Porchetta with Plum is a bold and satisfying roast that brings together the deep, savory flavor of seasoned pork with the natural sweetness of plums. Traditionally, porchetta is an Italian-style pork roast seasoned with garlic, herbs, and spices. In this version, fresh or dried plums are added to the stuffing, creating a rich contrast of salty, sweet, and tangy in every bite. Roasted slowly until golden on the outside and juicy inside, this dish is a standout for special occasions or weekend dinners. This recipe serves 6.
Ingredients You’ll Need
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1.5 kg pork belly or boneless pork shoulder, skin on
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6 garlic cloves, minced
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2 tablespoons chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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1 teaspoon fennel seeds
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1 teaspoon salt
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1/2 teaspoon black pepper
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Zest of 1 lemon
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1 tablespoon olive oil
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8–10 dried plums (prunes), chopped (or 4–5 fresh plums, pitted and sliced)
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Butcher’s twine for tying
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Optional: a splash of white wine or stock for roasting pan
How to Make Savory Porchetta with Plum
Step 1: Prepare the Meat
Lay the pork belly flat, skin side down. If using pork shoulder, butterfly it so it can be rolled. Score the flesh side lightly with a knife. In a small bowl, combine garlic, rosemary, thyme, fennel seeds, lemon zest, salt, pepper, and olive oil. Mix into a paste.
Step 2: Add the Plum Stuffing
Spread the herb paste evenly over the meat. Scatter chopped plums across the surface. Press them in lightly so they stay in place while rolling.
Step 3: Roll and Tie
Roll the meat tightly into a log, starting from one short end. Use butcher’s twine to tie the roast firmly in 2-inch intervals, keeping the stuffing secure inside.
Step 4: Chill and Dry the Skin
For crispier skin, place the rolled porchetta uncovered in the fridge for 2–3 hours (or overnight). This helps dry out the skin before roasting.
Step 5: Roast the Porchetta
Preheat the oven to 220°C (425°F). Place the porchetta on a rack in a roasting pan. Roast for 30 minutes at high heat to crisp the skin, then reduce the oven temperature to 160°C (320°F). Add a splash of stock or white wine to the pan if you like. Continue roasting for 1.5 to 2 hours, basting occasionally with the pan juices.
Step 6: Rest and Slice
Remove the roast from the oven once golden and the internal temperature reaches at least 70°C (160°F). Let it rest for 15–20 minutes before slicing so the juices stay inside.
Serving Suggestions
Slice thick rounds of porchetta and serve with roasted vegetables, creamy mashed potatoes, or a simple green salad. A drizzle of the pan juices or a light plum sauce on the side adds extra depth.
Savory Porchetta with Plum is full of aroma, richness, and beautiful contrast. The pork is juicy and full of herb flavor, while the plums melt into the roast, adding pockets of natural sweetness. It’s a showstopper dish that brings comfort and elegance to the table without being overly complicated.
