Porquetta, meaning “little pig,” is a traditional Roman street‑food where a whole pork belly is deboned, rolled, and roasted. It dates back to ancient Roman feasts and is now a beloved holiday centerpiece symbolizing abundance and conviviality.

In central Italy, Porquetta is often made with a simple salt‑only rub, while in Lazio the version includes rosemary, sage, and lemon zest. Some coastal regions add anchovies or olives for a briny twist.

After roasting, the Porquetta is sliced into thick pieces and served hot with crusty bread, roasted potatoes, and a glass of robust red wine. It’s common at Christmas and New Year’s gatherings.

Porquetta is a staple for Christmas, New Year’s Eve, and large family feasts in Rome. Its impressive presentation makes it perfect for holiday tables and special celebrations.

Porquetta pairs beautifully with classic Roman sides such as Carciofi alla Romana (Roman artichokes), Saltimbocca alla Romana, and a simple Insalata Verde dressed with lemon and olive oil.

The combination of ultra‑crispy, puffy skin and melt‑in‑your‑mouth, juicy meat, along with a fragrant herb‑spice rub, creates a texture contrast rarely found in other Italian pork dishes.

Originally a street‑food made with simple salt, modern Porquetta incorporates fresh herbs, citrus zest, and chili flakes, and home cooks now use precise temperature control to achieve perfect crackling.

Common errors include not drying the skin long enough, skipping the skin‑pricking step, and cooking at too low a temperature initially, which prevents the crackling from forming.

The initial blast of 450°F renders the fat under the skin quickly, creating puffed crackling, while the subsequent low‑and‑slow stage cooks the meat evenly without drying it out, delivering tender, juicy pork.

Yes. After seasoning and tying, refrigerate the uncovered pork belly for 3‑5 days to dry the skin. Keep it on a rack in a tray; this step is essential for crisp crackling later.

The skin should be deep golden‑brown, slightly puffed, and sound like crisp paper when tapped. It should feel dry to the touch and break cleanly without a rubbery chew.

The YouTube channel NOT ANOTHER COOKING SHOW focuses on holiday‑centric, approachable recipes that blend classic techniques with modern twists, offering detailed step‑by‑step guides for home cooks.

NOT ANOTHER COOKING SHOW emphasizes practical home‑cook adaptations, such as using pork belly instead of a whole hog for Porquetta, and provides extensive prep‑ahead strategies, whereas many Italian channels stick to traditional, larger‑scale methods.