Porchetta is deliciously moist rolled pork belly, covered with a crisp, crunchy skin and seasoned with fresh green herbs giving it the most sensational flavour. It is traditionally slow cooked for several hours in a wood fire oven and my Dad, who has been making it for 20 years, is the master who will share his techniques! Not for the faint hearted, good porchetta does require some patience…but the end result is literally MELT-IN-YOUR-MOUTH ridiculously, great.#porchetta #porchettarecipe #HowToMakePorchettaPORCHETTA | How to Make Porchetta at HomeINGREDIENTS:4kg (8.8 pounds) pork bellyNutmegSalt & PepperBrandyRosemaryBay leaves.HOW TO COOK THE PORCHETTA:Using foil, wrap the porchetta completely, using a few pieces, to make sure there are no gaps. Cover each end too, pressing down to keep it firmly on the pork.Now, using a fork, pricki the foil almost all over – but be gentle as there is no need to do this to the meat. This technique, will help the fat to come out.Pre-heat a woodfire oven to 300 degrees celcius (or 572F).Get the tray, and place the grill rack inside, then pour water into the bottom of it, making sure it doesn’t touch the porchetta. This is the best technique to allow the fat to drip and prevent it from sticking to the pan. It will also help to cook the meat, with the vapour it will produce, keeping it tender.Place the tray in the oven, and leave it to cook for 10hr at this temperature.After 10 hours, remove it from the oven, take off the aluminium foil, then place it back on the rack and in the oven for between 1-1.5 hour.This extra time, will allow for the crust to form and requires you to turn the porchetta over every 20min or so, to ensure it is consistently crunchy all-round!Now…just a little more patience! Remove it from the oven, leave it to rest, covered with a tea towel or cloth for 2 hr….then it’s time to DEVOUR it!E ora si mangia, Vincenzo’s Plate…Enjoy!======================================================
