A classic Italian pork belly roll with cracker-crisp skin and deep flavours.
Recipe by Vinny Lauria, executive chef at Linguini Fini.
*Featured in Crave’s Issue 76, September 2016
PREP & BOOK TIME
8 1⁄2 hours; 1 hour
White onion purée (500g)
Garlic, minced (500g)
Chilli flakes (20g)
Kosher salt (100g)
Brown sugar (100g)
Ground black pepper (20g)
Ground fennel seed (10g)
Whole pork belly, with skin (5kg)
1. Prepare the spice rub
- In large mixing bowl, mix together all the ingredients except for the pork belly.
2. Butterfly the pork belly
- Lay the pork belly on a cutting board, skin side down.
- Butterfly the meat by scoring it in half horizontally, but do not cut through completely.
3. Season and tie the pork belly
- Open up the pork belly and massage the spice rub into the meat. Roll the pork belly into a pinwheel and tie with butcher twine.
- Wrap the pork belly roll into four or five layers of cling film or vacuum in a sous-vide bag to retain its flavours and juiciness. Then wrap in foil.
4. Roast the pork belly
- Place into the oven on a rack in a roasting pan and slow cook for eight hours at 140°C.
- Remove from the oven and rest on a rack for 45 minutes.
5. Remove excess oil and roast again
- Remove the wrapping and pat the skin dry.
- Pre-heat the oven to 225°C and bake for another hour to crisp up the skin.
- Slice and serve.