“I love using pork belly because of the fat to meat ratio. The finished product is always so moist and flavourful. Acme Meats always has amazing pork belly. To serve, we shave it extremely thinly and finish with shaved radish, pickled scapes, Italian parsley, celery leaf, drizzled with a good quality extra-virgin olive oil.” — Rosario Caputo, Cibo Bistro
| 1 | pork belly with skin on |
| 2 T | chopped garlic |
| 2 sprigs | rosemary, chopped |
| 1 bunch | Italian parsley, chopped |
| 1 c | fennel fronds, chopped |
| 1/3 c | toasted, then ground fennel seed |
| 1/2 c | salt |
| 1/3 c | ground black pepper |
| 2 T | olive oil |
Score the top layer of the skin with a sharp knife. Combine chopped herbs and spices (leave 2 t salt and 1 T pepper to the side for cooking) and rub the inside of the belly covering the entire surface. Roll and tie pork belly with twine and store in refrigerator, wrapped in plastic for 24 hours.
Preheat oven to 275ºF, pull pork belly out and drizzle oil over the scored skin. Rub the oiled skin with remaining salt and pepper and place in oven on a baking sheet for 1 and a half hours at 275ºF. Then turn oven up to 500ºF and blast the pork belly on high for 30-45 minutes until the skin puffs up and has a golden crisp. Remove from oven and rest uncovered for 30 minutes.
Serves 25-30 as part of a charcuterie board.