Porchetta Rolled Roast Pork Belly
A hearty dish that'll give you a nice warm feeling during those cold winter days.
Equipment
- Deep baking tray
- Cooking string
Ingredients
- 1/2 pork belly
- 8.5 pints water for the marinade
- 6 cloves garlic for the marinade
- 1 tbsp juniper berries for the marinade
- 1 tbsp pepper for the marinade
- 1 tbsp fennel seeds for the marinade
- 2 tsp juniper berries to season the meat
- 1 tbsp fennel seeds to season the meat
- 2 tsp pepper to season the meat
- salt to season the meat
Instructions
- After bringing the water to the boil, add the garlic, fennel, juniper berries, and pepper. Let it simmer for 10 minutes.
- Now place the pork belly on a deep baking tray and pour the marinade on top once it has cooled to room temperature. Try to spread as many of the spices onto the meat as possible to give it extra flavor. Leave the pork belly to marinate for 24 hours.
- Take the meat from the baking tray and towel it dry.
- Now lightly roast the rest of the juniper berries, fennel seeds and pepper in a pan before grinding them into a fine powder. Next, rub one side of the belly with the seasoning and roll the meat up. The seasoned side should be on the inside.
- To prevent the pork roll from unfurling in the oven, it's best to tie it up using several pieces of cooking string.
- Bake your tasty pork roll in a convection oven at 320°F for two hours. For this recipe, it's important keep an eye on the meat while it's baking and ensure it's cooking evenly. Switch the tray around every 20 minutes and turn the roll.