Sepia's Porchetta

  • 2 Servings
  • 30mPrep Time
  • 45mCook Time
  • 75mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : Pork
  • Chef : Andrew Zimmerman

Chef Andrew Zimmerman's update of a classic Italian dish.


Porchetta seasoning mix:

  • 1 tablespoon minced lemon zest
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped garlic
  • 2 tablespoons toasted fennel seed, crushed
  • 6 bay leaves, toasted and ground
  • 2-1/2 tablespoons kosher salt
  • 1 tablespoon coarsly ground black pepper


  • 5 pounds pork belly, skin on
  • 6 pounds boneless pork loin
  • Salt
  • Black pepper


  • 1/2 cup white wine
  • 3 cups pork or chicken stock
  • 2 tablespoons cold butter
  • Salt and pepper to taste


One to two days before you want to cook the porchetta, prepare the roast.

Mix the seasoning: Combine all the spices in a small bowl.

Prepare the meat: Trim the pork belly so that it is roughly the same width as the pork loin is long. Also, the belly should be long enough to wrap around the pork loin once. (When purchasing the loin and belly explain to your butcher what you intend to do with them. He will be impressed and most likely very helpful.)

Rub the entire seasoning mix on the inside of the pork belly and the outside of the pork loin. Now, wrap the belly around the pork loin and try to get the belly to form a neat seam. Using butcher's twine, tie up the roast at 2-inch intervals. Wrap the porchetta in plastic wrap and let it start getting delicious in the refrigerator for two days.

Roast: When you are ready to roast, let the porchetta, come to room temperature for about two hours. Preheat the oven to 325 degrees. Season the outside of the porchetta liberally with salt and black pepper and place on a rack in a roasting pan. Roast 45 minutes.

Turn the roast 180 degrees around, and continue to cook, 2 to 2-1/2 hours, until the internal temperature reaches about 135 degrees.

Remove from the oven and allow it to rest on cooling rack at least 30 minutes before carving. Meanwhile, make the sauce.

Make the sauce: Deglaze the roasting pan with the wine. Scrape up all the good brown bits and transfer the liquid to a sauce pan. Add the stock and reduce until a light sauce consistency is reached. Swirl in the cold butter and adjust seasoning with salt and pepper as needed.

To serve: Slice the roast and serve with the sauce. 12 to 15 servings.