MAIN DISH
Porchetta
Pork & Veal
6
PERS
2 HRS
1.5kg | Pork Belly |
1/2 | bunch Cavolo Nero (Tuscan Kale) |
2tbs | Fennel seeds |
2tbs | Coriander Seeds |
3 | Cloves garlic peeled |
1/2 | bunch fresh sage, leaves picked |
1/2 | bunch fresh thyme, leaves picked |
3 | good quality pork sausages, skins removed |
A delicious pork recipe for the whole family
LET’S START …
N°1
Preheat a fan forced oven to 220 degrees Celsius. Place all ingredients, except pork belly, into a food processor and blitz until it comes into a paste.
N°2
Score skin of pork belly. Place skin side down and cut a flap to open up the meat.
N°3
Spread paste on the inside of the pork belly meat. Roll up, tie, season with salt and olive oil and place on a lined baking tray.
N°4
Cook for 20mins, then rotate the rolled pork and cook for another 20mins.
N°5
Reduce heat to 180 degrees and continue to cook for a further 1.5 hrs.
N°6
Remove from oven and rest before slicing.
TIP: To get super crispy crackling, take the pork belly out of any packaging, place on a plate in the fridge overnight to allow the skin to dry out.