Lita Eats

Ingredients

Pork

• 1 pork belly (boneless, skin-on, preferably with loin attached)

Herb Marinade

• 4 large sprigs rosemary, finely chopped
• 12 cloves garlic, grated
• Zest of 1 lemon
• 1 bunch flat-leaf parsley, roughly chopped
• 1 tbsp (15 ml) fennel pollen (or toasted fennel seeds)
• 1 tbsp (15 ml) chili flakes
• 30 g (about 1 oz) salt

Methods

Step 1: Make the Marinade

• Mix all marinade ingredients in a bowl.
• Cover and refrigerate until ready to use.

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Step 2: Prepare the Pork

Trim the Skin

• Roll the pork belly to find where the skin overlaps.
• Trim excess skin so no skin ends up inside the roll.

Remove & Prepare the Loin

• Separate the loin by following the natural seam.
• Butterfly the loin (slice and open it flat).
• Rub ¼ of the marinade onto the loin.
• Set aside.

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Step 3: Prepare the Belly

• Score the skin in lines (use a sharp knife or razor).
• Cut deeper score lines into the flesh side.
• Rub the remaining marinade thoroughly into the belly.

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Step 4: Assemble & Roll

• Place the marinated loin back onto the belly.
• Roll tightly into a log shape.
• Tie securely with kitchen string, starting from the center outward.

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Step 5: Dry in the Fridge

• Place on a rack over a tray.
• Refrigerate uncovered for 24–48 hours
  👉 This helps dry the skin for extra crispiness.

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Step 6: Roast

1. Preheat oven to 225°C (445°F)
2. Roast for 40–45 minutes (to crisp the skin)
3. Lower temperature to 140°C (285°F)
4. Continue cooking until internal temp reaches 75°C (170°F)
   • About 3 hours total
   • Start checking after 1.5 hours

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Step 7: Rest & Serve

• Rest for 20–30 minutes before slicing.
• If it cools too much, briefly reheat in the oven to re-crisp the skin.

Tips

• Dry skin = crispy crackling → don’t skip fridge time
• Score deeply, but don’t cut through the meat completely
• Tie tightly to keep shape while cooking
• Use a thermometer for best results (this is key!)