• 5 to 7 pounds boneless pork belly, skin on
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons ground pepper
  • 2 tablespoons ground fennel
  • 1 tablespoon crushed red pepper
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped sage
  • 12 cloves garlic, minced
  • Zest of one lemon
  • Kosher salt


  1. Place pork belly on large cutting board skin side up. Use a sharp knife or skewers to prick holes across the entirety of the skin.
  2. Flip the belly so flesh side is up. Score the flesh to create a diamond pattern.
  3. Season with kosher salt, pepper, fennel, red pepper, rosemary, sage, minced garlic and lemon zest. Use your hands to rub the mixture into the flesh.
  4. Roll belly into a tight log and tie together with twine.
  5. Refrigerate pork belly, seam-side down, uncovered for at least 4 hours to allow the skin to dry out. (This is necessary for the crackling skin.)
  6. Preheat oven to 300 degrees.
  7. Place pork on a v rack set in a large roasting pan. Rub kosher salt all over the pork belly skin.
  8. Roast the pork belly for 4 hours, basting with pan juices every half hour.
  9. After 3 hours, turn on the oven broiler and continue to roast for another 10 minutes to get that crispy skin.
  10. Rest crispy porchetta for 15 minutes before slicing with a serrated knife.
  11. Serve with your favorite sides.