Oink Oink!: Porchetta

Porchetta

Ingredients:

Pork belly (butterflied)
1/4 cup fresh parsley (chopped)
2 tbsp fresh sage leaves (chopped)
2 tbsp fresh thyme leaves
2 tbsp fresh onion leaves
2 tbsp garlic (minced)
2 tsp fennel seeds (crushed)
Zest of 1 orange
Olive oil
Salt and Pepper


Directions:

1. Combine all the ingredients for the stuffing.

2. I've asked the butcher to butterfly the pork belly so there's more surface area for rolling.  If not, you can just do it yourself with a sharp knife, cut crosswise but not all the way.

3. Lightly score and season the pork belly with salt, pepper and olive oil.

4. Place the stuffing on top of the pork.

5. Roll and tie.  Refrigerate for 24 hours.

6. Roast in the oven at 250°C for 15 minutes then lower the temperature to 120°C for about an hour.
Internal room temperature of 63°C.

7. Let rest for about 10 minutes.  Plate and Enjoy! :)