Roasted Pork Belly Porchetta Recipe (with Video)

Prepare the pork belly
1. Score the skin lightly in a diagonal checkerboard pattern, make sure not to cut through the fat layer.
Prepare the marinade paste
1. Mix the rest of the ingredients together.
Marinate the pork belly
1. Rub the marinade all over both sides of the pork belly.
2. Place the marinated pork belly skin-side up on a sheet pan, cover in plastic wrap, and place in the fridge overnight for at least 12 hours.
Prepare for roasting
1. The next day, let the pork belly sit out at room temperature for at least 2 hours.
2. When it’s at room temperature, roll the pork belly into a porchetta shape with the skin side down.
3. Use butcher strings to tie the roast together, around 1-inch apart.
Roasting the pork belly
1. Put the pork belly in a sheet pan and add some water onto the pan to prevent the sauce from burning.
2. Heat the oven to 450 deg F and position the pork belly on the lower rack and let it roast for 30 mins.
3. After 30 mins, reduce the heat to 325 deg and continue roasting for another 2 hours.
4. Make sure to check the pan and continue adding enough water onto the pan.
5. At this point, the skin should bubble up and look crispy.
6. If you want it crispier, you can turn the heat up to 450F and let it roast for another 10 mins.
After roasting
1. Remove the pork belly from the oven and let it sit for 15-20 mins before carving.