Porchetta-Style Rolled Pork Belly
Why this recipe works
- Crisp crackling: Starting the roast at high heat helps blister the skin before the lower, slower roast tenderises the pork.
- Aromatic seasoning: Fennel, rosemary, garlic and lemon zest bring the classic savoury-herbal profile associated with porchetta-style pork.
- Rich but balanced: The fatty pork belly stays juicy, while citrus and herbs keep the finished slices from feeling too heavy.
Get the most out of this recipe
Timing notes
- Rest before slicing: A short rest helps the juices settle, making the pork easier to slice cleanly without losing too much moisture.
- Best served freshly roasted: The crackling is at its crispest soon after roasting, so slice and serve once the pork has rested.
Ingredient notes
- Use whole fennel seeds: Crushing fennel seeds just before seasoning gives a fresher, more fragrant result than using pre-ground spice.
- Score the skin carefully: Cut through the skin and fat without slicing into the meat, which helps the fat render while keeping the pork juicy.
- Choose skin-on pork belly: The skin is essential for crackling, and an even piece of belly will roll more neatly and cook more consistently.
Texture tips
- For better crackling: Pat the skin very dry before roasting and avoid covering it once cooked, as trapped steam will soften the crackling.
- Cook until fully tender: Pork belly benefits from reaching about 90°C (195°F) in the thickest part, giving the fat time to soften and the meat time to relax.
Authenticity notes
- Porchetta-style seasoning: Fennel, garlic and rosemary are key flavours commonly associated with porchetta-style Italian pork roasts.
- Pork belly version: Using belly alone creates a compact rolled roast with generous crackling and rich, succulent slices.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 240°C (465°F). Pat the pork belly dry, then score the skin in a tight crosshatch, cutting through the skin and fat but not into the meat.
- Crush the black peppercorns and fennel seeds in a mortar and pestle. Finely chop the rosemary leaves, finely grate the lemon zest, and crush the garlic to a paste with a pinch of the fine sea salt.
- Turn the pork belly meat-side up and rub it all over with the garlic paste, crushed spices, rosemary, lemon zest, and the remaining fine sea salt. Roll it up tightly into a neat log, keeping the skin on the outside.
- Set the rolled pork belly seam-side down in a roasting pan and rub the skin with the extra virgin olive oil. Roast for 25 minutes to start the crackling, then reduce the oven to 160°C (320°F).
- Continue roasting for 90 minutes, or until the meat is very tender and a thermometer reads about 90°C (195°F) in the thickest part. If the crackling needs more colour, increase the oven to 220°C (430°F) for the final 10 minutes, watching closely.
- Rest the pork belly on a board for 15 minutes before slicing. Spoon over the pan juices and finish with a squeeze of lemon to taste.
Recipe notes
Tips
- For the best crackling, make sure the skin is thoroughly dry before it goes into the oven, and keep the initial high-heat roast to properly blister the skin.
- If you are serving vulnerable people, cook pork until fully done and piping hot throughout; use a thermometer for accuracy.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Lemon with Lime for a sharper citrus edge.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container with the pan juices. Reheat slices in a 180°C (355°F) oven until piping hot; the crackling will soften, so finish under a hot grill briefly if needed. Freeze tightly wrapped slices for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 50min (30min active)
- Difficulty: Medium
- Cuisine: Italian
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