Nduja Stuffed Porchetta

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A classic pork belly porchetta, stuffed with spicy nduja sausage. With super crispy crackling, tender meat & a whole load of flavour, this one’s hard to beat!

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nduja stuffed porchetta

The ultimate pork belly porchetta!

Made with just belly (for extra flavour & tenderness!), marinated with fresh herbs, garlic & citrus and stuffed with a load of spicy nduja sausage, this homemade porchetta is a twist on a classic & it sure is good!

The key when making this Italian roast pork is to roast it low & slow, over several hours before finishing it off in a super hot oven, to crisp up the skin. Cooking it this way means that the meat stays soft & tender and the crackling becomes incredibly crisp & crunchy! Pair this with a spicy nduja stuffing & you’re onto a real winner…

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Ingredient Notes

  • Pork Belly
    We’re using a 2kg piece of pork belly for this recipe, which makes enough porchetta for 8 generous portions. Make sure to get one with the skin left un scored (so we can do it ourselves!) & the bones removed.
  • Nduja
    This spreadable, spiced Italian sausage makes a fantastic porchetta stuffing! Nduja is available to buy from some supermarkets or online. The nduja that I used came from Duchy Charcuterie in Cornwall.
  • Marinade
    We’re keeping things classic with our porchetta marinade! This includes toasted fennel seeds, fresh rosemary, garlic, lemon, orange, salt & plenty of freshly cracked black pepper.

How To Make Nduja Stuffed Porchetta

The full, printable recipe card for this porchetta can be found at the bottom of this post!

  1. Scoring The Pork – First, we’re scoring the pork belly’s skin (using a super sharp knife!) & also the meat. The skin is scored horizontally & the meat, in a criss cross pattern (this helps the marinade penetrate the meat, adding extra flavour!).
  2. Marinade – To make the marinade, we mix toasted & crushed fennel seeds with garlic, lemon & orange zest, rosemary, olive oil, salt & pepper. This then gets massaged into the meat that we scored earlier.
  3. Stuffing & Rolling – Onto the nduja stuffing. To make this we blitz nduja up in a food processor (this makes it easier to spread) then spread this over the surface of the pork belly. We then roll the pork belly into a tight log then tie together with butcher’s twine.
  4. Overnight Chill – Once rolled, we place the porchetta onto a tray then leave it uncovered in the fridge overnight. This dries the skin out which helps with the crackling & lets the meat marinade, improving the flavour.
  5. Roasting – To cook, we roast the pork at a low temperature for 2 hours or so, to cook the meat through then we increase the oven temperature & continue cooking until the crackling is nice & crisp. Overall, this will take around 2½ hours.
  6. Resting – Now that the porchetta is cooked, it needs to rest for at least 30 minutes before we slice it up. This lets the meat relax, making it more tender & even juicier.
  7. Carving – To carve, we carefully remove the string then thickly slice the porchetta, using a sharp, serrated knife.
scored & marinated pork belly
nduja stuffing

Porchetta Tips & Tricks

  • Score & Dry The Pork Skin – This is key for making the best crackling! Make sure to lightly score the skin with a super sharp knife then leave the pork uncovered in the fridge overnight.
  • Use Pork Belly – Pork belly contains plenty of fat so won’t dry out in the oven, as it cooks.
  • Marinade Well – We’re making our own porchetta marinade, from scratch! For the best flavour, it’s best to let the meat marinade overnight. Make sure to lightly score the meat as well, to let more flavour in!
  • Tie Porchetta Starting From Each End – When tying the rolled porchetta, it’s best to start tying from each end & work your way into the middle. This prevents any stuffing being pushed out from either end.
  • Rest After Cooking – For a super tender & juicy porchetta, it’s important to let the meat rest for at least 30 minutes once it has been cooked.

Frequently Asked Questions

What cut of pork is best for porchetta?

Traditionally, porchetta is made with a pork belly that has the loin attached still. The problem with using this, is that the loin won’t need as much cooking as the belly, so tends to overcook. To avoid this, we’re using just pork belly which is not only cheaper but even more tender & juicy!

What is nduja?

Nduja (pronounced en-doo-ya) is a spreadable, spicy Italian sausage made from pork, fat, chilies & spices. This type of sausage is bright red in colour & has a super meaty flavour, with an intense hit of spice.

How do you get crackling on porchetta?

To get the best crackling on porchetta, there’s a couple of things that we need to do. First, the pork should be the left uncovered, in the fridge overnight (once rolled), to let the skin dry out.
To crisp up the skin in the oven, the pork needs to be roasted at a super high temperature. To keep our porchetta nice & tender though, we’ll be doing this step at the end of the cook, after the pork has been slow roasted for several hours.

How long does porchetta take to make?

For the best results, our porchetta should be made over 2 days. This includes around 30 minutes of hands on prep, an overnight chill in the fridge (to marinade the meat & dry out the skin), roughly 2½ hours in the oven & 30 minutes of resting.

What should I serve with nduja porchetta?

This nduja porchetta can be served with pretty much anything! Some grilled or roasted veg would work well, so would a fresh salad, homemade chips or you could serve it in a sandwich!

rolled & tied pork belly

How To Cook Porchetta In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Roast the porchetta in the baking oven, on the bottom set of runners, with a cold plain shelf placed 2 runners above. Once cooked, transfer the pork to the roasting oven (as high as up as it will go without touching the top of the oven) & continue cooking until the skin is crisp.

Equipment Used

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What’s For Dessert?

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Nduja Stuffed Porchetta

A classic pork belly porchetta, stuffed with spicy nduja sausage! With super crispy crackling, tender meat & a whole load of flavour, this one's hard to beat.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Servings: 8 Portions
Author: Ben Racey

Equipment

  • Pestle & Mortar
  • Food Processor
  • Digital Food Probe
  • Microplane
  • Small Frying Pan
  • Butcher's Twine
  • Large Roasting
  • Wire Rack

Ingredients

Nduja Porchetta

  • 2 kg Boneless Pork Belly See Notes
  • 1 tsp Fennel Seeds
  • 4 Cloves Garlic
  • 1 Orange Zested
  • 1 Lemon Zested
  • 1 tbsp Finely Chopped Fresh Rosemary
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • Freshly Cracked Black Pepper
  • 150 g Nduja

To Cook

  • 2 tbsp Vegetable Oil
  • Sea Salt

Instructions

Prepping The Porchetta

  • Using a really sharp knife (or a Stanley knife), score the pork belly's skin horizontally, in 1½ cm intervals. Flip the belly over & lightly score the meat in a criss cross pattern. Place the meat in the fridge whilst you make the marinade.
    Make sure not to score the skin too deeply, you don't want to cut into the meat! The skin will be easier to score if the pork is cold, so I'd recommend scoring the belly straight from the fridge.
  • Place the fennel seeds into a small frying pan then toast over a medium-low heat, until fragrant. This will take a minute or two.
  • Transfer the toasted seeds into a pestle & mortar then grind into a coarse powder. Next, grate in the garlic & add in the zests, chopped rosemary, olive oil, salt & plenty of freshly cracked black pepper. Stir to combine.
  • Next, add the nduja into a food processor then give it a quick blitz, to make it more spreadable. This will only take 30 seconds or so.
  • Take your pork belly out of the fridge & place onto a chopping board, skin side down. Spoon over the marinade then massage it into the meat. Add the nduja on top then spread all over the meat, in an even layer.
  • Cut 8-10 lengths of butcher's twine & set to one side. The twine needs to be long enough to comfortably wrap around the pork belly.
  • Next, roll the pork belly up, into a tight log then place seam side down on your chopping board. Tie the belly up with the twine, leaving a couple of centimetres between each piece. To avoid losing any of the filling, tie a piece of twine at each end then work towards the centre.
  • Once prepped, place the porchetta onto a baking tray & leave in the fridge overnight, uncovered. This is key to getting the best crackling!

Cooking The Porchetta

  • Preheat an oven to 150°c/130°c fan (302°f/266°f).
  • Place a rack inside a large roasting tin then place the porchetta on top. Coat the skin with the vegetable oil then season well with sea salt.
  • Roast the porchetta in the preheated oven, until the pork's internal temperature reaches 71°c/160°f. This will take 2-3 hours.
  • Next, turn the oven temperature up to 240°c/220°c fan (464°f/428°f) & continue cooking the porchetta for 20-30 minutes, until the skin has crisped up nicely.
  • Once the porchetta is cooked, take it out of the oven & let it rest for 30 minutes, covered loosely with foil. Remove the twine then use a serrated knife to cut it into thick slices.

Notes

1. Cooking In An Aga – Roast the porchetta in the baking oven, on the bottom set of runners, with a cold plain shelf placed 2 runners above. Once cooked, transfer the pork to the roasting oven (as high as up as it will go without touching the top of the oven) & continue cooking until the skin is crisp.
2. Pork Belly – Ask your butcher for a 2 kg pork belly with the bones removed & the skin left unscored (we’ll be doing this ourselves!). 
3. Nduja – This is a spreadable, Italian sausage. Nduja is available in some supermarkets or online. If you’re in the UK, I’d recommend using Duchy Charcuterie.
4. Storage – Once rolled, the porchetta can be left in the fridge for up to 2 days before being cooked. Once cooked, any leftovers should be stoted in the fridge & will keep for up to 3 days.
5. Reheating – Leftover porchetta can be eaten hot or cold. To reheat, cut the pork into slices then fry in a pan with a small amount of oil, until crisp & hot. Alternatively, place the slices of porchetta into a dish, cover with foil then heat up in a 180°c/356°f oven.

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