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  • 2017/09/11
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crispy porchetta

レシピ
材料・調味料 (10 人分)
Pork belly 10-11.5 lbs.
1
thyme
2 sprigs
rosemary
3 sprigs
parsley
1 bunch
oregano
2 cups
garlic
10 cloves
EVO
1 cup
chorizo
6 ounces
Italian sausage
1.5 pounds
作り方
0
rinse and pat dry pork belly
with a sharp knife, butterfly the pork belly vertically, fat side up

combine oregano, parsley, rosemary, thyme, extra virgin olive oil, and garlic in a food processor

spread the herb blend generously over the entire surface area

add chorizo and spread all over the belly

place the whole link of sausage on the very end of the belly

slowly and tightly, roll the pork belly from the end the sausage link is located

once rolled, tie the porchetta tightly with kitchen twine

spread remaining herb blend on the entire outside of porchetta

preheat oven to 450° Fahrenheit

place porchetta on sheet pan, and place in the oven for 30 minutes

after 30 minutes, reduce heat to 325° Fahrenheit and allow to cool

continue cooking for 1-2 hours, or until porchetta has reached an internal temperature of 160° Fahrenheit

pull from oven and allow to rest for 3 hours

enjoy 😁

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rotate the porchetta multiple times throughout the cooking process. this allows for a more even thick, crispy crust

みんなの投稿 (1)
I'd love to see what you can come up with.!
もぐもぐ! (11)