Porchetta
Ingredients
- 5 pounds boneless skin-on pork belly
- 3 pounds boneless pork loin roast
- 10 cloves garlic, crushed
- 2 tablespoons coarse salt
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried chilli flakes
- 3/4 cup white wine
Method
- Combine seasoning ingredients into a smooth paste.
- Place the pork belly on a clean, flat surface, skin side down.
- Score the meat with a knife, then rub the seasoning paste in.
- Sit the loin long-side parallel to the shorter side of the belly, then roll up tightly.
- Tie up the roll tightly with butcher's string every 2 inches.
- Put roast, uncovered, into the fridge for at least 8 hours.
- Remove roast from fridge and allow to warm up to room temperature.
- Preheat oven to 325°F.
- Pat the meat as dry as possible with paper towel.
- Put the meat on a rack in a roasting pan and then into the oven.
- Roast for 4 hours.
- Turn up the oven as high as it will go, then roast until the crackling is golden brown (about 30 minutes).
- Remove from oven and allow to rest uncovered for 30 minutes.
- Carve the roast and serve on soft white buns.
Source
