All-belly porchetta with pork-fat-roasted potatoes from The Food Lab: Better Home Cooking Through Science (page 664) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute sage or thyme for rosemary.

  • Chibblywibbly on April 06, 2026

    Recipe good and skin does turn out great - good special occasion roast... just soooo rich. Glad we tried it but likely won't make again.

  • SpatulaCity on December 26, 2023

    Whole Foods apparently does not sell any pork belly with the rind still in tact :( I was too late in my shopping day to go to another butcher so I forged ahead and made it still. The spice rub is delicious here! Would be nice with pork shoulder porchetta I’m sure. The fatback still got crispy from all that roasting, so no need for broiling at the end. The meat in the center was so juicy and flavorful, though I don’t care for the fatty texture surrounding. My husband loved it though! Worth it to seek out belly with skin in tact to get the cracklings.

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