Name: Porchetta Roast with Fennel and Herbs Recipe
Prep time: 30 min
Cook time: 2 h 25 min
Total time: 2 h 55 min
Cuisine: Italian
Ingredients: 2 lb pork belly 1 slab, approx; 1 lb pork tenderloin or larger; 1 teaspoon fennel seeds; 2 cloves garlic or 3, roughly chopped; 2 tablespoon fennel fronds; 1 tablespoon fresh rosemary chopped; 1 tablespoon fresh sage chopped; 2 teaspoon fresh thyme chopped; 1 lemon zest; ½ teaspoon red pepper flakes; 1 teaspoon black pepper; 1 ½ teaspoon salt divided; 1 tablespoon olive oil

Jump to Recipe· 4.8 from 41 reviews

If you’re in the mood for a show-stopping centerpiece that tastes like a celebration in every bite, you’ve got to try this Porchetta Roast with Fennel and Herbs Recipe. It’s one of those dishes that fills your kitchen with incredible aromas and delivers beautifully crispy skin, tender meat, and that unmistakable burst of herbaceous flavor. I promise, once you try making this at home, you’ll wonder why you didn’t dive into it sooner!

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Why This Recipe Works

Balanced Flavors: The fennel seeds and fresh herbs bring a fragrant, slightly sweet earthiness that complements the rich pork beautifully.
Perfectly Crispy Skin: The two-stage roasting method ensures the skin crisps up golden and crackly without drying out the meat.
Hands-On Yet Manageable: While it looks impressive, the recipe steps are straightforward enough to follow and adapt.
Unlocks Flavor with Time: Letting the roast chill overnight lets the herbs fully infuse – making each bite unforgettable.

Porchetta Roast with Fennel and Herbs, flavorful porchetta recipe, crispy skin porchetta, herb-infused pork roast, Italian-style roast pork - A roasted rolled meat with a crispy, golden-brown outer layer sits on a metal grilling rack inside a baking tray. The piece is tied tightly with string around it, creating several segments along its length. The surface of the meat is speckled with dark grilled herbs and spices, and the meat’s texture looks slightly charred and juicy. The tray beneath the rack catches drips of juice and browned bits, with a shiny, oily finish. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Porchetta Roast with Fennel and Herbs Recipe has a job, and together they create layers of flavor that wow your palate. I always suggest fresh herbs for their vibrancy, and fennel seeds are key for that signature anise-like aroma that makes porchetta unmistakably delicious.

Porchetta Roast with Fennel and Herbs, flavorful porchetta recipe, crispy skin porchetta, herb-infused pork roast, Italian-style roast pork - Flat lay of a fresh slab of pork belly with scored fat, a whole pork tenderloin, a small white ceramic bowl of whole fennel seeds, roughly chopped garlic cloves, a small bunch of fennel fronds, a small pile of chopped fresh rosemary, a small pile of chopped fresh sage, a small pile of chopped fresh thyme, a lemon with zest curls visible, a small white ceramic bowl containing red pepper flakes, another small white ceramic bowl with black peppercorns, a small white ceramic bowl of coarse salt, and a small white ceramic bowl of golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Belly: The star of the show, with its fat layer that crisps up beautifully while keeping the meat tender and juicy.
Pork Tenderloin: Adds leaner meat inside the roll, giving a satisfying texture contrast.
Fennel Seeds: Toasting these enhances their sweet, licorice flavor – don’t skip this step!
Garlic: Freshly chopped and mashed into the rub, garlic adds depth and warmth.
Fennel Fronds: Fresh herbs that complement the seeds and brighten the aroma.
Rosemary, Sage, Thyme: Classic Italian herbs that bring woodsy, herbal notes.
Lemon Zest: Adds a refreshing citrus brightness that cuts through the richness.
Red Pepper Flakes: Just a pinch for gentle heat that wakes up the palate.
Black Pepper & Salt: Essential for seasoning and enhancing all those lovely flavors.
Olive Oil: Helps bind the herb paste and encourages crisping on the outside.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Porchetta Roast with Fennel and Herbs Recipe is how easy it is to customize. Depending on what you have on hand or your mood, you can play around with herbs, spices, and even the pork cuts a bit to make it truly your own.

Variation: Sometimes I swap out fresh rosemary for thyme if that’s all I have, and it still gives a lovely herbal earthiness without missing a beat.
Spice Level: If you like more heat, feel free to bump up the red pepper flakes – just add gradually so it doesn’t overpower the other herbs.
Herb Mixture: I’ve added a touch of oregano or marjoram occasionally, making the blend even more aromatic and complex.
Meat Size: If your pork belly slab is larger or smaller, adjust roasting time accordingly and use a meat thermometer to avoid overcooking or undercooking.

Step-by-Step: How I Make Porchetta Roast with Fennel and Herbs Recipe

Step 1: Score, Layer, and Prepare Your Pork Belly

First things first: pat your pork belly dry really well – moisture is the enemy of crisp skin. Then score the fat side in a wide crosshatch pattern, cutting into the fat but not down to the meat. This step helps fat render and that crispy skin form. Flip it meat-side up and lay the pork tenderloin on top. If it extends past the belly’s edges, trim it or tuck leftover pieces inside. I’ve sometimes laid two smaller tenderloins side-by-side if the cut is too long — it works great and keeps things nice and uniform.

Step 2: Toast and Prepare Your Herb Paste

Toast the fennel seeds over medium heat for about 1 minute until fragrant – I always love that warm, sweet aroma filling my kitchen. Crush them with a mortar and pestle, then mix with your roughly chopped garlic, fennel fronds, rosemary, sage, thyme, lemon zest, red pepper flakes, black pepper, and half the salt. You can keep it rustic by mashing it all together or use a food processor to pulse into a smoothish paste. I usually like a somewhat coarse texture so those little pops of fennel shine through.

Step 3: Spread, Roll, and Tie Your Porchetta

Generously spread three-quarters of the herb paste over the meat side of the belly and all around the tenderloin. The smell here is incredible! Then roll the belly tightly around the tenderloin and start tying with kitchen twine — loop every 1–2 inches, pulling snug but not so tight that the filling squeezes out. This step takes a few minutes but trust me, it’s worth doing well to keep everything intact during roasting. Tie off the end and rub the remaining herb paste plus rest of the salt on the outside skin for even more flavor.

Step 4: Chill Overnight for Maximum Flavor

Pop your tied porchetta uncovered in the fridge for at least one day, ideally two. This dries the skin just enough to help it crisp later, and letting those spices settle overnight helps the flavors really infuse. Dab any excess moisture off the skin once or twice while it chills — this little step is one I learned the hard way makes a world of difference!

Step 5: Low and Slow Roast, Then High Heat Crisp

When you’re ready to cook, let the roast come to room temperature while you preheat your oven to 275°F (135°C). Roast for about 2 hours, depending on size, until the internal temperature hits 150°F (65°C). Then crank the heat to 450°F (230°C) and roast for another 15 to 25 minutes to get that irresistible golden crisp skin. This part requires your full attention so the skin crisps perfectly without burning — I like to keep the oven door cracked open slightly and check often.

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Pro Tips for Making Porchetta Roast with Fennel and Herbs Recipe

Dry the Skin Thoroughly: Patting and chilling uncovered overnight helps achieve the crispiest crackling skin possible — skipping this can leave it soggy.
Use a Meat Thermometer: Don’t rely on time alone — internal temp of 150°F is the sweet spot for tender, juicy pork without dryness.
Take Your Time Tying: Pull the twine tight enough for a compact roll but gentle enough to keep the tenderloin inside the belly throughout roasting.
Watch the Final Crisp Phase Closely: Skin can go from golden to burnt in minutes, so stay alert during the high-heat stage for perfect results.

How to Serve Porchetta Roast with Fennel and Herbs Recipe

Porchetta Roast with Fennel and Herbs, flavorful porchetta recipe, crispy skin porchetta, herb-infused pork roast, Italian-style roast pork - The image shows a rolled and roasted meat log sliced into several pieces. The outer layer is crispy and golden brown with a textured crust, while the inner layers reveal well-cooked, juicy meat with a mix of white and pinkish shades, and some herbs visible inside. The slices are neatly arranged on a wooden board with some meat juices pooling around them. The background is softly blurred with a bright light source coming from behind. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish by sprinkling chopped fresh fennel fronds or flat-leaf parsley over slices — it adds a pop of color and fresh herbal brightness that pairs beautifully with the rich pork. A wedge of lemon nearby also allows guests to squeeze a vibrant citrus note if they want.

Side Dishes

This porchetta pairs wonderfully with rustic roasted potatoes tossed in olive oil and rosemary. I also love serving it alongside sautéed greens like kale or swiss chard dressed with garlic and chili flakes. And don’t underestimate a simple fennel and orange salad — it echoes the fennel in the pork and offers a refreshing contrast.

Creative Ways to Present

For special occasions, I slice the porchetta into thick medallions and serve it stacked on wooden boards with colorful bowls of sides and herb sprigs scattered for a rustic Italian feast vibe. Another time, I rolled smaller individual porchetta parcels and wrapped them in prosciutto for a fancy finger food twist — total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in foil or airtight containers and refrigerate. I find the flavors actually deepen after a day or two, but the skin loses its crisp. That’s okay, because the meat stays delicious and perfect for sandwiches or salads.

Freezing

I usually slice leftover porchetta before freezing in portion sizes. Wrap well in plastic wrap and store in freezer bags. When you thaw it, it reheats quickly and keeps much of the original flavor, although the skin won’t be crispy anymore.

Reheating

Reheat gently in a low oven (about 300°F/150°C) wrapped in foil to avoid drying out, then unwrap and broil for just a couple of minutes if you want to revive a little crispness. Avoid microwaving as it can toughen the pork and make the texture rubbery.

FAQs

Can I make Porchetta Roast with Fennel and Herbs Recipe without pork tenderloin?

Absolutely! The pork tenderloin adds a leaner meat element inside the roll, but if you prefer, you can simply roll the pork belly with the herb paste alone. The belly itself is flavorful and rich, and the herbs will still shine through beautifully.
How do I know when my porchetta is cooked perfectly?

Using a meat thermometer is key — aim for an internal temperature of 150°F (65°C). This ensures the pork is cooked through but still juicy. The skin should be golden and crisp after the high-heat roasting phase.
Can I prepare the herb paste in advance?

Yes! The herb paste can be made a day ahead and stored in an airtight container refrigerated. This is handy and makes assembling the porchetta quicker on cooking day.
What if I don’t have fresh herbs?

Fresh herbs give the recipe its vibrant character, but if you only have dried herbs, reduce the amount to about a third and mix well with the other ingredients. It won’t be exactly the same but still delicious.

Final Thoughts

This Porchetta Roast with Fennel and Herbs Recipe has become a beloved staple in my kitchen for special dinners and gatherings when I want to impress without stressing. The combination of herbaceous flavors, tender meat, and crunchy skin always pulls smiles around the table. Give it a try — you’ll enjoy the process almost as much as the incredible reward at the end. Trust me, once you master this, it’ll be your go-to showstopper for years to come!