By GZCookin’
Porchetta
8 steps
Prep:1hCook:4h
Porchetta! The Swiss roll of pork & an Italian masterpiece! Perfect for a dinner party or simply just a Sunday afternoon indulgence. Pork mince infused with Sage, Parmesan, Chilli, Breadcrumbs & Parsley stuffed & rolled in a belly of pork rubbed with Garlic & Rosemary. Bursting with flavour & deceptively easy to prepare. The butcher is your friend on this one, they’ll know exactly how to prepare the pre-roll belly. Enjoy 💫
Updated at: Thu, 17 Aug 2023 03:53:43 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories761.8 kcal (38%)
Total Fat42.8 g (61%)
Carbs55.2 g (21%)
Sugars8.7 g (10%)
Protein33.9 g (68%)
Sodium839.1 mg (42%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Score the fat side of the pork belly & leave uncovered in the fridge overnight
Step 2
Butterfly your belly and on the meat side rub chopped garlic & rosemary over the meat with a little olive oil. Add salt & pepper at this stage.
Step 3
Prepare your stuffing - Put pork mince, sage, finely diced shallots, half the parsley, Parmesan & breadcrumbs in a bowl with a dash of milk & the chilli. Mix well with your hands
Step 4
Spread out the pork mince stuffing on top of the meat to about a cm thick, top to end. Place the rest of the parsley in a bunch where ever you like on the belly.
Step 5
Roll carefully and tie the Porchetta when happy. Check reel for method
Step 6
Place on a rack in a tasting tray, place some carrots underneath and pour in the wine & stock.
Step 7
Put Porchetta on top & roast in the oven on very high for 30 mins. Then lower temperature to 180 Degrees & cook for 3-4hrs until meat is tender. Basting every once in a while.
Step 8
Take out of oven & rest for 30mins. Take off string, slice & serve. Enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
