Ask Cookix, your sous-chef

Porchetta di Romagna

Porchetta di Romagna is a traditional Italian dish that hails from the region of Emilia-Romagna. This succulent roast, featuring pork belly, is seasoned with aromatic herbs and spices, creating a rich flavor profile that is both savory and comforting. The process of slow-roasting ensures that the meat is tender and juicy, while the final high-heat roasting develops a crisp, golden crust that is irresistible. Often served during celebrations and feasts, porchetta symbolizes the essence of Italian culinary heritage, where family and friends gather to enjoy hearty meals together. Its versatility allows it to be enjoyed as a main dish or as a flavorful filling for sandwiches, making it a beloved icon of rustic Italian cuisine.

Main | Italian | Dairy-Free | Egg-Free | Gluten-Free | Keto | Nut-Free | Soy-Free | Roast Dish | Oven | Roasting Pan | Bay Leaf | Nutmeg | Pork Belly | Rosemary | Marinating | Roasting | Family Gathering | Festive | Slow
Time to complete

Prep

3h

Cook

10h

Wait

2h

Total

15h

Ingredients (Makes 8 portions)

Pork Preparation

  • 4 kg pork belly (8.8 pounds)

Seasoning

  • nutmeg
  • salt
  • black pepper

Flavoring

  • brandy

Herbs

  • rosemary
  • bay leaves
Nutrition Information (per 100g)
  • Calories: 260
  • Fat: 22
  • Protein: 18
  • Carbohydrates: 0
  • Fiber: 0
Directions

Preparing the Pork

  • 1. Generously season the pork belly with salt, ensuring even coverage on all sides.

Adding Flavor

  • 2. Sprinkle freshly grated nutmeg and black pepper over the pork belly for added depth of flavor.

Infusing Aromatics

  • 3. Lay bay leaves flat on top of the pork, arranging them side by side.

Marinating

  • 4. Drizzle brandy over the pork belly, using your finger to control the flow, and let it marinate at room temperature for 3 hours.

Preparing the Netting

  • 5. Cut a piece of netting that will fit around the pork, draping it over one end and stretching it along the sides.

Securing the Roll

  • 6. Gently twist the netting at the center and tie a double knot to secure the pork.

Rolling the Pork

  • 7. Remove the bay leaves, then tightly roll the pork belly into a log shape, pressing down firmly.

Placing in the Cylinder

  • 8. Carefully push the rolled porchetta into the cylinder, shaking it to ensure it falls through.

Finalizing the Roll

  • 9. Twist the open end of the net and tie a firm knot to secure the other end.

Wrapping for Cooking

  • 10. Wrap the porchetta tightly in aluminum foil, sealing all edges to prevent leakage.

Pricking the Foil

  • 11. Prick the foil all over with a fork to allow fat to escape while cooking.

Roasting

  • 12. Preheat a wood-fired oven to 300°C (572°F) and place a tray with water in the bottom to create steam.

Cooking Duration

  • 13. Roast the porchetta for 10 hours, ensuring it stays moist.

Crisping the Skin

  • 14. After 10 hours, remove the foil, place the porchetta back in the oven for 1 to 1.5 hours, turning every 20 minutes.

Resting

  • 15. Once crispy, remove from the oven and let the porchetta rest covered with a cloth for 2 hours before slicing.

Serving

  • 16. Slice and serve the porchetta, enjoying its rich flavors and crispy skin.
Cookix's Secrets

Alternative Cooking Methods

  • Try cooking the porchetta on a grill or in an air fryer for a different texture.

Flavor Enhancement

  • Experiment with different herbs like thyme or sage for varied flavor profiles.

Flavor Pairings

  • Add garlic and citrus zest to the marinade for a bright and aromatic twist.

Healthier Options

  • Use a leaner cut of pork, such as pork loin, for a lighter version.

Preparation Tip

  • Ensure the pork belly has a good layer of fat for optimal flavor and moisture.

Seasonal Adaptations

  • Incorporate seasonal vegetables like fennel or apples into the roasting pan for added flavor.