Crispy Oven Pork Belly (Poretta)

Ingredients

• 1 liter Water (for poaching, infused with aromatics)
• 3 leaves Bay Leaves (dried)
• 10 pieces Whole Black Peppercorns (whole, for poaching liquid)
• 2 stalks Fresh Rosemary Stalks (for poaching liquid)
• 2 stalks Fresh Parsley Stalks (for poaching liquid)
• 2 tablespoons Apple Cider Vinegar (helps skin become crisp)
• 1 teaspoon Salt (heavy pinch for poaching liquid)
• 1 kilogram Pork Belly (skin on, trimmed of silver skin and excess fat)
• 3 cloves Garlic (minced)
• 5 leaves Sage (fresh, chopped (or 1 tsp dried))
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Rosemary (chopped, handful)
• 2 tablespoons Fresh Parsley (chopped, handful)
• 1 heaping teaspoon Fennel Seeds (optional, toasted for extra aroma)
• 1 zest Lemon Zest (zest of one lemon, fine)
• 2 tablespoons Salt (generous amount for seasoning meat and skin)
• 3 pieces Kitchen Twine (food‑grade, about 1 m total)
• 2 tablespoons Vegetable Oil (for brushing skin before high‑heat roast)
• 4 slices Carrot or Onion Slices (optional, to lift pork on tray)

Instructions

1. Make Poaching Liquid

   Combine 1 L water, 3 bay leaves, 10 whole peppercorns, 2 rosemary stalks, 2 parsley stalks, 2 Tbsp cider vinegar and a heavy pinch of salt in a large pot. Bring to a gentle simmer over low heat to infuse the aromatics.

   Time: PT10M

   Temperature: low simmer

2. Trim the Pork Belly

   Pat the 1 kg pork belly dry. Remove any large pieces of silver skin and excess fat with a sharp knife.

   Time: PT5M

3. Create Book Cut and Incisions

   Make a horizontal cut through the middle of the belly, about 95 % through, so it opens like a book. Then make shallow criss‑cross incisions across the meat (not the skin) to increase surface area for the marinade.

   Time: PT5M

4. Season the Pork

   Season both sides of the meat generously with salt, including a good pinch on the skin. Pat the salt into the skin to help it adhere.

   Time: PT3M

5. Prepare Herb‑Garlic Marinade

   Rough‑chop garlic, sage, black pepper, fresh rosemary, fresh parsley, fennel seeds and lemon zest until the mixture is mostly green and fragrant.

   Time: PT5M

6. Rub Marinade Into Meat

   Spread the herb mixture over the pork, avoiding the skin side, and rub it into the incisions and meat surfaces.

   Time: PT5M

7. Roll and Tie the Pork Belly

   Starting with the meat side down, roll the belly tightly into a log. Secure with kitchen twine using a shoe‑lace style knot: one knot in the centre, then one halfway to each end, and a final cross‑knot to keep everything tight.

   Time: PT5M

8. Poach the Pork (Low‑Temp Cooking)

   Place the rolled pork in the pot with the infused poaching liquid, skin side up, ensuring the liquid just covers the meat. Cover with a lid and transfer to a pre‑heated oven at 120 °C for 90 minutes.

   Time: PT90M

   Temperature: 120°C

9. Steam‑Off the Pork

   Remove the pork from the liquid, place it on a wire rack set over a baking tray, and let it sit uncovered for 15 minutes to allow surface moisture to evaporate.

   Time: PT15M

10. Preheat Oven for Crackling

    Increase oven temperature to 250 °C (or 475 °F) and let it fully preheat.

    Time: PT10M

    Temperature: 250°C

11. Oil and Salt the Skin

    Brush the pork skin lightly with vegetable oil and sprinkle a thin layer of salt.

    Time: PT5M

12. High‑Heat Roast for Crackling

    Roast the pork at 250 °C until the skin is uniformly crisp and golden. This usually takes between 20 and 50 minutes; in this recipe it was 37 minutes.

    Time: PT37M

    Temperature: 250°C

13. Rest and Slice

    Remove the pork from the oven, discard the twine, and let it rest on the rack for 15 minutes. Then slice into 1‑cm thick pieces and serve.

    Time: PT15M

Nutrition Facts

Calories

625

Protein

15 g

Carbohydrates

5 g

Fat

60 g

Fiber

0 g

Ingredient Substitutions

• Instead of Water: Chicken broth, vegetable broth
• Instead of Bay Leaves: Dried thyme
• Instead of Whole Black Peppercorns: Cracked pepper
• Instead of Fresh Rosemary Stalks: Dried rosemary
• Instead of Fresh Parsley Stalks: Cilantro stalks
• Instead of Apple Cider Vinegar: White wine vinegar, Rice vinegar
• Instead of Salt: Kosher salt
• Instead of Pork Belly: Pork shoulder with skin
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Sage: Thyme
• Instead of Black Pepper: White pepper
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Fennel Seeds: Anise seeds
• Instead of Lemon Zest: Lemon juice (1 tbsp)
• Instead of Salt: Kosher salt
• Instead of Kitchen Twine: Butcher’s string
• Instead of Vegetable Oil: Olive oil (high smoke point)

Equipment Needed

• Large oven‑safe pot or Dutch oven with lid
• Cutting board
• Sharp chef's knife
• Kitchen twine
• Mixing bowl
• Microplane or fine grater
• Wire rack
• Baking tray
• Meat thermometer
• Oven
• Spoon or ladle

Critical Steps — Do Not Skip

• Horizontal book cut and shallow incisions
• Seasoning the skin with salt
• Low‑temperature poach at 120 °C
• 15‑minute steam‑off before high heat
• High‑heat roast at 250 °C for crackling

Chef Tips from the Video

• For extra aroma, toast the fennel seeds briefly in a dry pan before adding them to the herb mix.
• If you prefer a deeper flavor, add a splash of white wine to the poaching liquid.
• Use a kitchen torch on the skin after the high‑heat roast for an ultra‑crisp finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat gently to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge and re‑crisp under a hot oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• After rolling and tying, refrigerate the pork for 12–24 hours; the flavors will deepen and the skin will dry further, improving crackling.
• The poached pork can be cooked up to a day ahead, then refrigerated; re‑crisp the skin with a short high‑heat blast before serving.