Sheet-Pan Porceddu (Sardinian Roast Pork)
Whole pork belly or ribs rubbed with rosemary, garlic, and lemon, then roasted until the skin crisps and meat pulls apart. A Sardinian classic simplified for weeknight dinner.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.75 lb pork belly or ribs (1.5 to 2 lb, skin-on if possible)
- 4 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, minced
- 1 lemon lemon (zested + juiced)
- ½ tsp fennel seeds (optional but traditional)
- 3 tbsp olive oil
Instructions
- 1
Pat pork dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife.
- 2
Combine minced garlic, lemon zest, rosemary leaves, fennel seeds, salt, pepper, and olive oil in a small bowl.
- 3
Rub the herb mixture all over the pork, working it into the scored skin and crevices.
- 4
Place pork skin-side up on a sheet pan. Roast at 425°F for 20–24 minutes until skin is golden and crispy.
- 5
Drizzle with lemon juice. Rest for 3 minutes, then pull meat apart or slice and serve hot.
Tools you’ll need
- sheet pan
- paper towels
- sharp knife
- small mixing bowl
- oven
- instant-read thermometer (optional)
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