It’s almost Easter and roasts will once again dominate most family gatherings. This porchetta Italian stuffed and roasted pork belly is the perfect centerpiece.
With this step by step recipe you can have a juicy, well seasoned and impressive roast on the table. Traditionalism or not you will love these golden brown roasted potatoes.
I make so many recipes on my blog, both meat and vegan related. If you or your family love roast meat then you will love this pork belly! It’s tender, juicy and filled with flavor.
Spices used in this Porchetta Italian Stuffed and Roasted Pork Belly Recipe
Chili Pepper Flakes
Coarse Salt (Himalayan salt was used in this recipe)
Loads of Garlic
Recipe Suggestions and Tips:
If your family loves crackling then these 2 things are important: the skin must be dry and give it some extra salt. I like using coarse salt for roasts.
With all roast meat you should let it rest before and after roasting.
Some cooks never baste but I RELIGIOUSLY baste! Have the oven on 200 to start for 15 to 20 minutes and then take it out, baste and drop the heat to 160 degrees for the rest of the time.
Also I am big on leaving the oven door open while I wait for the heat to drop so that I can get it at just the right temperature.
- 1.5 kg pork belly
- 1 onion diced
- 150 grams Italian salami (Calabrese) chopped
- 10 cloves fresh garlic
- 1 fresh lime (zest and juice)
- 1 tbsp oil (for frying)
- 1 bottle white wine
- 1 tbsp dried rosemary (or fresh)
- 1 tbsp fennel spice
- 1 tbsp fennel seeds
- 1 tbsp crushed chili flakes
- 1 tsp coarse salt
- 1 tsp oil (for crushing the spices)
Preheat the oven to its highest temperature like 190 or 220 degrees.
Using a pestle & mortar grind the fennel seeds, dried rosemary and a drizzle of olive oil together.
Heat the oil in a skillet/non stick pan and cook the onions and garlic (leave about 3 garlic aside).
Add the rest of the spices and cook for a few more seconds.
Add the chopped Italian sausage and continue cooking with about 2 tablespoons of wine. Once the liquid has cooked in, remove it from the heat and set aside.
Meanwhile lay the pork belly on a chopping board.
Cut small squares or diamond shapes into the skin but not too deeply.
Drizzle mixed seeds & oil from the pestle & mortar as well as the salt and using your fingers rub it all into the skin making sure it goes into the cuts of the meat.
Drizzle a squeeze of the lime juice and add the rind over the seasoned pork belly.
Roll or 'fold' the pork belly into a round roll ready to roast. Using the string cut about 4 to 5 pieces and tie knots around to keep it all together while cooking.
Pour half of the remaining wine into the oven tray with the stuffed tied pork belly and roast 25 to 30 minutes until the skin has browned and started to resemble crackling.
Remove, baste (pour the juices from the roast over the pork belly) add the remainder of the wine and return to the oven for another 30 minutes on 160 degrees until done and golden brown.
Allow the pork belly to rest for 30 minutes covered in foil before slicing and serve with your favorite sides.