Pork Belly Roast
For some Italian celebrations, this moist, boneless roast uses an entire pig—talk about a crowd-pleaser! For our more minimalist version, we use the belly (ask your butcher for a 50% fat ratio), brine it before smothering it in garlic and herbs and cook it slow and low. The result? Succulent, savoury meat that’s the ideal […]
Ingredients
- 5 lb (2.3 kg) lean pork belly, rind removed
- 1 tbsp salt
- ½ lemon
- ½ orange
- 12 leaves fresh sage
- Pepper
- 6 cloves garlic, finely chopped
- ½ cup (25 g) chopped flat-leaf parsley
- ¼ cup (10 g) chopped fennel fronds or dill
- 1 tbsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 2 tbsp (30 ml) olive oil
Instructions
- On a work surface, place the pork belly flat. If needed, cut the thickest part of the pork to open like a book and create an approximate rectangle about ¾ inch (2 cm) thick. With a small sharp knife, score the outer fat.
- Season both sides of the meat with the salt. Rub both sides with the lemon and orange halves. Season with pepper. Place the meat in a glass dish, fat side down, and cover with the sage leaves. Refrigerate uncovered for 12 hours.
For some Italian celebrations, this moist, boneless roast uses an entire pig—talk about a crowd-pleaser! For our more minimalist version, we use the belly (ask your butcher for a 50% fat ratio), brine it before smothering it in garlic and herbs and cook it slow and low. The result? Succulent, savoury meat that’s the ideal texture—a cross between cured and roasted. Thinly sliced and stuffed into sandwiches or served family-style on a platter, this dish guarantees your guests will go hog wild.