There is something special about dishes that cook away in the oven while their aroma slowly fills the kitchen. Rolled pork belly is just such a dish. It combines crisp crackling, juicy meat and a rich herb mixture with lemon, making it both rustic and elegant at the same time. It is the kind of food that suits a quiet weekend, guests around the table or an extra-tasty treat you can also look forward to in a sandwich the next day. When the roast needs long, slow cooking, a spacious sauté pot with plenty of room for the roast is an ideal choice.
Ingredients
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1 pork belly, approx. 2 kg
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2 tbsp coarse salt
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2 sprigs of rosemary
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2 sprigs of sage
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2 medium onions
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2 heads of garlic
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25 g butter
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1 lemon
Method
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Score the rind diagonally at 2 cm intervals, then in the opposite direction to create a diamond pattern. It is important not to cut into the meat, as the crackling will not be as crisp. Rub salt into the cuts in the rind and season the meat side with salt.
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Blanch the rosemary, sage leaves, finely chopped onion and garlic in a little butter and add grated lemon zest. Spread the mixture over the meat side, roll up the roast, tie it with kitchen string and place it in a pot suitable for roasting in the oven.
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Place the roast in a cold oven and roast for 2.5-3 hours at 150 degrees
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Serve with salad or fries if you like
When you want something simple and really good
Some dishes do not need much to feel special. Porchetta is one of them. When you give the roast plenty of time in the oven and cook it in an ovenproof sauté pot from ONYX Cookware, with plenty of room for the roast, you get a dish that tastes really delicious, is easy to make and is a pleasure to serve.
