Porchetta - Shane's Quality Butchery

MAIN DISH

Porchetta

Pork & Veal

6

PERS

2 HRS

INGREDIENTS

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.