From the EFK recipe collection
- Prep
- 35 min
- Cook
- 240 min
- Total
- 305 min
- Yield
- 8-10 servings
Let’s get cooking
Ingredients
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Directions
- Toast the fennel seeds briefly and crush them. Mix with rosemary, thyme, garlic, lemon zest, crushed red pepper, wine, salt, and black pepper. Place the pork belly skin-side down and lightly score the flesh without cutting through the skin. Rub the herb mixture over the belly and loin. Position the loin across the belly, roll tightly, and tie securely every 1 to 2 inches with butcher's twine. For the crispest skin, refrigerate uncovered overnight. Bring the roast toward room temperature while the oven heats to 325°F. Place on a rack over a roasting pan and roast until the belly is tender and the center of the loin is at least 145°F, generally 3 to 4 hours depending on thickness. If the skin needs more crisping, raise the oven to 475°F for the final 10 to 15 minutes while watching closely. Rest at least 20 to 30 minutes before slicing.
Equipment
Roasting pan with rack; butcher's twine; small skillet or mortar for spices; sharp chef's knife; instant-read thermometer
Food safety & storage
USDA guidance for whole pork roasts is a minimum 145°F internal temperature followed by at least a 3-minute rest. Check the thickest part of the loin without touching fat or the pan. Avoid cross-contamination from raw pork and refrigerate leftovers within 2 hours; reheat leftovers to 165°F.
View this recipe on the original EFK website ↗