Porchetta Rolled Roast Pork Belly — An Italian Recipe For Roasting

Preheat your oven to 450°F (230°C).

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

In a bowl, mix together the salt, black pepper, crushed fennel seeds, minced garlic, chopped rosemary, chopped thyme, lemon zest, and red pepper flakes if using.

Rub the spice mixture all over the pork belly, making sure to get it into the scored skin.

Roll the pork belly tightly from one end to the other, creating a log shape, and tie it securely with kitchen twine at 1-inch intervals.

Place the rolled pork belly on a roasting rack in a baking dish, skin side up, and drizzle with olive oil.

Roast in the preheated oven for 30 minutes to crisp the skin.

Reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 190°F (88°C).

Let the porchetta rest for 20 minutes before slicing.

Serve warm, garnished with fresh herbs if desired.

Equipment Needed

Spice Level:

Dietary