Valley of the Moon Winery at Madrone Estate's Porchetta Roast

Valley of the Moon Winery at Madrone Estate's Porchetta Roast

This hearty and mouthwatering garlic and spice infused pork dish will feed everyone at your party.

Servings: 12–15

Cook Time: 3 1/2 hours, plus 1–2 days chilling

Source: Recipe courtesy of Chef Sam Badolato of Valley of the Moon Winery at Madrone Estate


1 5–6-pound piece fresh pork belly, skin on
1 (trimmed) 2–3-pound boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons fresh sage, minced
1 tablespoon fresh rosemary, minced
3 garlic cloves, minced
kosher salt
​1/2 orange, seeded, thinly sliced



Put belly skin-side down on work surface and arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Refrigerate roast, uncovered, for 1–2 days to allow skin to air-dry; pat occasionally with paper towels.

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl, then let cool. Finely grind spices in a spice mill and mix in a small bowl, along with the sage, rosemary, and garlic. Store in covered jar.

Let porchetta sit at room temperature for 2 hours. Unroll.

Preheat oven to 500° F.

To Assemble Roast:

•    Set belly skin-side down on a work surface. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.

•    Flip belly skin-side up. Using a paring knife, poke dozens of 1/8"- deep holes through skin all over belly. Don't be gentle! Keep poking.

•    Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.

•    Turn belly and generously salt both it and loin; rub both with spice mixture. Arrange loin down middle of belly. Top with orange slices.

•    Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Roast for 40 minutes. Reduce heat to 300° F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145° F, which should take another 1 1/2–2 hours. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more.

When done, let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

Recipe Courtesy Of

Valley of the Moon Winery at Madrone Estate

With a history that dates back more than 150 years, Valley of the Moon Winery at Madrone Estate is one of Sonoma Valley’s most historic wineries.