If you're looking for an easy, frugal and impressive roast, this golden brown, crispy and juicy pork roll is just what you need. Seasoned with lime, lemon juice, fennel and rosemary, this classic Italian blend will bring incredible flavor to your suckling pig.
- 3 pounds pork belly, skin on
- 2 tsp black peppercorns
- 2 tsp fennel seeds
- 2 tsp crushed red pepper
- zest and juice of 1 lemon
- juice of 1 lime
- 2 tbsp parsley, chopped
- sea salt
- 2 tsp baking powder
Place the pork belly skin-side down on the cutting board and use a chef's knife to lightly score diagonal lines on the meat, about 1/4 inch deep and 1 inch apart. Rotate the knife 90° and score again to create a diamond pattern.step 2
Spread lime and lemon juice over the pork. Let stand for 10 mins. Pat it dry before applying the seasoning.step 3
In a small skillet, toast the fennel seeds and peppercorns over medium-high heat until fragrant, about 1-2 mins. Transfer to a mortar or grinder and grind until roughly crushed.step 4
Combine the fennel, pepper, sea salt, paprika, lemon zest, and parsley in a bowl. Mix well.step 5
Season the pork with the whisked spice mixture. Use your hands to work the mixture deeply into the cracks and crevices of the meat.step 6
Roll the belly into a tight log, skin side out, and tie together tightly with kitchen twine. Mix 2 tablespoons kosher salt with 2 teaspoons baking powder. Spread the mixture over the entire surface of the pork. Wrap pork tightly in plastic wrap and refrigerate overnight if desired.step 7
Preheat the oven to 300℉. Make sure the surface of the pork is dry before roasting. Roast the pork rolls on the centre rack of the oven for 2-3 hours, basing with pan drippings every 30 mins. Use a meat thermometer to make sure the internal temperature of the belly reaches 160°F.
Increase the oven temperature to 500°F and continue to bake for 20-30 mins, until the crust is golden brown, crisp and bubbly. Check every 5 mins. Remove from oven, let rest 15-20 mins, slice and enjoy!
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