Porchetta: An Italian Roast Revolutionizing the Christmas Meal

With less than two weeks to go before the festivities, the question of the main course still haunts many hosts. Exit traditional poultry and its constraints: delicate cooking, perilous carving, last-minute preparation. An alternative from Italy is emerging as the festive revelation of this season. Porchetta, this large rolled pork roast prized as far as Nice, transforms a simple belly into a spectacular dish that can be prepared quietly the day before.

The decisive advantage? Unlike turkeys, capons, or guinea fowls that require constant monitoring at the time of service, this Italian roast allows for advance preparation. The technique relies on opening a pork belly (1 to 1.5 kg) lengthwise, creating a rectangle ready to be stuffed. For those intimidated by this step, the butcher will gladly handle this cut.

Conor Curran, a former MasterChef Australia contestant, revealed his “juicy with crispy skin” version on his social networks in 2024. His secret? Generously stuff this rectangle, then roll it starting with the loin. Thus, the fat layer is strategically located on the outside. During cooking, it grills, gradually melts, and naturally “feeds” the meat. A simple mechanism that guarantees tenderness and crispness without constant vigilance.

The Right Cut and the Infallible Technique

This pork belly, composed of a layer of loin and a thick layer of fat, holds all the potential of porchetta. The operation consists of opening the piece in half lengthwise, separating these two parts to obtain a long rectangle to stuff. A cut that your butcher masters perfectly if the exercise seems too delicate for you.

The decisive trick lies in the rolling direction. By starting with the loin, the fat automatically ends up on the outside. This strategic position transforms the cooking: the fat grills, gradually melts, and naturally permeates the meat with its juices. Conor Curran insists on this principle which guarantees his promise of juicy meat under a crispy skin.

The ideal quantity ranges between 1 and 1.5 kg of belly. A weight sufficient to impress without complicating handling. Once stuffed, the rectangle is rolled “as tight as possible,” specifies the Australian chef, before being tied like a classic roast. This maximum tension ensures even cooking and preserves the concentrated aromas at the heart of the meat.

The Revisited Pesto: The Signature Filling That Makes the Difference

This pesto moves radically away from the classic Genoese version. In a mortar, start by toasting two tablespoons of fennel seeds and one tablespoon of chili flakes until a characteristic aroma emerges from the pan. Finely crush these spices before adding the zest of one lemon, four roughly chopped garlic cloves, and four sprigs of rosemary.

Then incorporate the washed leaves of a bunch of fresh oregano. Crush again, then add the juice of a quarter lemon, salt, pepper, and a tablespoon of olive oil. The result should have the consistency of a traditional pesto, but with a more complex, almost Mediterranean aromatic dimension.

Spread this preparation over the entire surface of your opened belly. Roll tightly, tie meticulously, and then comes the step that Conor Curran calls the “rule that tolerates no exception“: place the porchetta in the refrigerator for an entire night. This overnight rest allows the flavors to penetrate the meat deeply and the structure of the roll to stabilize. A constraint that turns into a practical advantage: your Christmas dish is prepared quietly the day before, freeing your December 25th from any culinary pressure.

Strategic Cooking and a Gourmet Side Dish as a Bonus

This cooking technique reveals a particularly clever two-in-one trick. Peel a few potatoes, cut them roughly, and place them in a gratin dish with minced garlic, rosemary, olive oil, and salt. Place your rack with the porchetta just above this dish. Generously drizzle the meat with olive oil and sprinkle with fleur de sel.

Cooking takes place in three progressive stages: start at 220°C for 30 minutes to sear the surface, continue at 180°C for 45 minutes, then finish at 150°C for an additional 45 minutes. During this process, the cooking juices and melted fat naturally flow onto the potatoes placed below, permeating them with all the flavors of the pesto and the roasted pork.

After taking it out of the oven, let the meat rest for about twenty minutes. This resting time allows the fibers to relax and the juices to redistribute evenly. Take the opportunity to remove excess fleur de sel from the surface. Serve beautiful slices accompanied by these fragrant potatoes that will have simmered in the aromatic juices of the porchetta. A spectacular Christmas dish that combines simplicity of execution with a guaranteed gastronomic result.