Crispy Pork Belly Porchetta
Thick-cut pork belly seared until the skin crackles and the inside stays juicy, finished with a hit of fennel and rosemary. Sliced hot and served with lemon and crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 642
- Protein
- 48g
Ingredients
- 2 lbs pork belly, skin-on, cut into 1.5-inch-thick slabs
- 1 tbsp fennel seeds
- 4 sprigs fresh rosemary sprigs
- 1 tsp black peppercorns
- 1 whole lemon
- 4 cloves garlic cloves, smashed
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat pork belly dry on both sides. Season skin generously with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 2 minutes.
- 3
Place pork skin-side down. Do not move for 8 minutes until the skin is deep golden and crispy.
- 4
Flip and add fennel seeds, rosemary, peppercorns, and garlic. Cook 5 more minutes until meat is cooked through.
- 5
Transfer pork to a cutting board and rest for 2 minutes. Slice into 0.5-inch-thick pieces.
- 6
Arrange slices on a plate, drizzle with pan juices, and serve immediately with lemon wedges.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- sharp knife
- paper towels
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