Porchetta

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READY IN: 50hrs
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pork belly (Skin lightly blanched)
  • 1
    cup garlic (Peeled-smashed)
  • 1
    cup thyme (picked)
  • 2
    tablespoons chili flakes
  • 2
    tablespoons garlic powder
  • 2
    tablespoons maple powder for pork
  • 4
    lemons (juice)
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DIRECTIONS

  • After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.
  • Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.
  • Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.
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