Sheet-Pan Porceddu Sardo
Crispy pork belly with wild herbs and lemon—Sardinia's iconic roasted suckling pig, TikTok-sized. High heat, 25 minutes, unforgettable.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.5 lb pork belly, skin-on
- 3 sprigs fresh rosemary
- 4 sprigs fresh myrtle or thyme
- 4 cloves garlic, smashed
- 1 whole lemon, halved
- 1.5 tsp coarse sea salt
- ½ tsp black pepper
- 3 tbsp olive oil
Instructions
- 1
Pat pork belly dry with paper towels. Score the skin in a crosshatch pattern, cutting 1/8 inch deep.
- 2
Rub all over with salt, pepper, and olive oil. Tuck rosemary, myrtle, and garlic underneath and between folds.
- 3
Place skin-side up on a sheet pan. Squeeze lemon juice over the top and nestle lemon halves around the meat.
- 4
Roast at 450°F for 22–25 minutes until skin is crackling and golden, edges blistered and caramelized.
- 5
Remove from oven. Let rest 3 minutes, then cut into thick chunks. Serve hot with pan drippings.
Tools you’ll need
- sheet pan
- paper towels
- sharp knife
- oven
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