Porchetta Recipe Porchetta Recipe by Chef Salvatore Cuomo

Time: 1h 10m




Porchetta is a very popular Italian meal also called "Italian Roast Pork" in America. It is basically a pork roast with mediterranean herbs and a lot a flavor.


  • Pork Belly Meat: Lump (1kg / 35.2oz / 2.2lb )
  • Salt (15g / 0.5oz / 1 tbs)
  • Garlic (20g / 0.7oz / 6 cloves)
  • Rosemary (10g / 0.4oz / 6 tbs)
  • Thyme (10g / 0.4oz / 6 tbs)
  • Ready in
  • Preparation
  • Cook
  • Chop the garlic, the rosemary and the thyme.
  • Place the Pork Belly on your cutting board or work surface and slice it, with a sharp knife, through the thickness and stop 2cm / less than 1 inch before the end.
  • Open it flat, like an open book, and put the salt, the rosemary and the thyme on all its surface.
  • Roll it lengthwise until you get a cylinder shape. Now using food string, tie it up from one end to the other by making circles spaced 2-3cm / 1 inch apart.
  • Put a little bit of oil in a frying pan and place the Pork roll inside. Turn it occasionally to start cooking it all over. Stop when it turns into a nice golden color.
  • Prehit your oven, place the rolled up Pork roll in a heat-resistant dish and bake it at 150-180°C / 300-356°F for about 30 mins.
  • Cut it into the desired number of slices and serve.
Chef Salvatore Cuomo

Salvatore Cuomo

Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.

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