The Perfect Pesto Pork Belly

The Perfect Pesto Pork Belly, Magic Marinades: Transform Your Cookout With These Enchanting Recipes


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This Tuscan treat is the perfect if you’re looking for an Italian lunch to linger on. Smothering this fatty pork cut with some homemade will bring the entire meal together.

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Time needed

4 hour preparation + 2.5 hour cooking

Serving Size / Yield

6 servings


  • For Pesto:
  • 2 cups of fresh basil leaves
  • 1/3 cup parmesan cheese
  • 1/3 cup of fresh pine nuts
  • 1/2 garlic salt
  • 3 cloves garlic (roasted)
  • 1/3 cup extra-virgin olive oil
  • For Roast:
  • 3 lbs boneless pork belly (skin on)
  • 1 rosemary sprigs without leaves
  • ½ lemon, zested
  • 2 cloves garlic
  • 1 tablespoons olive oil
  • 1 cup white wine, dry
  • 1 onion, sliced thin
  • 1 tbsp plain flour
  • 1 cups (500ml) Massel chicken style liquid stock
  • 2 ½ tbsp dry Marsala (see note)

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For Pesto:
Blend your fresh pine nuts, basil, cheese, and roasted garlic together. Use a sturdy food processor that can handle hard nuts.

As you process this mixture, gradually add in your olive oil. Once all of the olive oil has been added, add in your garlic salt and blend until smooth.

For Roast:
First things first, prep your pork. Score the skin and fat. Do so in a neat, criss-cross pattern but do not cut into the meat.

Next, put a cooling rack in the sink, place your pork gently on top of it, and then pour a kettle of boiling water over it. Let that pork crackle for a bit. Then, once it’s cooled down a bit, dry it well.

Once your pork is ready, season it! First, make a rub by crushing rosemary, lemon zest, garlic, and oil. Combine these ingredients thoroughly so they become a thick paste. Next, make sure to get that rub evenly over the pork. Cover and allow the pork to marinate for at least 4 hours or (even better) overnight.

Now, preheat your oven to 430°F. Put your pork in a lovely roasting pan. Then pour your wine over it. Finally, rub 2 tbsp of salt into the skin and roast it for about 30 minutes.

After your 30 minutes, reduce your heat to 320°F and return it to the oven to simmer for an hour.

If you thought you were done roasting, you were wrong! Throw in your onions in and let everything simmer for another hour until the skin of your pork is crisp.

Once your meat is done, scoop out the onions and pork from your pan and cover them loosely with foil.

Remove the fat from the pan, leaving the juices, then heat it on a stovetop and mix in flour. Cook for 1 minute, then whisk in your Marsala and stock until the mixture is smooth. Strain. Keep warm.

Now, slice your pork and smother it it with your freshly-made pesto to serve.

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