How to Prepare the Porchetta
This special roast is easy to prepare. We recommend searing it in an oven heated to 500°F, then finishing at a lower temperature. This method allows the exterior to get beautifully brown and creates crunchy and rich cracklings where the roast is scored.
Here’s how to prepare your porchetta.
1. Thaw the frozen porchetta completely in the refrigerator. Gently thawing will produce the best results. Allow at least 2 days for a full thaw.
2. Start by heating the oven to 500°F.
3. Set a wire rack in a rimmed baking sheet. As the porchetta roasts, the fat renders and this provides a place for the liquid to settle. You can also use a roasting pan with an elevated rack.
4. Put the roast on the tray or pan in the oven. Sear the roast until it is golden brown. This takes about 20 to 30 minutes. Keep an eye on the porchetta and rotate it once or twice to get an even sear.
5. When the porchetta is brown, turn the heat down to 350°F.
6. Continue to roast the porchetta until an instant read thermometer inserted into the center of the roast reads 145°F. This will take about 1.5 to 2 hours. After the first 45 minutes, rotate the porchetta for an even cook.
7. Remove the porchetta from the oven and let it rest 30 minutes. This allows the juices to be reabsorbed and lets the roast finish cooking. You can also loosely cover the porchetta with foil to trap heat.
8. After the porchetta has rested, slice and serve.
The porchetta is pre-seasoned and is delicious by itself. It's made from Kurobuta pork belly making it very rich and savory so a sauce with some acidic, tart flavors is a great accompaniment.
Try the chimichurri recipe on our site:
In Italy, the traditional use for porchetta is a sandwich. Slice thick and serve on a nice crusty bread. The porchetta is flavorful and it doesn't need anything else. If you want to dress it up, something acidic really adds a pop. Chimichurri is good as a condiment, as is a grainy mustard or pickled red onion.