How to make a delicious Porchetta #pork #meat #meatrecipes #holidayrecipes #recipe #cooking

Part five of 50 in of my meat lovers series where I teach you how to make the best meat dishes. And today we are going over porquetta because I truly think y’all should all make this for Christmas. Take a four to five pound pork belly and we’re going to score the meat side. This way flavors can penetrate deep. Flip it over, roll it up, and then we’re going to score the skin with our knife. Then remove the inside section of skin because that’s going to be in the rollup and it’s not going to get nice and crispy since it’s not going to have air touching it. Heavily salt and sit in the fridge overnight. Day of we’re going to make the herb mixture that we’re going to spread on the inside of the porcetta. This includes fennel frrawn, sage, rosemary, zest of orange, and lemon, and of course, a bunch of garlic. I then like to mix it with some pine nuts for some fun texture, a bunch of herbs, and then of course, olive oil. It’ll make this thick paste. We’re going to then spread it onto the inside of the pork belly. Roll that up so it’s nice and tight. And then we’re going to use butcher’s twine. And every 2 to 3 in, tie it off. double kn on it so it’s very secure and holds into a tight roll. Roast at 450 for 30 minutes, then decrease it to 325 for the next two hours and 45 minutes. It results in a juicy, flavorful, and delicious porquetta. Check out the recipe on my