Porchetta (Italian Rolled Pork Belly)
An Italian classic! This rolled pork belly is stuffed with delicious Italian flavors and then roasted to perfection
Equipment
- Oven
Ingredients
- 8 lbs Pork Belly
- 2 whole brown onions
- 8 cloves garlic
- 3 tbsp olive oil
- 2 tablespoon fennel seeds
- 1 bunch sage
- 1 bunch rosemary
- 3/4 cup Parmesan cheese
- 1.25 cups breadcrumbs
- 6 whole carrots
- 1.25 cups white wine
- 1.25 cups water
Instructions
- Using a motor and pestle, combine the garlic, pepper, salt, fennel seeds. Fry off your onions and bread. Combine all ingredients in a bowl with the parmesan
- Place your pork belly skin side down. Give it a good season with salt and pepper. Place the stuffing all over the pork belly and roll the pork up. Secure it with butcher twine. Then score the skin and give it a good rub with olive oil.
- Preheat the oven to 230°C or 470°F. Place carrot in a roasting dish and sit the rolled pork belly on top of the carrots. Add 400mls of wine and 400 mls of water to the bottom of the pan.
- Place in the oven and cook for 25 minutes, then reduce the temperature to 170°C or 340°F and leave it to cook for 3.5 - 4.5 hours or until the meat feels tender.
- Allow it to rest for at least 30 minutes, then slice and serve.