Crispy Tuscan Pork Belly w/ Crackling & Marsala gravy.

Written By Veronica Farina
Crispy Pork Belly

Prep Time:10 mins
Total Time: 25 mins
Servings: 4
THC Content: 9mg serving

About this Recipe

This Crispy Tuscan Pork Belly with Crackling & Marsala Gravy is all about contrast: shatteringly crisp crackling on top, rich and tender meat beneath, and a deeply savory pan gravy that ties everything together. Inspired by classic Tuscan flavors, this dish layers rosemary, fennel, lemon zest, and garlic into the pork, while slow roasting renders the fat and builds flavor naturally in the pan.

The real secret here is technique. Pouring boiling water over the skin before roasting tightens the skin and kickstarts the crackling process, giving you that blistered, glass-like finish without needing a rotisserie or specialty equipment. A two-stage roast — hot first, then low and slow — ensures the meat stays juicy while the skin crisps beautifully.

Finished with a Marsala-enriched gravy made directly from the pan drippings, this is a show-stopping centerpiece that feels restaurant-worthy but is completely achievable at home. Serve it simply with green beans and lemon wedges to keep the focus where it belongs: on the pork.

Ingredients

  • 2.5 kg boneless pork belly, skin on

  • 2 rosemary sprigs, leaves only

  • 1 tablespoon fennel seeds

  • Zest of 1 lemon

  • 4 garlic cloves

  • 2 tablespoons olive oil

  • 2 cups dry white wine

  • 2 onions, thinly sliced

  • 2 tablespoons plain flour

  • 2 cups chicken stock

  • ⅓ cup dry Marsala

  • Green beans, for serving

  • Lemon wedges, for serving

  • Kosher salt, as needed

Optional Infusion

Garnish

  • Sliced green onions

Instructions

  1. Prepare the pork skin
    Score the pork skin with a sharp knife, cutting only through the skin and not into the meat. Pat the skin completely dry with paper towels.

  2. Blister the skin
    Slowly pour boiling water over the skin, allowing it to tighten and contract. Pat the skin dry again thoroughly — moisture is the enemy of crackling.

  3. Make the aromatic paste
    Crush the rosemary, fennel seeds, lemon zest, and garlic into a coarse paste using a mortar and pestle or food processor. Mix with the olive oil.

  4. Season and marinate
    Rub the aromatic paste all over the pork (avoiding the skin as much as possible). Leave uncovered in the refrigerator for at least 4 hours or overnight for best flavor and drier skin.

  5. Initial high-heat roast
    Preheat the oven to 220°C / 425°F. Place the pork skin-side up in a roasting pan and pour the white wine into the pan (not over the skin). Roast for 30 minutes.

  6. Salt the skin and lower heat
    Remove the pork from the oven and generously season the skin with salt. Reduce oven temperature to 160°C / 325°F and return the pork to the oven.

  7. Slow roast and add onions
    Roast for 1 hour, then scatter the sliced onions into the pan juices. Continue roasting for another 1 hour, or until the crackling is crisp and the meat is tender.

  8. Rest the pork
    Remove from the oven and rest the pork for 15 minutes before slicing.

  1. Marsala Gravy

    1. Build the gravy
      Pour off excess fat from the roasting pan, leaving the flavorful juices behind. Place the pan over medium heat, add the flour, and cook for 1 minute, stirring constantly.

    2. Finish the sauce
      Gradually whisk in the chicken stock and Marsala wine. Simmer until smooth, glossy, and slightly thickened. Season to taste.

    3. Optional Infused Marsala Gravy Finish

      To finish the gravy with an infused option, remove the pan from heat once the gravy has reached a smooth, glossy consistency. Gently mount in 1 teaspoon of infused butter or infused oil, whisking until fully emulsified and silky. Serve immediately.

Chef’s Notes

Dry skin = better crackling: If time allows, leave the pork uncovered in the refrigerator overnight after seasoning. This pulls moisture from the skin and dramatically improves crispness.

  1. Keep seasoning off the skin: The aromatic paste should stay mostly on the meat side. Oil, herbs, or moisture on the skin will prevent proper crackling.

  2. Rack if needed: If your pork belly sits unevenly in the pan, place it on a small rack so air can circulate under the meat while the skin stays exposed.

  3. Wine placement matters: Always pour wine or liquid into the pan, never over the skin — steam will soften the crackling.

  4. Crackling rescue: If the meat is done but the skin needs more color, blast it under the broiler for 1–3 minutes, watching closely.

  5. Make-ahead friendly: The pork can be roasted earlier in the day and reheated uncovered at 400°F / 205°C to re-crisp the skin before serving.

  6. Gravy consistency: If the gravy thickens too much, thin with a splash of stock or warm water. If too loose, simmer a few extra minutes.

If you’re infusing, mix your cannabis-infused olive oil at the last moment away from any heat. Start with 1 teaspoon and adjust based on your desired potency and tolerance. Always label infused versions clearly and keep them separate from non-infused options if serving a group.


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Veronica Farina
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