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Porchetta

  • 250minutes

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Source: www.closetcooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pork shoulder or butt, cut into the shape of a cylinder about 3 inches diameter and 12 inches long, about 2 pounds

  2. 1/4 cup olive oil

  3. 8 cloves garlic, chopped

  4. 2 tablespoons rosemary, chopped

  5. 2 tablespoons sage, chopped

  6. zest of 1 lemon

  7. 1 pork belly with skin on, large enough to wrap around the shoulder,

  8. 12 inches across,

  9. 20-24 inches long and about 1 1/2 inches thick

  10. 1/4 cup brown sugar

  11. 1 tablespoon fennel seeds

  12. 1 tablespoon dill seeds

  13. 1 teaspoon red pepper flakes

  14. 2 teaspoons salt

  15. 1 tablespoon cracked black pepper

Instructions Jump to Ingredients ↑

  1. Marinate the pork shoulder in the olive oil, garlic, rosemary, sage. lemon, salt and pepper in a zip lock bag in the fridge over night.

  2. Cut diagonal criss-crossing lines across the fat side of the pork belly.

  3. Cure the meat side of the pork belly in the brown sugar, fennel seeds, dill seeds, red pepper flakes, salt and pepper, wrap in plastic and let sit in the fridge overnight.

  4. Pull the pork shoulder and belly out of the fridge an hour before you intend to start roasting.

  5. Wrap the pork belly around the shoulder with the fat side out and tie everything up with butchers twine.

  6. Roast in a 400F preheated oven for 30 minutes then reduce the temperature to 250F and continue roasting until the pork reaches an internal temperature of 140F.

  7. Let the porchetta rest for 30 minutes before carving.

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