Pair with eds
Tuscan Porchetta
Ingredients
- ¼ cup fresh rosemary, finely chopped
- 1 Tbsp kosher salt
- 2 Tbsp smoked paprika
- 5 garlic cloves, minced
- 2 tsp fennel seed
- ½ tsp black pepper
- ¼ cup extra virgin olive oil
- 1-6lb pork belly, skin on
- 1-4lb pork loin
Instructions
- In a bowl, mix together rosemary, salt, paprika, garlic, fennel, pepper and oil.
- Set aside.
- Score the skin of the pork belly making diamond shapes without permeating the meat.
- Flip the belly skin side down.
- Brush half the spice mixture on the belly.
- Slice down the length of the pork loin without cutting all the way through.
- Open loin to expose the centre.
- Place butterflied pork loin in the centre of the belly.
- Brush remaining spice mixture over loin.
- Roll pork into a cylinder shape but rolling the belly around the butterflied loin, tying butchers twine to hold the roll.
- Place in refrigerator over night.
- Preheat oven to 325°F.
- Roast porchetta until an instant read thermometer reads 140°F, about 3 hours.
- Remove from oven and let rest for 30 minutes before slicing.
- Serves 8.
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