Description
A delicious Italian-style roast featuring succulent pork, aromatic herbs, and fennel for a unique flavor.
Ingredients
Scale
- 5 pounds pork belly
- 2 tablespoons fennel seeds
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 450°F (230°C).
- Score the pork belly skin in a crisscross pattern.
- In a bowl, mix together fennel seeds, salt, black pepper, garlic, rosemary, and sage.
- Rub the mixture onto the pork belly, including the scored skin.
- Roll the pork belly tightly and tie with butcher’s twine.
- Place in a roasting pan, drizzle with olive oil, and roast for 30 minutes.
- Reduce heat to 300°F (150°C) and continue to roast for 2.5 to 3 hours.
- Let rest for 15 minutes before slicing and serving.
Notes
- For best results, use fresh herbs.
- Allow pork to come to room temperature before cooking.
- Serve with roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg