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Asian Inspired Porchetta

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© 2021 |

© 2021 |

© 2021 |

© 2021 |

Porchetta is an Italian classic but I turned it Asian by giving it a twist replacing fennel rosemary with a mixture of Sichuan peppercorns, cilantro/coriander, star anise, garlic, cumin, chilli and cinnamon and serving it with some roasted vegetables flavoured with the drippings, and if desired, some sambal sauce. It's rich, fatty, juicy, herby, aromatic with crunchy pork cracklings that I can't get enough. (imagine an audible crackling sound when you bite into it!!! Just heavenly). I would have added lemongrass to the spice paste if I had it. Again I didn't use pork loin for the stuffing. Instead of just rolling up some belly, which works great, I scored the skin then butterfly it (using a very sharp knife to separating the meaty side from the skin and opening it like a book) and roll it up. This technique gives you more flavour and much easier to shape the porchetta.
This recipe is good for 4 persons with some leftover, that make the most delicious sandwiches.

Spice Herb Paste
  • 2-2.2 kg Pork belly, butterflied into a single rectangular piece
  • 2 tsp Sea salt
  • Cherry tomatoes on the vine
  • Belgian endive, halved
  • Sambal oelek, to serve
  • 1 tsp Star anise powder
  • 1/2 tsp Cinnamon powder
  • 2 tsp Sichuan peppercorns, ground into powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Chilli pepper flakes
  • 2 tsp Sea salt
  • 4 Garlic cloves, minced
  • 40 g Cilantro, chopped
  1. Pat the pork belly dry with paper towel. Use a sharp knife to score the skin in a crosshatch checkerboard pattern, cutting just into the fat layer at 1cm intervals. Generously season pork rind with salt, rubbing salt into score marks.
  2. Place the pork belly on a cutting board with scored skin side down. Hold a really sharp knife parallel to the cutting board and place the blade halfway up the belly. Draw the blade along the edge carefully and gently start splitting the belly in half making it half as thick, leaving one end attached. So now you have one single rectangular piece.
  3. To make the spice-herb paste, combine all the ingredients in a food processor and process until smooth.
  4. Spread the paste evenly over the pork belly. Gently roll up the pork into a log and tie it firmly with kitchen string at 3cm intervals to secure. Transfer to a large roasting pan and place in the fridge, uncovered, overnight to dry out the skin. You can also place the pork on a wire rack set on a baking tray if you don't have a roasting pan.
  5. Remove the pork from the fridge about two hours before cooking to allow it to come to room temperature. Preheat oven to 210C/410F fan forced.
  6. Pat the pork skin dry with paper towel. Roast for 30 minutes or until the skin starts to crackle. Reduce oven to 150C/300F fan forced. Roast for a further 1 hour 30 minutes until cooked through. Add tomatoes and endive halves next to the pork at the last 15 minutes and brush with the drippings. Remove from the oven and allow to rest for 20 minutes before slicing.

© 2021 |

© 2021 |

© 2021 |


Tom 15/12/21 01:07

...WOW, this looks fabulous!!!

David 15/12/21 02:25

Angie, A beautiful creation! Quite exotic by East Tennessee standards. It would turn heads, that's for sure. I know that I'd love it. Take Care, Big Daddy Dave

Christine 15/12/21 02:40

Delicious, never made pork bellies.

Suja Manoj 15/12/21 02:48

Love the Asian inspired flavors here, looks fabulous!

Raymund 15/12/21 03:28

Loving all the flavours in here

J.P. Alexander 15/12/21 03:33

Gracias por la receta. Te mando un beso, la hare pronto.

Gloria Baker 15/12/21 05:19

Looks amazing ANgie and Im sure delicious!!

kathyinozarks 15/12/21 05:59

Sounds delicious, beautiful presentation

Margaret D 15/12/21 06:26

That does look delicious and I bet it is too.

Lola Martínez 15/12/21 08:18

Esta carne es más jugosa para rellenar que el lomo, con ese relleno y esa guarnición, queda estupenda.
Un beso.

Nancy Chan 15/12/21 09:11

This is beautiful. Asian version sounds great.

The Velvet Runway 15/12/21 11:31

This looks so delicious!
Julia x

Ben | Havocinthekitchen 15/12/21 12:26

I've never made (nor even tried) Porchetta, but it looks so sumptuous - juicy and tender from the inside and so shiny and crisp from the outside. Wonderful flavours, too!

DEZMOND 15/12/21 13:15

Poor little pork!
I do love the black plate, though!

New Classic r 15/12/21 13:24

Love this Asian twist on porchetta. I am definitely going to try this. I'll bet those spices would also be good in applesauce.

My name is Erika. 15/12/21 13:52

Those spices sound yummy with pork. Almost better than porchetta. We always like applesauce with our pork in my house, and your Asian spices, not quite applesauce like but like it than in the Italian style. Hope all is well Angie. Hugs-Erika

Chef Mimi 15/12/21 16:08

ohhhhhh very very nice! Fabulous flavors!

Pam 15/12/21 19:02

WOW! It is stunning.

Anonymous 15/12/21 19:24

Your porchetta turned out picture perfect, Angie! Love the twist of using Asian flavors!

Paolina 15/12/21 20:10

Che meraviglia! I tuoi piatti mi piacciono tanto!!!

Bill 15/12/21 23:09

That looks so delicious.

Cooking Julia 15/12/21 23:46

That is such a beautiful recipe!!

mjskit 16/12/21 03:45

What a fabulous and tasty twist on a porchetta. Very creative Angie

speedy70 16/12/21 08:59

Una ghiotta preparazione, complimenti!!!!

Paola Pepe 16/12/21 10:53

Una ricetta spettacolare da proporre per le feste natalizie! Bravissima

shirleysimplerecipe 16/12/21 12:25

Hi! Angie, the porchetta looks delicious 😃!

2pots2cook 16/12/21 14:20

Delish ! Happy holidays !

foodtravelandwine 16/12/21 14:30

It looks so elegant!!....and delicious too....wonderful for dinner....and sandwiches too!!....great idea!!........Abrazotes, Marcela

Maria Grazia Ferrarazzo Maineri 16/12/21 15:42

What a great idea for Christmas Day, Angie!

Jeff the Chef 16/12/21 16:00

That looks absolutely spectacular. I love the asian twist you gave it - what a collection of flavors. And you description of the crunch just makes me crave it.

savorthebest 16/12/21 17:57

I love porchetta and this sounds so unique

Sherry's Pickings 17/12/21 06:39

we're not pork eaters but this looks wonderful and the flavours sound fab! Merry Christmas!

Yvonne @ Fiction Books Reviews 17/12/21 09:32

Although from our previous conversations, you will know that I am a confirmed meat-eater, I do only enjoy lean meat and the notion of belly pork just turns my stomach, so this probably wouldn't be one for me, although I would like to try a dish using that combination of aromatic spices, which sounds delicious.

Your presentation and recipe instructions for this dish are amazing! :)

Julie 17/12/21 10:35

What a fab pic, Angie.. looks delicious!!

Rose world 17/12/21 11:24

Yummy porchetta. Make a nice Christmas dish.

I love porchetta, and the recent one I had was Thai version. Tasty.

Eva Taylor 17/12/21 14:55

What a great idea, just love it. It’s a beautiful dish, just love the scroll you achieved.

[Reply] 17/12/21 15:25

Oh goodness Angie, this sounds absolutely amazing!! Beautiful presentation too!

Roz | La Bella Vita Cucina 17/12/21 18:02

Oh I can only imagine all of the crisp pork cracklings around this porchetta! I could eat that all by itself!! Yum! Beautiful presentation, Angie!

Valentina 20/12/21 03:14

Simply stunning, Angie. Happy holidays! :-) ~Valentina

tigerfish 23/12/21 22:30

Great twist on a classic. Love that crispy skin

eileeninmd 25/12/21 11:27

Hello Angie,
The Porchetta looks delicious and so pretty when sliced. Another great recipe, thanks for sharing. Merry Christmas to you and your family! I wish you all the best in 2022, a Happy and Healthy New Year!

SavoringTime in the Kitchen 29/12/21 23:46

What a delicious twist on traditional porchetta, Angie! You are so clever!


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