Christmas Porchetta
Directions
- 1Make sure the pork belly has the skin on.
- 2Using a razor or a very sharp knife, score the skin of the pork belly.
- 3Add salt in between all the fat.
- 4In a pestle and mortar, crush fennel seed and dried chili.
- 5Add a layer of salt, pepper, fennel, and chili on the pork belly.
- 6Add fresh sage.
- 7Add fresh marjoram.
- 8Add finely chopped garlic.
- 9Line up some butcher twine underneath the pork belly.
- 10Roll up the pork belly and tie it with the twine.
- 11Put the rolled pork belly in the fridge uncovered for at least one day (two days recommended).
Ingredients
- 9.27 lb pork belly
- 1 handful sea salt
- 1 tablespoon fennel seed
- 1 tablespoon dried chili
- 1 handful fresh sage
- 1 handful fresh marjoram
- 1 handful finely chopped garlic
- 1 handful freshly cracked pepper
Equipment
razor or very sharp knifepestle and mortar
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