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Dec 22, 2009 10:38 PM

the mother of all porchetta recipes cooking time - how long

I've undertaken a mammoth cooking project for christmas dinner. I've got a massive pork loin rolled in pork belly curing in my fridge right now. 15 lbs total! I've been doing research and have found cooking times and temps all over the place. I think I want to get it to 140 deg and then let it sit for about half hour to rest. But just to plan my time, how long will it take to get to this temp. And what temp do I cook it at? Thank you chowhounds in advance. I'm really obsessing about this.

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  1. You're probably going to get a variety of cooking temp and time recommendations all over the place here, too.
    Anyway, a loin is pretty lean but you have the belly wrap, are you roasting it wrapped and boneless?
    I normally roast pork loin at 325* but even 300* is great, until 150*, after resting it's 160*. 140* is a little low for pork IMO, after resting it's only going to be aprox. 150*, but believe me, I prefer to cook my pork, not overkill it.
    Average time is 20-30 minutes per # but I don't go by time, I use a thermometer. It could take 5-6 hours, at 325* for your loin to finish.

    3 Replies
    1. re: bushwickgirl

      Edit: By wrapped, I meant tied, as in boneless and tied.

      1. re: bushwickgirl

        you're right, by wrapped I mean belly draped over boneless loin and tied. And you're also right that cooking times and temps are all over the place. I've seen some recipes for equiv sized roast cooked for 2 to 3 hours. That doesn't sound right! But I am worried that the loin will be dry if overcooked, and also want to figure out the schedule for the big day so needed to have an idea what time to put the meat in and what time to pull it out so that it's still warm and juicy at serving time.
        The idea for doing this came from a porchetta sandwich I had in NYC's restaurant 'porchetta' which was an amazing succulent deeply brown, crispy skinned and umami filled mother of all pork roasts. I will be a hero to my friends and family if I can duplicate this thing of beauty!

        1. re: katnat

          Well, if you take it to 150* in a 325* oven, wrapped with the extra belly fat, I think it's going to be nice and juicy. You can start it in a hot (400*) oven for a crispier skin and turn the oven down after 20-30 minutes. Figure that it needs to come to room temp before being roasted, which will take a good hour, then needs to rest for a least 40 minutes after coming out of the oven, before slicing, plus roasting time, 20-30 minutes a lb. x 15 lbs., that's a good 9 hours until done. Your house will smell great the entire time. Do you have a meat thermometer and an oven thermometer as well, so you know how your oven works? This step is important.
          You can turn it to get crispiness all around the roast, 1/4 turn at a time, every hour. If you pull it out of the oven at 150*, that's slightly pink.
          Let us know how this turns out. I can only imagine that it's going to be great.

    2. I just did porchetta using a boned shoulder, butterflied with an olive oil, garlic and herb mixture rubbed on the flesh rolled and tied. In a bed of potatoes and brussel sprouts, a bottle of white wine and some chicken stock. 450 degrees for 4 1/2 hours. fantastic!!!!!

      1. Recommend that you try the recipe provided by Saveur in Jan/Feb 2010. Great technique, you wrap loin in belly and then in plastic wrap and then foil, bake at 325 3 hours then broil to get the skin crispy. No oil in pan, juices retained, perfectly cooked. Only changes I made were to use a 10 pound belly and 4 pound loin, and I cut the loin lengthwise so it would fit in belly. Also added fresh sage, rosemary and thyme to the fennel seeds, lemon zest and garlic recommended in the recipe. It was beautiful and delicious. Not as many crackings as the pork trucks in Umbria, but the taste was actually better!