Savory Roasted Pork Belly

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  • 2-3 pounds Villari Brothers Pork Belly
  • 2 Garlic Cloves
  • 1/8 teaspoon Ground Cloves
  • 1/2 teaspoon Caraway Seeds
  • 1/2 teaspoon Dried Chili Flakes
  • 2 Tablespoons Thyme Leaves
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Salt (Smoked Salt is ideal, but not a necessity)
  • 2 Tablespoons Fresh Cracked Black Pepper
  • 2 Onions, rough chopped or thick sliced
  • 2 Large Carrots, rough chopped
  • 2 Stalks Celery, rough chopped
  • Additional 2 Tablespoons Salt for later


  1. Pre-heat oven to 325°F.
  2. Score the Pork Belly skin with a very sharp knife, using a crisscross pattern and taking care not to cut through to the meat.
  3. Cut the onions, celery, and carrots into large pieces. Arrange the rough sliced/chopped vegetables in a roasting pan. (The Pork Belly will sit on top of the vegetables to keep it from touching the pan).
  4. Place Garlic, Ground Cloves, Caraway Seeds, Chili Pepper Flakes, Thyme, Black Pepper and 1 teaspoon of Salt in a mortar and pestle and crush to a paste. Stir in the Olive Oil and Lemon Juice.
  5. Rub the mixture over the Pork Belly and let stand at room temperature for 20-30 minutes.
  6. After 20-30 minutes, rub the skin and meat of the Pork Belly with the other 2 Tablespoons of salt.
  7. Place the Pork Belly on the vegetables and place the pan in the oven.
  8. Roast the Belly for 2 1/2 hours, then turn the temperature up to 425°F and allow to roast for another 15-20 minutes to brown. (You want an internal temperature of at least 165° F.)
  9. When the Pork Belly is cooked, remove from the oven, cover with foil and allow it to rest for 20-30 minutes.
  10. After it has rested, carve the meat in small cubes or slices to serve. It's great served with salad and mashed potatoes.
  11. Keep leftovers in an airtight container in the refrigerator. To reheat and serve, sauté pieces in a pan over high heat until warmed through.

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