Description
Savory Herb-Infused Pork Belly with Fennel
Ingredients
Scale
- 3 to 4 pounds pork belly, skin-on
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red chili flakes
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 4 cloves minced garlic
- 1 large fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 2 tablespoons extra virgin olive oil
- Kitchen twine
Instructions
- Begin by heating your oven to 450°F.
- Carefully score the pork belly skin in a diamond pattern, ensuring you don’t cut into the meat beneath.
- In a mixing bowl, combine the sea salt, black pepper, chili flakes, rosemary, thyme, minced garlic, lemon zest, and lemon juice. Generously massage this aromatic blend into the pork belly, focusing on the scored skin for maximum flavor.
- Arrange the fennel slices in a large roasting dish, creating a fragrant base for the pork. Position the pork belly on top, skin side facing up.
- Pour the olive oil over the pork, ensuring it coats the skin thoroughly.
- Secure the pork belly with kitchen twine, wrapping it tightly to maintain its shape while roasting.
- Place the dish in the hot oven and roast for 30 minutes to achieve a crispy skin.
- Lower the oven temperature to 325°F and continue to roast for 2 to 2.5 hours, until the internal temperature reaches 180°F and the skin is perfectly crisp.
- Once done, take the pork out of the oven and allow it to rest for at least 15 minutes before slicing into succulent pieces.
Notes
- For an added depth of flavor, consider incorporating a tablespoon of fennel seeds into the herb mixture.
- For a brighter taste, feel free to add orange zest alongside the lemon zest.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 35g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies
Keywords: Italian Porchetta Roast with Fennel & Herbs