Pork Belly Roast
- Preparation 45 min
- Cooking 5 h
- Marinating 12 h
- Servings 8
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.
Featured in RICARDO Magazine BACK TO SCHOOL 2016
- Nut-free
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free
Categories
Ingredients
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Pork