This is a challenge: you can either vote for fennel Porchetta or for rosemary Porchetta. These are cooked in a single long shot (more than 4 hours) in a homemade wood fired oven.
I’ve (ideally) divided the pork belly into two identical pieces: the first half has been seasoned with fennel (manly flowers and just a little amount of seeds, flowers are really much much more aromatic), white pepper, Trapani red salt, Tuscan extra virgin olive oil and fresh garlic.
The second half has been prepared instead by adding rosemary (from my home garden), black pepper, Cervia white salt, Ligurian extra virgin olive oil and again fresh garlic.
The meat was cooked in a wood fired oven for 4 hours (being the overall weight 4 kg) at about 170 °C. Just at the end, the temperature was increased (I lit the wood fire again for a while) in order to get the crunchy and crispy skin.
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Composer: Whitesand (Martynas Lau)
Year: 2019
Title: All The Way
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