I saw a post recently on a porchetta pork belly and the skin looked so crispy and just the way I liked it, that I knew I wanted to try it. Unfortunately, when Hubby went to go get me a slab of pork belly, they didn’t have any in a decent size to roll up. So I looked up a few recipes and came up with this version. I used the cooking times and temperatures in Donna Hays’ recipe and it worked out perfectly.
One of the recipes I saw used herbs and oil and I went with that route, using my favourites, along with minced garlic and chili salt.
After the initial 20 minutes sear, and then turning down the heat to 400°F, I set the timer for 40 minutes. When I went to check on it, I noticed the pork belly had tipped over, so the next time I make this, instead of piling the veggies into the pan and placing the pork belly on top of the onion steaks, I will cut those onion slabs in half and nestle the pork belly between them. That way the onions should act as a bit of a brace. The meaty portion of the belly came out wonderfully flavoured by the herbs, broth, and veggies, and still kept the skin cracklin’ and crispy.
Once it was finished cooking, and resting, I sliced the belly into pieces and served with the veggies (and some brussel sprouts and bacon), and the mushrooms had absorbed all the juices and broth. Almost as good as the pork belly!
- Pork belly
- Fresh oregano
- Fresh sage
- Fresh thyme
- Fresh rosemary
- 1 tablespoon minced garlic
- 2 tablespoons of olive or avocado oil
- 1 bulb of garlic, deskinned
- Chili flakes (crushed so a bit broken down)
- Coarse or Flakes Salt
- Fresh cracked pepper
- 3 small tomatoes, quartered
- 6-8 crimini mushrooms
- 1 leek (cleaned, cut into 1 inch chunks)
- Preheat oven to 425°F
- Mix some of the crushed chili flakes and salt together.
- Cut a crisscross pattern through the skin of the pork belly.
- Rub some of the chili salt into skin and cuts.
- Place in fridge uncovered for 2 (or more) hours.
- Slice onions into steaks and cut them in half and place in roaster.
- Scatter the garlic, mushrooms, tomatoes, and leeks around the onions.
- Spread crushed sprigs of oregano,thyme, rosemary, and sage leaves over everything.
- Make a paste of chopped oregano, sage, thyme, minced garlic, and oil.
- Rub the herb paste on the meat part of belly and into the skin.
- Give a generous sprinkle of the chili salt over the skin.
- Place the pork belly skin side up and nestle between the onions.
- Fill the bottom of roaster with broth until it almost comes to the level of the meat (not the fat or skin)
- Let cook for 20 minutes at 425°F.
- Turn the heat down to 400°F for 50-60 (until the skin is crackly)
- Let rest 10 minutes before serving.