Garlic & Shallot Butter Porchetta

TIME: 4 hours // SERVES: 5-6 // DIFFICULTY: Medium

This Porchetta is a flavor bomb wrapped in crispy, golden skin. Our Garlic & Shallot Butter infuses every bite with rich, aromatic depth, while the fresh herbs add that classic Italian roast vibe. It’s a showstopper main, perfect for feasts — or just flexing your home chef skills.

WHAT DO I NEED?

1 boneless pork belly (skin on), about 4–5 lbs
5-6 oz (full tub) of Garlic & Shallot Butter, softened
freshly chopped rosemary, thyme, sage, and dill or fennel fronds
Zest of 1 lemon
Salt & pepper, and chili flakes if you like a little spicy!
Butcher’s twine

Prep the Roll
Lay pork belly skin-side down. Spread Garlic & Shallot Butter evenly over the meat side. Sprinkle with chopped herbs, lemon zest, and salt & pepper.
Roll & Tie
Roll it up burrito style (nice and tight!), and tie tightly with butcher’s twine every 2 inches. Place on a wire rack on top of a sheet tray, and slide into the oven.
Roast
Roast at 275°F for about 3 hours (until it reaches 160 deg internally), then increase to 475-500°F for 20 minutes until the skin is blistered and crackly.
Rest & Slice
Let it rest 15–20 minutes before slicing. Serve with pan juices or extra melted garlic butter.

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