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If you’re a fan of crispy crackling, this is the best porchetta recipe. Bookmark it for Christmas or your next celebration. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves8
  • Cook time4 hour
  • Prep time30 minutes, + cooling, 2 hours drying, 1 hour standing, 10 mins resting & overnight soaking time
Rebecca’s porchetta


  • 1/4 cup (55g) white sugar
  • 1/3 cup (90g) sea salt flakes
  • 2kg Coles Australian Pork Belly Roast Boneless
  • 1 tbs extra virgin olive oil
  • 1 bunch sage, leaves picked
  • 1 bunch rosemary, leaves picked
  • 1 bunch thyme, leaves picked
  • 8 garlic cloves
  • Sea salt flakes, extra, to sprinkle
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the sugar, salt and 8 cups (2L) water in a large saucepan. Bring to the boil over high heat. Set the brine aside to cool completely. Transfer the brine to a large shallow bowl or plastic container. Add the pork, rind-side up (do not submerge rind in the brine). Cover and place in the fridge overnight to soak.

  2. Step 2

    Drain the pork. Pat dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Line a large baking tray with paper towel. Place pork, rind-side up, on the lined tray. Place in the fridge, uncovered, for at least 2 hours or overnight to dry.

  3. Step 3

    Place the oil, sage, rosemary, thyme and garlic in a food processor and process until a paste forms. Season. Place the pork, rind-side down, on a clean work surface. Spread the oil mixture evenly over the pork. Starting from 1 long end, roll up pork to enclose the filling. Secure with kitchen string. Set the pork aside for 1 hour at room temperature. Rub extra salt into rind.

  4. Step 4

    Preheat oven to 220°C. Place a wire rack in a large roasting pan. Place pork, seam-side down, on rack in pan. Roast for 30 mins. Reduce heat to 150°C. Pour a little water around base of the pan. Cook for 3 hours or until pork is tender. Increase heat to 220°C and cook for a further 30 mins or until rind crackles.

  5. Step 5

    Transfer to a serving platter. Set aside for 10 mins to rest before carving. Drizzle with pan juices to serve. 

Recipe tip

Serve with rosemary and salad leaves

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