Cooking Porchetta In A Wood Oven For The First Time

LeGourmetTV's picture

Nov. 19, 2019

This Wood Oven Porchetta Recipe has a subtle smokey flavour from being cooked in a live fire clay brick pizza oven. The addition of ground pork, makes sure that the interior is luscious and moist.


Pork belly 6 Pound (skin on)
Fatty ground pork 1 Pound
Minced fresh sage 2 Tablespoon
Minced fresh rosemary 2 Tablespoon
Minced fresh thyme 2 Tablespoon
Garlic 4 Clove (20 gm)
Fresh cracked black peppercorns 1 Tablespoon
Fennel seeds 3 Tablespoon
Crushed red pepper flakes 1 Tablespoon
Coarse salt 2 Tablespoon
Olive oil 3 Tablespoon
Lemon 1
Orange 1/2 (optional)



1. Preheat wood oven to around 180ºC (350°F).


2. Roughly chop sage, rosemary, thyme, and garlic; then place in a mortar.

3. Add black pepper, fennel, pepper flakes, salt and oil.

4. Grate lemon and orange zest into mortar as well.

5. Grind in mortar and pestle until a fine paste is achieved.

6. Remove skin from pork belly, then butterfly belly open.

7. Rub most of the seasoning onto the belly, then mix the rest into the ground pork.

8. Press ground pork evenly across the belly.

9. Roll up the belly, then re-cover with the skin.

10. Tie up tight with butchers twine.

11. Place on a rack over a rimmed baking sheet.

12. With a low fire on one side of the oven, place belly on the side.

13. If the skin browns too quickly; tent with foil.

14. Rotate the pan occasionally, cooking until an instant-read thermometer inserted into centre registers 145°.

This will take about 1½ hours - depending on your fire.


15. Let rest 30 minutes, and slice with a serrated knife.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4