| Level: | Intermediate |
| Total: | 1 day 3 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 day 3 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 5- to 6-pound piece skin-on pork belly
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 3 cloves garlic, finely grated
- Kosher salt
- 1 teaspoon baking powder
Instructions
- Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
- Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
- Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
- Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1627 |
| Total Fat | 166 g |
| Saturated Fat | 60 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 225 mg |
| Sodium | 738 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1627 |
| Total Fat | 166 g |
| Saturated Fat | 60 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 225 mg |
| Sodium | 738 mg |
Reviews
Love this idea, it’s now a Thanksgiving staple. I switched the seasoning. I use Walkers Wood Jamaican Jerk seasoning. I mix the seasoning with chopped onions and garlic, then follow the same procedure. It is magnificent.
I followed all the directions and was rewarded with a wonderfully crisp porketta. Because I made multiple scored lines along the skin, I ended up with chicharrones resembling pork rinds! Delicious. Next time, I would cut back on the crushed red pepper (way too spicy for us). Otherwise delicious, especially when served with the cantaloupe salad.
I have not yet made this but it sounds fabulous and much more reasonable than other recipes I have seen. I have one question though. Is it really baking POWDER that you add to the salt. Other recipes that I have seen use baking SODA to help crisp things up. Please let me know if it is baking POWDER, or baking SODA.
Can you do this without skin on? Butcher did not have it available? Thanks!
Saw you make this on your show and went out and had my butcher score the skin, followed your directions and probably made one of the best dinners I have made and at 72 years old, that says a lot. Plus homemade applesauce made the dinner perfect. Good job Valerie!