Back to Recipes

Crispy Porchetta with Lentils & Salsa Verde

Rocco Gizzo

Servings

8 to 10

Prep Time

20 minutes

Cook Time

2 hours

Category

Roast

This Easter, skip the lamb and serve a true showstopper—crispy, juicy porchetta with creamy lentils and vibrant salsa verde. Snake River Farms’ expertly pre-seasoned porchetta makes this roast effortless—simply cook to golden, crackling perfection. The rich, savory pork pairs beautifully with hearty lentils and a zesty herb sauce for a balanced, unforgettable meal. Whether you're hosting a feast or treating yourself, this dish guarantees wide-eyed guests and empty plates. Roast, carve, serve, and savor every bite!

Crispy Porchetta with Lentils & Salsa Verde

Ingredients

    blank

    • SRF’s Porchetta Roast

    • olive oil

    • flakey sea salt

    • lemon (for serving)

    blank

    • 1.5 cups lentils

    • 5 ounces Pancetta

    • 1 small carrot, shredded

    • ½ small onion, shredded

    • 3 garlic cloves, grated

    • 1 teaspoon fennel seeds

    • 1 teaspoon ground coriander

    • ¼ teaspoon red pepper flakes

    • 4 cups chicken broth

    • salt and pepper, to taste

    • olive oil

    blank

    • 1 cup parsley

    • ¼ cup fresh mint

    • 1.5 tablespoon capers

    • 2 garlic cloves

    • 1 teaspoon anchovy paste

    • 1 lemon, zested

    • ¼ teaspoon red pepper flakes

    • juice from half a lemon

    • 1 to 2 teaspoon red wine vinegar, plus more as needed

    • ¼ cup EVOO, plus more as needed

    • salt, to taste

    Directions

    1. Preheat your oven to 300°F. Pat the outside of the porchetta completely dry. Then rub with olive oil, and sprinkle with flakey sea salt. Roast until internal temperature reaches 140°F.

    2. Add all the Salsa Verde ingredients to a small food processor, and process until desired consistency is reached. Alternative, you can chop everything up together. Then transfer to a bowl, and stir in the red wine vinegar, lemon juice, and EVOO. Taste, and adjust salt as needed.

    3. Make the lentils by heating a large pot over medium heat. Once hot, add the pancetta and a drizzle of olive oil. Cook until browned, then add the carrots and onion. Still until softened and are browned.

    4. Add the spices and the lentils, mix until combined then pour in the chicken broth. Bring the lentils to a boil, then add in the Parm rind (if using). Cover, and cook for 45 to 60 minutes. If the lentils look to dry, add more water ½ cup at a time.

    5. When the Porchetta reaches 140°F, crank the heat up to 500°F. Cook until the internal temperature reaches 150°F and the Porchetta skin is bubbly, crackly, and crispy! Let the Porchetta rest for 15 to 20 minutes before slicing. Then slice the Porchetta about ½ inch thick.

    6. Plate the lentils, top the lentils with sliced Porchetta, and then top the sliced Porchetta with Salsa Verde. Serve with lemon and enjoy!