Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, porchetta. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Free & Fast Tracked UK Delivery. Buy Now Pay Later Financing Available. Save on items across our Range, including Homewares, Furniture, Appliances & Garden. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking.

Porchetta is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Porchetta is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook porchetta using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Porchetta:

1. Prepare 1 Kg pork belly, boneless
2. Make ready 2 Sprigs rosemary, leaves picked
3. Get 3 springs fresh thyme
4. Prepare 1 large bulb of garlic
5. Prepare 1 tbsp fennel seeds
6. Prepare 1 pinch chili flakes
7. Take 1 pinch Sichuan pepper (Optional)
8. Take 1 lemon, zested
9. Make ready 2 tbsp white wine
10. Make ready 1 tsp flaky sea salt
11. Get 1/2 tsp cracked black pepper
12. Prepare 500 ml water

In Lazio, rosemary tends to be the most prominent flavouring. A true porchetta is made from whole suckling pig, stuffed. This is a domestic take on the Italian marketplace staple of roast suckling pig, and quite my favourite thing to eat in Italy. I've specified pork shoulder, but really you can get any cut of pork you want: the important thing is that it's opened out to form a roughly oblong slab or sheet, which you then smear with.

Instructions to make Porchetta:

1. To begin, place the fennel seeds and chili flakes in hot, dry pan and toast for 30 seconds, until fragrant
2. Wrap the garlic by foil and leave it in oven under 160°C for 30mins to 1 hour.
3. Place the pork belly skin-side down and slice it in the middle horizontally. Stop at last 2 centimeters in the end to remain the pork in one connected piece
4. Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper, lemon zest and white wine and grind to a rough paste. (You could simply chop them all together finely if you don’t have pestle and mortar)
5. Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly.
6. Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling. Chinese culinary method would poke the skin with pinpoint to make it crispy. In the last picture I use the tip of my knife to do that.
7. Preheat the oven to 160°C
8. Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 2 to 2 and half hours. Check at intervals; if the water has evaporated, add a little more. Put a tray under the pork to collect the oil dripping down while baking. The oil is perfect to cook leftover potato. If you like crispy skin with texture like fired pork skin, use top heat function of the oven in the last 10 mins. Turn the pork around to burn the skin evenly.
9. This picture is the version of poking holes using knife tip
10. Leave it to rest for 30 minutes before carving. Slice and serve warm in panini bread. Or use it as topping for Japanese Ramen🍜

This is a domestic take on the Italian marketplace staple of roast suckling pig, and quite my favourite thing to eat in Italy. I've specified pork shoulder, but really you can get any cut of pork you want: the important thing is that it's opened out to form a roughly oblong slab or sheet, which you then smear with. This recipe is a great Italian alternative for a Christmas roast pork. In Italy, the skin of porchetta is served crisp, but not crackled like classic British roast pork. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest.

So that is going to wrap this up for this special food porchetta recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!