Porchetta
Ingredients:
- Skin on pork belly 1 side (3900g or 8lbs, 10oz)
- Boneless pork shoulder (3800g or 8lbs, 6oz), brined for 4 hours in 1% brine
- 5 medium shallots brunoise (finely diced and cooked in butter)
- 8 cloves garlic brunoise (finely diced and cooked in butter)
- 1 whole zest of orange
- 1 tsp smoked parpika
- 2 tsp fennel seed (toasted)
- ½ tsp ground cumin
- ½ tsp chipotle powder
- ¼ tsp ground coriander
- 1/5 tsp fennel pollen
- ½ tsp black pepper
- 5 Tbsp brown sugar
- 1 tsp picked thyme leaves
- 6 Tbsp kosher salt
Method:
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Pierce the skin of the pork belly with meat tenderizer to pierce though as much surface area as possible, but not all the way through the skin.
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Butterfly the pork belly to spread open as flat and as wide as possible without splitting it completely. The meat should still be attached.
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Heavily season the pork with salt and pepper.
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Score the pork shoulder so it can spread as wide as possible to cover the surface area of the pork belly.
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Heavily season the pork belly with salt and pepper.
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Mix together all the spices in a bowl to form a paste, making sure the brown sugar is fully incorporated.
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Spread it evenly around the pork belly and shoulder.
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Roll the pork belly and shoulder tightly to expose the skin side facing up.
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Tie it tightly with butcher’s twine.
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Heavily season the skin with salt and black pepper.
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Cook in an oven preheated to 300F for 3 hours.
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Take the meat out and raise the oven temperature to 550F.
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Put the meat back in the oven for 2 minutes to crisp up the skin.
- Remove the porchetta from the oven, letting rest for a few minutes. Slice as per your desired thickness and serve.
