30 minutes active
Ingredients
-
1
7- to 8-pound boneless pork butt
-
8
ounces pancetta, cut into ½-inch cubes
Directions
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01To prepare the roast, remove any twine or netting around the pork. Locate the cut made to remove the bone, then open up the roast. Using a sharp knife, continue the cut until the roast opens like a book; do not cut all the way through, as the meat must remain in one piece. Using the tip of a paring knife, make 1-inch-deep incisions into the pork, spaced about 1 inch apart; do not cut all the way through the meat. Set aside. In a food processor, pulse the pancetta until coarsely chopped, about 15 pulses. Add the butter, rosemary, oregano, garlic, pepper flakes, ½ cup of the ground fennel and 1 teaspoon salt. Process until the mixture forms a spreadable paste, about 1 minute, scraping the bowl as needed. Spread the paste evenly over the interior of the pork, pressing the paste into the cuts. Roll the roast into a tight cylinder, then set it seam side down.
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February 9, 2023
A twist to make it a quick weeknight sandwich
I love this recipe and have made it several times, I also used the same recipe subbing a whole boneless turkey. As an alternate idea, I cubed the pork into 1-2 inch pieces and browned them in the instant pot. Added remaining ingredients and stirred. Cooked it until the pork was tender. I then shred it and serve on rolls for a sandwich.
November 29, 2023
Transporting
I made this for Thanksgiving and it was wonderful. However, it rested for about two and a half hours and seemed a bit dry. Of course the sauce helped in that regard. I have been drafted to do it again for a Christmas get together at a relative's house that is an hour and a half away and I'm sure there will be at least an hour of socializing as well. Given the long roasting time, could I cook the meat to about 160 degrees and then put it in a cooler for transport and then finish the process at the venue, or would that dry it out even more?
January 17, 2024
Porchetta Flavor Explosion!
This recipe was delicious! The water in the roasting pan did evaporate a couple times during cooking which could have been a result of our convection oven. We had to monitor and add additional water but it all worked out. The filling was SO good! We really enjoyed the use of pancetta instead of pork belly.
Hi Diane -
No. This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin is a lean cut that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.
Best,
The Milk Street Team
Hi Teresa -
This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin, tenderloin or chops are lean cuts that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.
Best,
The Milk Street Team
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I made this recipe over the weekend, having stuffed and rolled it 2 days ahead of the roasting. While the flavor was wonderful, and I will probably make this again some day, I have a few comments to make. The meat was difficult to cut into neat slices, as it rather fell apart. There was so much filling, that I found myself pushing it aside on my plate and not eating it due to its texture and strong flavor. Perhaps my rosemary was too old and intense? Finally, I felt the exterior coating could have benefited by the use of more salt. Thank you, 177milkstreet!