Stuffed Pork Roast with Crackling Recipe
This Stuffed Pork Roast with Crackling recipe showcases a traditional Italian stuffed pork roast with crispy crackling and aromatic herbs, perfect for special family dinners or festive occasions. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how a combination of pork belly, pork loin, fennel, sage, rosemary, and garlic creates a succulent roast bursting with flavor. With careful preparation and slow roasting, this dish delivers tender, juicy pork and irresistibly crisp skin, making it a show-stopping centerpiece for any meal.
The Inspiration
Porchetta is a classic Italian roast originating from central Italy, particularly Lazio and Umbria. Traditionally served during festivals and family gatherings, it highlights the Italian philosophy of using simple ingredients to create bold, unforgettable flavors. Michael Bonacini’s rendition stays true to this heritage, combining the richness of pork belly and loin with aromatic herbs, creating a balance of tender meat and crunchy crackling. Home cooks will appreciate how this recipe elevates a weekend meal into a celebratory dish, showcasing both technique and traditional Italian culinary artistry.
Ingredients
- 5 ½-6 pound (2.5-2.7 kg) fresh pork belly, skin on
- 2 pounds (32 oz) pork loin, centre-cut, deboned
- 2 tablespoons (30 ml) ground black pepper, divided
- 4 tablespoons (60 ml) salt, divided
- ¼ cup (60 ml) fennel seeds
- 3 tablespoons (45 ml) dried sage
- 2 rosemary sprigs, leaves only
- 6 cloves garlic, roughly chopped
- 4 tablespoons (60 ml) extra virgin olive oil
Method
- Lay pork belly out on working surface, skin side down. Slice flesh in cross-hatch pattern, about 1-inch (2.5 cm) apart and 1/3-inch (7 mm) deep. Rub the ground black pepper and 2 tablespoons (30 ml) of salt into flesh. Set pork belly aside.
- Toast fennel seeds in a large, dry skillet over medium heat. Transfer to a food processor or mortar and pestle. Add dried sage, rosemary needles, chopped garlic, and extra virgin olive oil to blend or grind to a rough paste. Set aside.
- With the pork belly laid out in front of you, skin-side down, spread half of the spice mixture evenly over the flesh, leaving a 1/2-inch (1.25 cm) border.
- Cut a deep slit down the length of the pork loin and lay out like an open book on top of the pork belly. Spread the remaining spice mixture, leaving a ½-inch (1.25 cm) border.
- Carefully roll the pork belly with pork loin and tie roast with butcher’s twine. Trim ends of pork belly if required. Place roast on wire-rack topped baking sheet in refrigerator, uncovered, overnight.
- Allow porchetta to sit out at room temperature for 1 to 2 hours before roasting. Rub porchetta with remaining salt.
- Set a rack in the middle of the oven and preheat to 325 F (160 C).
- Roast for 3 to 3 ½ hours or until thermometer inserted in the centre reads 140 F (60 C). Increase heat to 450 F (230 C) for the last 20 minutes to crisp up the skin.
- Remove porchetta from oven and let sit at room temperature for 30 minutes before serving.
- Serve hot or cold.
- Buon appetito!
Serving Suggestions
Porchetta is perfect for festive dinners, family gatherings, or casual Sunday roasts. Serve it alongside roasted seasonal vegetables, creamy polenta, or a fresh green salad to complement the rich pork. For sandwiches or antipasto platters, cold slices of porchetta pair beautifully with crusty Italian bread, pickled vegetables, and tangy mustard or aioli. A full-bodied Italian red wine, such as a Chianti or Montepulciano, enhances the herb and garlic flavors of the roast. For casual entertaining, present the porchetta on a carving board, allowing guests to serve themselves, highlighting both the visual appeal of the crackling and the tender layers of meat.
Final Thoughts
Michael Bonacini’s Porchetta recipe is a celebration of traditional Italian cooking, combining aromatic herbs with succulent pork and irresistible crackling. Its preparation emphasizes the importance of patience and technique, from scoring and seasoning to slow roasting and crisping the skin. This dish demonstrates how a few high-quality ingredients, when treated with care, can create a centerpiece worthy of any table. Whether you are cooking for a family celebration or a special gathering, porchetta delivers bold, comforting flavors that are sure to impress. Its versatility to serve hot or cold makes it an excellent choice for leftovers, sandwiches, or buffet-style meals.