Ingredients:
Brine:
• 4 kg pork belly + pork loin
• 4 l water
• 120 g salt
• 30 g sugar
• 8 g curing salt (with nitrites)
• 15 g fennel seeds
• 15 g black pepper
• 5 g star anise
• 2 g cloves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 onion
• 5 garlic cloves
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Filling:
• 2 onions
• 5 garlic cloves
• 400 g chicken liver
• 400 g bread crumb (soaked)
• 100 ml white wine
• 10 g sage
• 10 g basil
• 10 g rosemary
• 10 g thyme
• 10 g fennel seeds
• zest of 2 lemons
• 200 g grated Parmesan
• 50 ml olive oil (EVO)
• salt & pepper (to taste)
⸻
Extra:
• 5 carrots
• 100 ml white wine
• 50 ml olive oil (EVO)
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Recipe (short version):
• Boil the water with salt, sugar, and curing salt until dissolved, then add the spices and herbs. Let it cool completely.
• Submerge the pork in the brine, cover, and refrigerate for 24 hours.
• Sauté the onions in olive oil, add the chicken liver and herbs, then remove from heat.
• Mix with the soaked bread, lemon zest, white wine, Parmesan, salt, and pepper.
• Open the pork “like a book,” create pockets, and spread the filling evenly.
• Roll tightly, tie well with butcher’s twine, and place in a tray over the carrots cut lengthwise.
• Massage with olive oil, salt, and pepper, then add the white wine.
• Roast at 225°C (437°F) for 40 minutes to develop a crispy crust.
• Cover with foil, reduce to 140°C (285°F), and cook for 3 hours (or until 75°C / 167°F internal temperature).
• Let the porchetta cool slowly in the turned-off oven.
🔥 Result: ultra-crispy skin, juicy meat, pure Italian flavor.
#porchetta #roastedpig #italianfood