Holiday Classic: Baked Pork Porchetta with Oranges

This Baked Pork Porchetta is a holiday favorite that brings the bold flavors of Italian cuisine to your festive table.

The pork is marinated and seasoned with a rich blend of herbs and spices, then baked to perfection with sweet, juicy oranges.

The citrus adds a delightful brightness, perfectly balancing the rich, savory flavors of the porchetta. A great centerpiece for any celebration!

Ingredients

3-4 lb pork belly, skin-on, butterflied
1 tbsp fennel seeds
2 tbsp rosemary, finely chopped
4 cloves garlic, minced
Zest of 1 orange
Juice of 2 oranges
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
1/2 cup white wine
1/2 cup chicken broth
Fresh orange slices, for garnish

Instructions

Step 1: Prepare the Marinade

In a small bowl, combine fennel seeds, rosemary, garlic, orange zest, olive oil, salt, and black pepper. Mix to form a paste. Rub this mixture all over the pork belly, making sure to get it into the cuts. Roll the pork tightly and tie with kitchen twine to secure the shape. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

Step 2: Preheat the Oven

Preheat your oven to 325°F (160°C). Remove the marinated pork from the refrigerator and allow it to come to room temperature for about 30 minutes.

Step 3: Sear the Pork

Heat a large ovenproof skillet or roasting pan over medium-high heat. Sear the rolled pork porchetta on all sides until browned, about 3-4 minutes per side. Remove from heat.

Step 4: Bake the Porchetta

Pour the orange juice, white wine, and chicken broth into the roasting pan with the pork. Cover with aluminum foil and bake for 2 hours. After 2 hours, remove the foil and continue baking for an additional 30-45 minutes to crisp the skin, basting occasionally with the pan juices.

Step 5: Serve

Once the pork is fully cooked and the skin is crispy, remove it from the oven and let it rest for 10-15 minutes before slicing. Garnish with fresh orange slices and serve with the pan juices.

Tips

For an extra crispy skin, you can increase the oven temperature to 425°F (220°C) during the last 10 minutes of baking.
Serve this porchetta alongside roasted vegetables or a light salad for a balanced holiday meal.
Make sure to slice the porchetta thinly to showcase the beautiful layers of meat and flavor.