Crispy rolled pork belly with cranberries and herbs

Crispy rolled pork belly with cranberries and herbs

Based on 10 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This dish is inspired by one of my all-time favorite dishes, Italian Porchetta—a gigantic piece of crunchy golden-skinned pork loin stuffed herbs and garlic. This cranberry-stuffed variation is great for a crowd or festive occasion. Taking the time to dry out the rolled pork belly overnight means you’ll get enviably crunchy pork crackling, so don’t skip this step."

Difficulty

Easy 👌

Preparation

25 min

Baking

125 min

Resting

730 min

Ingredients

2Servings
kg
pork belly
½ tbsp
fennel seeds
10 g
cranberries
tbsp
flaky sea salt
½ tsp
chili flakes
¾ cloves
garlic
tbsp
olive oil
sage leaves
g
rosemary
10 g
dried cranberries
salt
cranberry sauce (for serving)
MetricImperial

Utensils

frying pan, food processor, 2 cutting boards, 2 knives, kitchen twine, baking dish, baking sheet, oven, paper towels, tongs, aluminum foil

How-To Videos

homemade-cranberry-sauce

Homemade cranberry sauce

how-to-secure-a-cutting-board

How to secure a cutting board

Nutrition per serving

Cal903
Fat70 g
Protein57 g
Carb16 g
  • Step 1/5

    Toast fennel seeds in a frying pan over medium-low heat until fragrant, approx. 2 min.
    • ½ tbsp fennel seeds
    • frying pan

    Toast fennel seeds in a frying pan over medium-low heat until fragrant, approx. 2 min.

  • Step 2/5

    Add cranberries to a food processor along with flaky sea salt, chili flakes, garlic cloves, toasted fennel seeds, olive oil, sage leaves, rosemary, and dried cranberries. Blend into a paste and set aside.
    • 10 g cranberries
    • tbsp flaky sea salt
    • ½ tsp chili flakes
    • ¾ cloves garlic
    • tbsp olive oil
    • sage leaves
    • g rosemary
    • 10 g dried cranberries
    • food processor

    Add cranberries to a food processor along with flaky sea salt, chili flakes, garlic cloves, toasted fennel seeds, olive oil, sage leaves, rosemary, and dried cranberries. Blend into a paste and set aside.

  • Step 3/5

    Butterfly the piece of pork belly, making sure to leave one edge intact, and equally distribute the cranberry and herb paste over the pork.
    • kg pork belly
    • salt
    • cutting board
    • knife

    Butterfly the piece of pork belly, making sure to leave one edge intact, and equally distribute the cranberry and herb paste over the pork.

  • Step 4/5

    Roll pork belly into a log and use kitchen twine to tightly tie it up, leaving about 3/4-inch/2-cm of space between each section. Transfer the rolled pork to a baking dish and leave in the fridge for at least 12 hrs., or overnight, for the skin to dry out. On the next day, take the meat out of the fridge an hour before cooking to bring it down to room temperature.
    • kitchen twine
    • baking dish

    Roll pork belly into a log and use kitchen twine to tightly tie it up, leaving about 3/4-inch/2-cm of space between each section. Transfer the rolled pork to a baking dish and leave in the fridge for at least 12 hrs., or overnight, for the skin to dry out. On the next day, take the meat out of the fridge an hour before cooking to bring it down to room temperature.

  • Step 5/5

    Preheat the oven to 220°C/425°F. Transfer pork belly to a baking sheet and pat off any moisture on the skin, then transfer baking sheet to the oven. Reduce heat to 180°C/350°F after approx. 30 min., and roast for approx. 1.5 – 2 hrs. more. To make the skin extra crispy, switch the oven to highest grill setting. Use tongs to rotate the pork three times to brown all the sides evenly, approx. 3 – 5 min. Be sure to stand by the oven door and watch as the skin can burn very quickly. Remove the pork from the oven, cover loosely with aluminum foil and allow to rest for approx. 10 min. Remove aluminum foil, thickly slice rolled pork belly, and serve with cranberry sauce. Enjoy!
    • cranberry sauce (for serving)
    • baking sheet
    • oven
    • paper towels
    • tongs
    • aluminum foil
    • cutting board
    • knife

    Preheat the oven to 220°C/425°F. Transfer pork belly to a baking sheet and pat off any moisture on the skin, then transfer baking sheet to the oven. Reduce heat to 180°C/350°F after approx. 30 min., and roast for approx. 1.5 – 2 hrs. more. To make the skin extra crispy, switch the oven to highest grill setting. Use tongs to rotate the pork three times to brown all the sides evenly, approx. 3 – 5 min. Be sure to stand by the oven door and watch as the skin can burn very quickly. Remove the pork from the oven, cover loosely with aluminum foil and allow to rest for approx. 10 min. Remove aluminum foil, thickly slice rolled pork belly, and serve with cranberry sauce. Enjoy!

  • Enjoy your meal!

    Crispy rolled pork belly with cranberries and herbs

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