60 min+
Porchetta is a real classic in Italian cuisine. This recipe is made with a juicy pork side that is stuffed with fresh herbs and lemon. The pork side with the filling is then rolled up and cooked in the oven. Serve porchetta with oven-roasted potatoes, tomatoes, and rocket.


  • Heat the oven to 120°C.
  • Cut a checkerboard pattern in the rind. Separate the pork meat from the rind by cutting almost straight through so that it can be folded out. If there is a lot of fat under the rind, it can be cut away.
  • Salt the rind and leave at room temperature.
  • Peel the garlic and finely chop with the thyme and parsley. Place in a bowl and add the finely grated lemon peel.
  • Season the inside of the meat with salt and pepper. Spread the herb mixture over the meat. Tightly roll the meat up, starting from the side without rind. When done, the rind should be on the outside of the roll. Tie together with twine.
  • Place in a baking dish. Pour over the cider and brush on the butter. Cook in the middle of the oven until an internal temperature of 80°C is reached (depending on the thickness, this can take between two and three hours). Baste the porchetta from time to time.
  • Take out the porchetta. Increase the oven temperature to 250°C. Strain the leftover drippings into a saucepan. Put the meat back in the pan.
  • Put the porchetta back into the oven and roast until the rind becomes crispy, about 10 minutes.
  • Add the cream to the sauce and let it simmer for about five minutes. Season with salt and pepper.
  • Allow the porchetta to cool before slicing. Serve with the sauce, tomatoes, and arugula.


What temperature should you cook porchetta to?
The centre inside temperature of your porchetta should read 80°C on an instant read thermometer.
Can you overcook porchetta?
Absolutely. Overcooked porchetta will turn tough and dry. If the internal temperature isn’t quite hot enough yet, but the outer skin looks in danger of burning, tent it with tin foil. But do so only once the outer layer of skin has cracked. You don’t want to destroy the crispy goodness of the ‘crackling’.
Do you cook porchetta covered or uncovered?
Porchetta should be cooked uncovered, and you should make sure that the skin is absolutely dry before you put it into the oven, otherwise it will steam rather than roast and won’t develop the crispy outer skin that’s such a pleasure to crunch.
Which way do you roll a porchetta?
Lay the pork belly on a cutting board, skin-side down. Spread the filling evenly over the meat and roll the pork up, with the skin side out. Secure it with butcher’s string, and place it seam-side down in a roasting pan.


Pork side with rind
1 kilo
Flake salt
1 tbsp
Garlic cloves
Fresh thyme
1 bundle
Fresh parsley
1 bundle
Lemons (unwaxed), finely grated zest
Dry apples cider
200 ml
25 g
Double cream
300 ml
To serve
Cocktail tomatoes

A trusty dish for special occasions

This classic Italian dish is simple enough for Sunday lunch and festive enough for a dinner party or holiday. Roast potatoes and a green salad make the meal complete.

Amazing serving tips

Porchetta is so spectacular – tasting and looking – that it doesn’t need anything fancy on the side. Simple roast potatoes with a crispy outside and fluffy inside are a perfect match. However, if you do want something to kick the flavour up yet another notch, a lovely teaspoon of spiced mustard will do the trick – or why not a classic Italian mostarda (cooked apples mixed with mustard)?

How to use up porchetta leftovers

Porchetta is equally lovely served at room temperature. It also makes a mean sandwich, cold from the fridge, spread with a layer of cranberry relish or mustard, and topped with a leaf of crunchy romaine lettuce. It reheats well, too. Lay the slices in an oven dish, sprinkle with a little water, and cover the dish tightly with foil. Warm in the oven at 160°C for 15 minutes.