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An alltime Italian favourite roast. Great warm or even served cold the next day.
Ingredientes
- 4 kg Pork loin skin on with belly Flap on
- 80g Garlic, minced
- 15g Rosemary leaves finely chopped
- 15g Fennel seeds, finely ground
- 15g Sage leaves, finely chopped
- 6g Thyme leaves, finely chopped
- 85g Salt
- 4g White pepper
- Strong cotton butchers twine
Direcciones
- Score pork skin evenly with a very sharp knife
- Massage salt into the cuts and liberally into the flesh side of the pork
- Let rest for 1 hour
- Carefully separate skin from belly part lengthwise to about half way through the whole piece. Taking care not to cut therough the skin
- Chop garlic finely and rub garlic evenly onto the meat- side of the pork belly & loin
- Cut (don't Chop!) rosemary, ie line up the rosemary leaves together lengthwise and cut across. This will retain more of the essential flavour oils.
- Chop thyme leaves & sage very finely with a sharp knife
- Grind the fennel seed in a spice grinder
- Mix together the herbs & fennel powder; sprinkle over the surface of the meat.
- Roll up the pork belly tightly and tie with strong string at 3cm intervals
- Roast in 140C oven for 3.5-4 hours
- Turn up the oven temperature to 190 C and bake for 20 mins until the skin becomes crisp.
- Remove porchetta from oven and allow to stand/rest for 20 mins prior to serving.
- A serated knife can accomplish the slicing with ease.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 20 servings | |
| Calories 12 | |
| Calories from Fat 2 | 17% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1649mg | 69% |
| Potassium 37mg | 1% |
| Total Carbs 2.45g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.05g | 0% |
| Protein 0.39g | 1% |
