All-Belly Porchetta
- 1 whole boneless, rind-on pork belly, about 12 to 15 pounds
- 2 tablespoons whole black peppercorns
- 3 tablespoons whole fennel seed
- 1 tablespoon crushed red pepper
- 3 tablespoons finely chopped rosemary, sage, or thyme leaves
- 12 cloves garlic, grated on a microplane grater
- Kosher salt
- 2 teaspoons baking powder
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Garlic (12 cloves)
- Rosemary (3 tablespoons)
- Meat
- On pork belly, about 12 to 15 pounds, whole boneless rind (1)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Fennel seed, whole (3 tablespoons)
- Kosher salt (1)
- Peppercorns, whole black (2 tablespoons)
- Red pepper (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 6, 2011 (1 year ago).
48 people saved this recipe.
