Tuscan Roasted Pork Belly


Tuscan Roasted Pork Belly


2 kilos of boneless pork belly with skin on

1 tablespoon of rock salt

1 tablespoon of fresh rosemary, chopped

1/2 teaspoon dried thyme

1/4 cup chopped garlic

1 tablespoon Pernod or 1 teaspoon fennel seeds

2 tablespoons of extra virgin olive oil

1 teaspoon paprika

1/8 teaspoon cumin

1 lemon, juice extracted and zested

1/4 cup honey

1 tablespoon of salt

1 teaspoon freshly cracked black pepper


  1. In a food processor, place dried herbs, garlic, pernod, olive oil, spices, juice and honey. Process until it becomes a paste-like mixture.
  2. With a knife, make a criss-cross pattern on the skin of the pork, avoiding to cut through the meat. Pour boiling water over pork and then dry completely using a kitchen towel. Sprinkle salt all over meat. Rub the meat side with the paste.
  3. Wrap the now paste-covered pork belly in, Glad Non-Stick Aluminum Foil. Make sure you place the pork belly on the dull side of the foil. Let it chill for at least 2 hours.
  4. Preheat your oven to 350F. Roast the pork in the oven for 1 hour.
  5. Increase heat to 375F. Unwrap the pork belly. Bake for 20 more minutes or until top is golden and crisp.