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RECIPE: Porchetta, Roasted Pork Belly

written by

Jean Hayes

posted on

July 4, 2021

Serve this Italian treat either hot as an entree or sliced thin and cold for sandwiches.  Both are sure to please. 


  • 7 lb boneless Ramstead pork belly
  • 1 Tbsp fennel seed toasted and coarsely ground
  • 1 ½ Tbsp minced sage
  • 1 ½ Tbsp minced rosemary
  • ½ tsp crushed red pepper flakes
  • 4 cloves garlic minced
  • 1 ½ Tbsp sea salt or Kosher salt
  • 1 tsp sugar
  • 1 tsp ground black pepper
  • 1 Tbsp lemon zest
  • 2 Tbsp olive oil
  • 1 large onion sliced


  • Sheet pan
  • Kitchen twine
  • 2 prong roasting fork


  1. Score the fat (skin) side lightly in diamond pattern, about 1 inch between lines.
  2. Turn over pork belly and pierce with roasting fork about 1 inch apart.
  3. In small bowl, mix fennel, sage, rosemary, red pepper, garlic, salt, sugar, black pepper, lemon zest, and olive oil to form paste. 
  4. Rub the marinade paste all over the pork.
  5. Place on sheet pan and cover with plastic wrap.  
  6. Refrigerate overnight or at least 2-3 hours.
  7. Remove from refrigerator and bring to room temperature. 
  8. Roll from uncut side into roll (keep the scored side out).
  9. Tie with twine tightly about 1” apart. 
  10. Spread the sliced onion on sheet pan and add enough water to cover the bottom of pan.
  11. Place the roast on top.
  12. Roast at 475°F for ½ hour, rotating once if necessary.
  13. Decrease oven temperature to 325°F and continue baking for 2 more hours.
  14. Check frequently to maintain water in pan.
  15. Remove from oven and rest for 15 minutes. 
  16. Remove twine and slice thin.
  17. Enjoy.

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