Roasted Pork Belly Tuscan Style

Pork belly (flank), a boneless part of pork ribs, is a very inexpensive cut of meat. It might be a bit harder to find, but its worth asking your butcher if they can provide it, as the roasted meat is very juicy and flavorful. It also pairs excellently with numerous spices and herbs.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2.5 kg Meat, pork, ribs

  • 2 twigs Rosemary, fresh

  • pieces Lemon zest, fresh

  • 4 pods Garlic, fresh

  • 3 spoons Oil, olive

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 500 ml Alcohol, Wine, White

  • 2 piece Onion, raw

Steps

  1. Rinse the pork belly and thoroughly dry it with paper towels. Score the skin and fat in a criss-cross pattern, but be careful not to cut into the meat. Rinse the rosemary sprigs under running water, shake them well, and pluck the leaves. Finely chop the leaves. Peel and finely chop the garlic.

  2. In a small bowl, mix the rosemary, garlic, lemon zest, and olive oil. Rub the meat on all sides with the prepared marinade, wrap it in plastic wrap, and marinate in the refrigerator for at least 4 hours (preferably overnight).

  3. Preheat the oven to 220 degrees Celsius. Place the marinated meat in a baking dish and pour the wine over it (with the skin side facing up). Rub the skin well with pepper and salt, then place the dish in the preheated oven for 30 minutes. After 30 minutes of baking, reduce the temperature to 160 degrees Celsius and bake the meat for another 1 hour.

  4. Peel, clean, and halve the onion. Cut all halves into thin slices, which you add to the baking dish with the meat after 1 hour of baking. Bake for another 1 hour or until the skin is nicely crispy and the meat is completely tender.

  5. Place the roasted meat on a cutting board, loosely cover it with a piece of aluminum foil, and let it rest for 10 to 15 minutes. Meanwhile, strain the sauce that has formed in the baking dish and remove any excess fat.

  6. Cut the meat into pieces of your desired size, serve them on plates, and accompany them with your chosen side dish and the strained sauce.

Nutrition Information (Per 100g)

  • Calories: 281.15 kcal
  • Fat: 23.44 g
    • Saturated Fat: 6.9 g
  • Carbohydrates: 0.5 g
    • Sugars: 0 g
  • Protein: 14.6 g
  • Fiber: 0.04 g