Easy Porchetta

I find the traditional recipe of Porchetta is quite time consuming some it involves slow roasting for several hours. Hence, I improvise slightly and take some reference from the chinese roasted pork recipe. 


Ingredients:
- 1.4 kg of pork belly, butterflied
- 2 teaspoons of salt
- pepper
- 1 tablespoon of Italian mixed herbs
- 3 tablespoons of breadcrumbs
- 1 onion, diced
- 1 bulb of garlic, minced

Procedures:
1) Score the pork belly skin. Cut the meatside slightly so that it can absorb the flavours from the stuffing better later. Coat the skin with about 2 tablespoons of salt. 
2) In a frying pan, add some vegetable oil. Fry onions and garlic until fragrant. Add herbs and breadcrumbs. (Optional: Add chicken liver). Leave the breadcrumbs mix to cool until room temperature.
3) Scoop the breadcrumbs on the pork belly (meat side). Roll up the pork belly and secure it with cooking twine.
4) Leave it in the fridge overnight. Air-dry the pork skin the next day before roasting. 
5) Place it on a baking tray. Roast it at 180 degree celsius for 1 hour. 
6) Roast it at 275 degree celsius for 5-10 minutes until the skin is crispy. 
7) Remove the twine, slice and serve.

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