Imagine the sizzle of pork belly roasting in the oven, the crackle of that golden skin as you slice into tender, herb-studded layers—welcome to your next show-stopping centerpiece. Whether you’re gathering around the table for a festive holiday, celebrating a milestone, or simply craving something extraordinary on a cozy Sunday afternoon, this Stuffed Pork Belly delivers on every level: crisp, savory, aromatic, and impossibly juicy.
Why You’ll Love This Recipe
- Flavor Booster: A fragrant blend of rosemary, thyme, garlic, and lemon zest infuses every bite with bright, savory notes.
- Textural Contrast: The crisp crackle of skin gives way to meltingly soft meat and a tender, Parmesan-kissed breadcrumb stuffing.
- Make-Ahead Friendly: You can assemble (and even tie) the roll a day ahead—just keep it wrapped in the fridge, then roast to perfection.
- Crowd Pleaser: One 3-pound roll easily feeds 6–8 people; slice it thin for elegant individual portions or keep cuts thick and rustic.
Ingredients
- 3 lb pork belly, skin on
- 1 tbsp olive oil, plus extra for drizzling
- 1 tsp salt, plus generous extra for the skin
- ½ tsp freshly ground black pepper
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 4 cloves garlic, minced
- Zest of 1 lemon
- 1 cup fresh breadcrumbs
- ½ cup chopped spinach or kale (optional, for color and nutrients)
- ¼ cup grated Parmesan cheese
- ½ tsp fennel seeds (optional, for a hint of licorice warmth)
- Butcher’s twine, to secure the roll
Step-by-Step Instructions
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Prep & Season
- Preheat your oven to 350°F (175°C).
- On a clean board, place the pork belly skin-side down. Score the skin in a shallow crisscross, being careful not to cut into the flesh (this will help the fat render and skin crisp).
- Flip the belly over and rub the meat side with 1 tsp salt, pepper, herbs, garlic, and lemon zest.
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Make the Stuffing
- In a small bowl, combine breadcrumbs, Parmesan, chopped greens (if using), fennel seeds, and a drizzle of olive oil. Toss until the crumbs are lightly coated and fragrant.
- Evenly spread the mixture over the seasoned meat.
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Roll & Tie
- Working carefully, roll the pork belly into a tight log, skin still on the outside.
- Use butcher’s twine to tie the roll at 1–2 inch intervals—this keeps everything snug and ensures even cooking.
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Roast to Perfection
- Rub the exterior with olive oil and a generous sprinkle of salt to encourage blistering skin.
- Place the roll on a rack in a roasting pan and cook for 1½ to 2 hours, until an instant-read thermometer reads 160°F (71°C) at the center.
- For the pièce de résistance, crank the oven up to 425°F (220°C) for the last 15–20 minutes to blast the skin into crackling bliss.
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Rest & Slice
- Let the pork rest, tented loosely with foil, for 10 minutes. This allows juices to redistribute and keeps each slice succulent.
- Snip the twine, carve into rounds, and arrange on a warm platter.
Serving Suggestions
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes tossed with olive oil and thyme.
- Creamy Mashed Potatoes: Infuse with butter and a splash of cream for maximum comfort.
- Pan Jus: Deglaze the roasting pan with a splash of white wine or stock, swirl in a knob of butter, and drizzle over each slice.
Pro Tips for Success
- Score Deep Enough: Shallow crisscross cuts help the fat render but keep them no deeper than ¼ inch.
- Room Temperature Start: Let the tied roll sit at room temp for 30 minutes before roasting—this promotes more even cooking.
- Master the Rest: Patience is key. Slicing too soon lets precious juices escape.
I hope this stuffed pork belly becomes the star of your next feast—each crisp-tender mouthful is a testament to the magic of slow roasting and herby stuffing. Happy roasting!
