When it comes to indulgent, mouthwatering dishes that are perfect for any occasion, porchetta is often at the top of our list. This Italian-inspired roast is made with pork belly or shoulder, and when done right, can be incredibly tender and flavorful. In this article, we’ll explore 20 savory porchetta recipes that showcase the versatility and deliciousness of this beloved dish.
From classic combinations like rosemary and garlic to more innovative twists like fennel pollen and lemon zest, our recipe roundup is sure to satisfy any appetite. Whether you’re looking for a show-stopping main course, a comforting side dish, or a creative take on the original, we’ve got you covered. So grab your apron and get ready to elevate your cooking game with these mouthwatering porchetta recipes!
Classic Italian Porchetta with Rosemary and Garlic
Porchetta, a classic Italian dish, is a slow-cooked pork shoulder stuffed with aromatic herbs and spices. This recipe yields a tender, flavorful roast perfect for special occasions or cozy family gatherings.
Ingredients:
– 2 lbs pork shoulder (boneless)
– 4 sprigs fresh rosemary
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together rosemary leaves, garlic, salt, and pepper.
3. Score the pork shoulder in a crisscross pattern, making sure not to cut too deeply.
4. Stuff the herb mixture into the scored areas, spreading it evenly throughout the meat.
5. Drizzle olive oil over the pork, then place it on a roasting rack or baking sheet lined with parchment paper.
6. Roast for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Slow-Roasted Porchetta with Fennel Pollen
Porchetta, a classic Italian dish, gets a boost from the subtle anise flavor of fennel pollen. This slow-roasted porchetta is perfect for special occasions or cozy dinner parties.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp garlic, minced
– 1 tsp fennel pollen
– Salt and black pepper
– 1 onion, sliced
– 2 cloves
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together olive oil, rosemary, garlic, and fennel pollen.
3. Rub the mixture all over the pork belly, making sure to coat evenly.
4. Season with salt and black pepper.
5. Place the pork belly in a roasting pan, skin side up.
6. Roast for 2-1/2 hours or until the meat is tender and easily shreds with a fork.
7. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 2-1/2 hours
Crispy Skin Porchetta with Lemon Zest
This Italian-inspired dish is a showstopper, with crispy pork skin and tender meat infused with the brightness of lemon zest. Perfect for special occasions or a weekend feast.
Ingredients:
– 1 (4-5 pound) boneless pork shoulder
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 tablespoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Score the pork skin in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, mix together olive oil, garlic, chicken broth, and white wine (if using). Rub the mixture all over the pork, making sure to get some under the skin as well.
4. Season with salt and pepper to taste.
5. Place the pork in a roasting pan, skin side up.
6. Roast for 30 minutes, then reduce heat to 375°F (190°C) and continue cooking for an additional 2-3 hours, or until the meat is tender and the skin is crispy.
7. Remove from oven and sprinkle with lemon zest.
Cooking Time: 2-3 hours
Porchetta Sandwich with Arugula and Parmesan
This recipe combines the rich flavors of porchetta, an Italian-style roasted pork, with peppery arugula and nutty Parmesan cheese on a crusty baguette. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound porchetta (homemade or store-bought)
– 4 crusty baguettes
– 1/2 cup arugula leaves
– 1/2 cup shaved Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Slice the porchetta into thin strips.
2. Preheat a grill or grill pan to medium-high heat. Cook the porchetta for about 5 minutes per side, until crispy and caramelized.
3. Meanwhile, toast the baguette slices.
4. Assemble the sandwiches by spreading olive oil on each slice, then layering arugula, porchetta, and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Porchetta Tacos with Pickled Red Onions
Porchetta Tacos with Pickled Red Onions: A Fusion of Italian Flavors
This recipe combines the traditional Italian porchetta sandwich with the vibrant flavors of Mexico, featuring tender pork shoulder, crispy taco shells, and tangy pickled red onions.
Ingredients:
– 1 (2-pound) boneless pork shoulder
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8-10 corn tortillas
– Pickled Red Onions (recipe below)
– Optional toppings: sliced radishes, lime crema, cilantro, queso fresco
Pickled Red Onion Recipe:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, oregano, salt, and pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a roasting pan and roast for 2-1/2 hours or until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with sliced porchetta, pickled red onions, and desired toppings.
Cooking Time: 2-1/2 hours
Porchetta Pizza with Caramelized Onions
Take your pizza game to the next level with this mouthwatering combination of porchetta, caramelized onions, and gooey mozzarella. This unique pizza is perfect for adventurous eaters looking for a new flavor profile.
Ingredients:
– 1 lb pizza dough
– 1/2 cup porchetta (Italian-style roasted pork shoulder), thinly sliced
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup caramelized onions (see note)
– 8 oz mozzarella cheese, shredded
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness and place on a baking sheet.
3. Arrange porchetta slices evenly over the dough, leaving a small border around edges.
4. Sprinkle caramelized onions and mozzarella cheese over the porchetta.
5. Drizzle with olive oil and sprinkle with salt.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
7. Garnish with chopped thyme leaves, if desired.
Note: To caramelize onions, cook sliced onions in a pan with olive oil over low heat for 30-40 minutes, stirring occasionally, until deep golden brown and sweet.
Porchetta Stuffed Bell Peppers
Add some Italian flair to your dinner routine with this creative take on stuffed bell peppers. By filling the peppers with porchetta, an Italian-style roasted pork dish, you’ll create a flavorful and satisfying meal that’s sure to please.
Ingredients:
– 4 large bell peppers, any color
– 1 pound porchetta (or cooked pork shoulder), thinly sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, combine porchetta, onion, garlic, breadcrumbs, Parmesan cheese, and olive oil. Mix well.
4. Stuff each bell pepper with the porchetta mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Porchetta Pasta with Creamy Alfredo Sauce
Elevate your pasta game with this rich and satisfying Porchetta Pasta dish, featuring tender pork, fresh herbs, and a decadent creamy sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., fettuccine or spaghetti)
– 1 lb. porchetta roast, sliced into thin strips
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add porchetta strips and cook until browned, about 5-6 minutes.
4. In a separate saucepan, combine chicken broth, heavy cream, butter, and thyme. Bring to a simmer over medium heat.
5. Combine cooked pasta, porchetta mixture, and creamy sauce. Toss until well coated.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Porchetta Sliders with Spicy Mayo
Elevate your slider game with these tender, slow-cooked porchetta sliders topped with a tangy and spicy mayo. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound pork belly or shoulder, skin removed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1 teaspoon dried sage
– Salt and pepper to taste
– 4 hamburger buns
– Spicy Mayo (see below)
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, honey, sage, salt, and pepper. Cover and transfer to the preheated oven. Cook for 2-1/2 hours or until the pork is tender.
4. Assemble the sliders by slicing the cooked pork into thin strips and placing on hamburger buns. Top with Spicy Mayo.
Cooking Time: 2 hours 30 minutes
Porchetta Breakfast Hash with Fried Eggs
Get ready to start your day off right with this flavorful breakfast twist on the classic porchetta sandwich. Crispy potatoes, savory porchetta, and runny eggs come together in a satisfying morning meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup olive oil
– 1/4 cup porchetta (store-bought or homemade), sliced into thin strips
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 eggs
– Chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until crispy.
3. In a large skillet, cook porchetta strips over medium-high heat until browned and crispy.
4. Fry eggs in the same skillet and season with salt and pepper to taste.
5. To assemble, place roasted potatoes on a plate, top with porchetta strips, and finish with fried eggs.
Cooking Time: 40-45 minutes
Porchetta Wraps with Avocado and Lime Crema
Elevate your lunch game with these flavorful wraps featuring tender porchetta, creamy avocado, and a zesty lime crema. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound porchetta (or pork belly), sliced into thin strips
– 4 large flour tortillas
– 2 ripe avocados, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup mayonnaise
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Grill the porchetta for 5-7 minutes per side, or until crispy and caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble wraps by spreading lime crema (mix of lime juice, mayonnaise, and cilantro) on each tortilla, followed by sliced porchetta, diced avocado, and a sprinkle of salt and pepper.
Cooking Time: 15 minutes
Porchetta Panini with Roasted Red Peppers
Porchetta Panini with Roasted Red Peppers: A Twist on Italian Classics
Elevate your panini game with this flavorful combination of slow-cooked porchetta, creamy mozzarella, and sweet roasted red peppers.
Ingredients:
– 1 pound pork belly (or porchetta), boneless
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 4 crusty bread rolls (Italian or French)
– 8 ounces mozzarella cheese, sliced
– Roasted red peppers (store-bought or homemade), sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook pork belly over medium heat until browned on both sides, about 5 minutes per side.
3. Transfer the pork to a baking dish and add olive oil, onion, garlic, rosemary, salt, and pepper. Cover with foil and roast for 2 hours or overnight.
4. Slice the porchetta into thin strips and place inside bread rolls along with mozzarella cheese and roasted red peppers.
5. Cook in a panini press or grill until the cheese is melted and the bread is toasted.
Cooking Time: 2-3 hours (including prep time)
Porchetta Salad with Citrus Vinaigrette
Experience the harmonious blend of tender porchetta, crisp greens, and zesty citrus vinaigrette in this refreshing salad. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 pound porchetta (Italian-style roasted pork shoulder), sliced into thin strips
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons citrus vinaigrette (see below)
– Salt and pepper to taste
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and parsley.
2. Slice the porchetta into thin strips and add to the salad.
3. Drizzle the citrus vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None (porchetta is pre-cooked and ready to use)
Porchetta Risotto with White Wine and Parmesan
This Italian-inspired dish combines the rich flavors of porchetta (roasted pork shoulder) with creamy risotto, white wine, and Parmesan cheese. Perfect for a special occasion or cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1/2 cup porchetta (roasted pork shoulder), shredded
– 1/4 cup white wine
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add white wine and cook until absorbed, stirring occasionally.
4. Add warmed chicken broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in shredded porchetta, butter, and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Porchetta Flatbread with Balsamic Glaze
Porchetta Flatbread with Balsamic Glaze: A Delicious Twist on Italian Classics
Transform the flavors of porchetta into a crispy, cheesy flatbread perfect for snacking or serving as an appetizer. This recipe combines the richness of pork, sage, and Parmesan with the tanginess of balsamic glaze.
Ingredients:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1/4 cup porchetta filling (see below)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried sage
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
Porchetta Filling:
– 1 lb pork belly, slow-cooked and shredded
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread porchetta filling evenly over dough, leaving a small border.
4. Sprinkle mozzarella and Parmesan cheese on top.
5. Drizzle with olive oil and sprinkle with dried sage.
6. Bake for 15-20 minutes or until crust is golden brown.
7. Drizzle with balsamic glaze before serving.
Cooking Time: 15-20 minutes
Porchetta Gnocchi with Sage Butter
This recipe combines the tender juiciness of porchetta (Italian-style roasted pork) with the pillowy softness of gnocchi, all wrapped up in a rich and savory sage butter sauce.
Ingredients:
– 1 pound potato gnocchi
– 2 tablespoons olive oil
– 1/4 cup chopped fresh sage leaves
– 4 tablespoons unsalted butter, softened
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions until tender. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped sage leaves and cook for 1-2 minutes or until fragrant.
4. Remove sage from skillet and add softened butter. Stir until melted and smooth.
5. Add cooked gnocchi to the skillet and toss with sage butter sauce.
6. Season with salt, pepper, and Parmesan cheese to taste.
7. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time: 20-25 minutes
Porchetta-Stuffed Mushrooms with Garlic Butter
Elevate your mushroom game with this simple yet impressive recipe that combines the rich flavors of porchetta (Italian-style roasted pork) with the earthiness of sautéed mushrooms and a hint of garlic butter. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1/2 pound porchetta, cooked and shredded
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, melt 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add the shredded porchetta to the skillet and stir to combine with garlic butter. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the porchetta mixture, dividing it evenly among the mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Dot the tops with the remaining 1 tablespoon of butter.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Porchetta Quesadillas with Monterey Jack Cheese
Porchetta Quesadillas with Monterey Jack Cheese: A Twist on a Classic
These savory quesadillas combine the flavors of Italy and Mexico, featuring slow-cooked porchetta (roasted pork shoulder) wrapped in tortillas with melted Monterey Jack cheese.
Ingredients:
– 1 pound porchetta (or slow-cooked pork shoulder), shredded
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with shredded porchetta, leaving a small border around edges.
3. Top with Monterey Jack cheese and chopped cilantro.
4. Fold tortilla in half to enclose filling.
5. Cook for 2-3 minutes on each side, until tortilla is crispy and cheese is melted.
6. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Porchetta-Stuffed Zucchini Boats
Elevate your zucchini game with this creative recipe that combines the flavors of porchetta with the natural sweetness of summer squash.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb porchetta-style pork belly (or substitute with prosciutto or bacon), thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together pork belly, garlic, parsley, salt, and pepper.
4. Stuff each zucchini boat with the porchetta mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and bake for 25-30 minutes, or until the pork is crispy and the squash is tender.
Cooking Time: 25-30 minutes
Porchetta Soup with Cannellini Beans and Kale
Porchetta Soup with Cannellini Beans and Kale: A hearty and comforting soup that combines the rich flavors of porchetta with creamy cannellini beans and peppery kale.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the pork belly and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes.
4. Add the cannellini beans and kale. Simmer until the kale is tender, about 10-15 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Summary
Get ready to elevate your meal game with these mouth-watering porchetta recipes! From classic Italian-inspired dishes to creative twists, this collection has something for every occasion. Whether you’re in the mood for a hearty sandwich or a flavorful pizza, these savory porchetta recipes are sure to please. Discover how to add crispy skin and aromatic flavors to your porchetta, then get creative with unique variations like tacos, quesadillas, and risotto. With 20 delicious recipes to choose from, you’ll never run out of ideas for this show-stopping centerpiece dish.
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