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Sardinian Porchetta, traditional Italian pork with crispy skin
Traditional Italian porchetta with fennel and spices

Sardinian Style Porchetta

Author: Flavelo
Recipes Main Courses
Porchetta is not just roast meat, but one of Italy's oldest street foods, although the Sardinian version (Porceddu) is traditionally made from a whole suckling pig roasted on a spit. This home version uses pork belly, rolled up and full of fresh Mediterranean herbs. The goal is the perfect 'maialino': juicy, melt-in-the-mouth meat inside, and glass-crisp crackling on the outside.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 850 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Kitchen string
  • Roasting tin with rack
  • Sharp knife

Instructions

1 ✓

Lay the meat skin-side down. Score the meat side (cut in a diamond pattern) so the spices penetrate deep.

Tip: Only cut through the meat, do not damage the skin!
2 ✓

Finely chop the garlic, rosemary, and fennel. Mix with the salt and pepper, then massage thoroughly into the meat.

Tip: Fennel gives porchetta its characteristic aniseed flavour profile.
3 ✓

Roll the meat up tight like a Swiss roll, with the skin on the outside. Tie with string every 2-3 cm.

Tip: Tight tying keeps moisture in and ensures an even shape.
4 ✓

Prick the skin in many places with a needle (don't pierce into the meat), rub with oil and salt.

Tip: Fat escaping through the holes bastes the skin, making it blister.
5 ✓

Roast on a rack at 160°C for approx. 2.5 hours, then raise the heat to 220°C for the last 20-30 minutes.

Tip: Low heat breaks down collagen, high heat makes the skin crispy.
6 ✓

Remove and let rest for at least 20 minutes before carving.

Tip: If you cut it hot, the roll might fall apart.

Recipe FAQ

How do I get really crispy crackling?
The skin must be completely dry before roasting (you can even help it with a hair dryer!). Heat shock (high temperature) at the end of roasting puffs up the skin.

Ingredients

  • 1.5 kg pork belly (skin-on), rectangular piece
  • 4 cloves garlic
  • 3 sprigs fresh rosemary
  • 1 bunch wild fennel or dill (or 1 tbsp fennel seeds)
  • 1 tbsp coarse sea salt
  • 1 tsp freshly ground pepper
  • 2 tbsp olive oil