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