Photograph of the finished Maialino al forno

Italy · Heo sữa nướng lò kiểu Ý

Maialino al forno

3 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 4.4 lb
  • Photograph of Coarse salt Coarse salt 3.5 oz
  • Photograph of Rosemary leaves Rosemary leaves 1.7 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of White wine White wine 3 ⅓ cups
  • Photograph of Potato Potato 2.6 lb
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Bay leaf Bay leaf 8 leaves

Method

  1. 1 Score the skin in a square pattern, rub with coarse salt, and refrigerate uncovered for 12 hours.
  2. 2 Crush rosemary with garlic, fennel seeds, and pepper, then rub it onto the inside of the meat.
  3. 3 Arrange the potato cubes on a tray, pour in the white wine, and place the meat on top with the skin facing up.
  4. 4 Bake at 150 degrees for 2 hours, basting the meat with water from the tray every 30 minutes, but avoiding the skin.
  5. 5 Avoid wetting the leather surface; this is crucial for the leather to crack and become crispy. Wetting it once will make it tough and chewy.
  6. 6 Increase the temperature to 240 degrees for the last 20 minutes to make the skin blister, then rest for 20 minutes.

With an appliance

  • Oven 3 hr

    The convection fan operates at 145 degrees for 2 hours, then at 240 degrees for 18 minutes; the fan helps the skin dry more evenly.

Start cooking