Avedano's Porchetta

Filed under Parties, Pork, Small Gatherings

Yield: Serves 8-10 

Prep Time: 30 minutes, plus rest and chill time

Cook Time: 2 hours

Homemade porchetta may be impressive, but it is rustic and honestly simple. If you can roast a chicken, you can make porchetta.


  • 1 5-6 lb skin-on pork middle
  • 3 tablespoons fennel seed
  • 2 tablespoons red pepper flakes
  • 5 cloves garlic, minced
  • zest of 1 lemon
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh rosemary
  • 2 tablespoons kosher salt


  1. Prepare the pork by scoring the skin with the tip of a sharp knife, creating straight lines parallel to one another about 2 inches apart. Repeat on the diagonal so they criss cross. Flip the pork middle over and repeat on the meat side.
  2. Toast the fennel seeds and red pepper flakes for about 1-2 minutes on medium heat in a dry skillet. Let it cool. Finely grind the cooled spices in a food mill or blender and set aside.
  3. Finely mince the garlic, along with the fresh herbs. Combine this mixture with the lemon zest, ground fennel and red pepper flakes, along with 1 tablespoon of salt. Season the meat liberally.
  4. Roll the pork beginning with the loin portion, seasoning the skin along the way with a little salt. Use butcher’s twine to secure the roast by tying it crosswise in 2-3 inch intervals. Season the skin with the remaining salt.
  5. Let the roast rest in the refrigerator, without any cover, ideally overnight. Pat dry with paper towels periodically. This will help with crisping the skin.
  6. When you are ready to roast, let the roast sit for about 1 1/2-2 hours at room temperature. Place in a roasting pan with a rack.