Rolled & Roasted Pork Belly, Pepperonata Recipe

Prep and Flatten

Pat the pork belly dry with paper towels. If the slab is uneven, trim small thin pieces so it lays flat. Score the fat side lightly in a crosshatch if some fat remains. Place pork belly on a cutting board, skin side down (if skin removed, place the nicer outer surface down) and, starting at one short end, gently roll it tightly into a cylinder about 2–2½ inches in diameter. Tie the roll at 1-inch intervals with kitchen twine to hold its shape.

Marinade Rub

In a small bowl combine kosher salt, freshly ground black pepper, chopped thyme, minced garlic, lemon zest and 2 tablespoons olive oil. Rub the mixture evenly all over the rolled pork belly, pressing into the meat. Place in a shallow dish, pour the white wine around (not directly on the rubbed surface), cover and refrigerate for at least 2 hours or overnight for deeper flavor. Remove from fridge 30 minutes before cooking to take the chill off.

Preheat and Sear

Preheat oven to 180°C (350°F). Heat 1 tablespoon vegetable oil in a large, ovenproof skillet over medium-high heat until shimmering. Remove excess marinade from the pork so it sears rather than steams. Place the rolled pork belly seam-side down and sear, turning with tongs, until deeply browned on all sides, about 8–10 minutes total. If the roll resists being turned, sear a little longer to achieve a crust.

Roast

Add 120 ml chicken or vegetable stock and the optional rosemary sprig to the skillet. Spoon a little stock around the pork (not over the crust) to create steam. Transfer skillet to the preheated oven and roast for 35–45 minutes, or until an instant-read thermometer inserted into the center reads 70–72°C (158–162°F). Baste once or twice with pan juices during roasting.

Rest and Finish

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. While the pork rests, place the skillet back on the stove over medium heat, reduce pan juices slightly, then whisk in 1 tablespoon butter to create a glossy finishing sauce. Taste and adjust seasoning. Remove twine from pork and slice into ½-inch rounds.

Roast Peppers

While the pork is resting (or roast peppers ahead), char the whole bell peppers directly over a gas flame or under a hot broiler, turning occasionally, until skins are blackened and blistered all over, about 10–15 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this loosens skins. Peel, seed, and cut peppers into 1/2–1 inch strips.

Cook Pepperonata

In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add sliced red onion and sauté until soft and translucent, about 5–7 minutes. Add sliced garlic and cook 30–60 seconds until fragrant. Add the peeled pepper strips and chopped tomatoes (or 250 g canned crushed tomatoes), stir to combine. Add 1 tablespoon red wine vinegar and 1 teaspoon sugar, then season with 1 teaspoon salt and freshly ground black pepper to taste. Reduce heat to low and simmer gently, uncovered, stirring occasionally, 12–15 minutes, until everything is tender and flavors have melded.

Finish Pepperonata

Stir in chopped fresh basil and adjust seasoning with salt, pepper, or another splash of vinegar if needed. Keep warm until ready to plate. The pepperonata should be saucy but not watery; simmer longer to reduce if needed.

Spoon a generous bed of warm pepperonata onto each plate. Arrange 3–4 slices of rolled pork belly on top. Drizzle with the pan finishing sauce and scatter chopped parsley over the pork. Serve with lemon wedges on the side for a bright squeeze before eating.