Uploaded November 2025 | Updated September 2026, 2 weeks ago
This Porchetta recipe is the real deal. Crispy, juicy, and full of flavor, you can make it right in your home oven with no special equipment needed. The result is perfectly balanced between rich, fatty layers and tender meat, rolled into a tight log that cooks evenly and stays moist inside. Each slice is packed with the aroma of whisky, fennel, rosemary, granulated garlic and black pepper, all sealed under a golden, bubbly crust.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/homemade-porchetta-recipe
#porchetta #pork #vincenzosplate
==========================================
INGREDIENTS:
4kg/ 8.8 pounds / 141oz pork belly (boneless)
1kg / 1.1 pounds/ 35.2oz lean pork fillet
Bottle of whisky
Fennel leaves
40g/ 1.41oz fine salt
20g /0.70oz mixed dried herbs
Granulated garlic, to taste
Black pepper
A fresh bunch of rosemary
4 bottles of beer
2 glasses of water
METHOD:
1) Optional: Put on gloves. Pour a small splash of whisky over the pork belly, just enough to coat it lightly. This gives the meat extra flavor without overpowering it.
2) Sprinkle salt evenly across the pork belly, then place the lean pork fillet in the center. Season the fillet with a little more salt to make sure every layer is perfectly flavored.
3) Next, add granulated garlic over the surface, as much as you like. Sprinkle the dried herbs evenly so they cover the meat from edge to edge.
4) Strip the rosemary leaves from the stems and scatter them generously over the top. Add plenty of fennel leaves too, avoiding the hard stems, until the entire piece is beautifully covered. Finish with freshly ground black pepper to taste.
5) Find the center of the pork belly and carefully slide an aluminum rod through it. Roll the meat around the rod to form a tight cylinder.
6) Use a trussing needle to secure the roll. Start from the middle, threading the butcher’s string through to the other side, and tie it tightly like you would a shoelace. Keep sewing and tying until the porchetta is fully closed around the rod.
7) If threading with a needle is tricky, simply slide pieces of string under the roll, pull them up, and tie them firmly. The goal is to keep the shape tight and secure. Trim off any extra string when you’re done.
Keep reading the recipe via:
vincenzosplate.com/homemade-porchetta-recipe
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
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💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Homemade Porchetta Recipe
0:34 Ingredients of Porchetta
4:36 Preparing the Meat
7:06 How to Stitch and Tie the Porchetta
11:12 Storing Porchetta Before Cooking
12:20 How to Roast Porchetta
15:54 How to Make the Skin Extra Crunchy
18:10 The Crunch Test
19:57 How to Serve Porchetta
21:00 Time to Eat the Porchetta, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
This Porchetta recipe is the real deal. Crispy, juicy, and full of flavor, you can make it right in your home oven with no special equipment needed. The result is perfectly balanced between rich, fatty layers and tender meat, rolled into a tight log that cooks evenly and stays moist inside. Each slice is packed with the aroma of whisky, fennel, rosemary, granulated garlic and black pepper, all sealed under a golden, bubbly crust.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/homemade-porchetta-recipe
#porchetta #pork #vincenzosplate
==========================================
INGREDIENTS:
4kg/ 8.8 pounds / 141oz pork belly (boneless)
1kg / 1.1 pounds/ 35.2oz lean pork fillet
Bottle of whisky
Fennel leaves
40g/ 1.41oz fine salt
20g /0.70oz mixed dried herbs
Granulated garlic, to taste
Black pepper
A fresh bunch of rosemary
4 bottles of beer
2 glasses of water
METHOD:
1) Optional: Put on gloves. Pour a small splash of whisky over the pork belly, just enough to coat it lightly. This gives the meat extra flavor without overpowering it.
2) Sprinkle salt evenly across the pork belly, then place the lean pork fillet in the center. Season the fillet with a little more salt to make sure every layer is perfectly flavored.
3) Next, add granulated garlic over the surface, as much as you like. Sprinkle the dried herbs evenly so they cover the meat from edge to edge.
4) Strip the rosemary leaves from the stems and scatter them generously over the top. Add plenty of fennel leaves too, avoiding the hard stems, until the entire piece is beautifully covered. Finish with freshly ground black pepper to taste.
5) Find the center of the pork belly and carefully slide an aluminum rod through it. Roll the meat around the rod to form a tight cylinder.
6) Use a trussing needle to secure the roll. Start from the middle, threading the butcher’s string through to the other side, and tie it tightly like you would a shoelace. Keep sewing and tying until the porchetta is fully closed around the rod.
7) If threading with a needle is tricky, simply slide pieces of string under the roll, pull them up, and tie them firmly. The goal is to keep the shape tight and secure. Trim off any extra string when you’re done.
Keep reading the recipe via:
vincenzosplate.com/homemade-porchetta-recipe
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Homemade Porchetta Recipe
0:34 Ingredients of Porchetta
4:36 Preparing the Meat
7:06 How to Stitch and Tie the Porchetta
11:12 Storing Porchetta Before Cooking
12:20 How to Roast Porchetta
15:54 How to Make the Skin Extra Crunchy
18:10 The Crunch Test
19:57 How to Serve Porchetta
21:00 Time to Eat the Porchetta, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
