Baked Porchetta (pork belly roll), double pickled

Step-by-step photo recipe for a festive Italian dish “Porchetta”. Pork brisket porcelain with skin is prepared pickled first in liquid brine with spices, then in dry with herbs. Pork marinated in total two days. Thanks to the left pig skin, the roll turned out delicate inside and crispy outside. Share with friends: Photo of the dish: Christopher Testany Time: 50 hours. 59 minutes Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For liquid marinade:

• 3 150 – 3 600 gr. pork belly on the skin
• 2 tbsp. l fennel seed
• 6 tbsp. l dried juniper berries
• 3 tbsp. l black pepper peas
• 1 bunch thyme
• 1.5 tbsp. coarse salt
• 1/2 tbsp. light or dark brown sugar
• 40 cloves of garlic (about 3-4 heads), slightly crushed

For dry marinade:

• 2 tbsp. l fennel seed
• 1 tbsp. l dried juniper berries
• 1 tbsp. l black pepper peas
• 1/4 tsp ground nutmeg
• 2 tbsp. l chopped fresh thyme
• 4 garlic cloves, coarsely chopped

Recipes with similar ingredients: pork, garlic, thyme, fennel seeds, juniper berries, nutmeg, black pepper, brown sugar

Recipe preparation:

1. Prepare liquid marinade for meat: in a large pot pour 3.5 liters of water. Add garlic, fennel seeds, berries juniper, peppercorns and thyme. Bring the mixture to a boil, reduce heat and simmer for 10 minutes. Remove from heat, add salt and brown sugar, mix and let cool to room temperature temperature.



2. Pickle meat in brine: put pork belly in large pan, fill with brine, cover and put in refrigerator for 24 hours.



3. Prepare a dry marinade for rubbing meat: in medium fry the fennel seeds, berries in a skillet over medium heat juniper and peppercorns for 2-3 minutes before appearing specific aroma of spices. Coarse the resulting mixture in mill for spices. Pour into a small bowl, add nutmeg walnut, thyme and garlic.



4. Rub the pork with a dry marinade: remove the pork from Brine, dry. With a mixture of spices, rub the bacon on the meat side. The mixture may remain, use the part that will pester itself to meat. Put pork in a large baking sheet with high sides face up and clean in the refrigerator for 24 hours without covering the meat is dried up.



5. Make pork roll: preheat the oven to 240 degrees. (If your oven has a convection mode, turn on him. In this case, the oven must be heated to 230 degrees.) Turn the meat upside down. Roll into a roll, starting from a long side.



6. Tie the roll in several places in the distance about 2 cm apart.



7. Pierce the pork with a skewer in several places. It will help fat become dull and the skin becomes crisp.



8. Bake the porchetta: put the roll on the wire rack, set on a baking sheet with high edges. Lay close to pork roll 4 inverted spoons upside down. This is needed for so that the roll does not rotate. Bake for 30 minutes, turning baking sheet and pouring fat roll every 10 minutes. Turn down oven temperature up to 175 degrees (160 for convection mode) and continue to bake another 1.5 hours by turning the pan every 15 minutes. The temperature inside the pork roll should be 68 degrees.



9. Cut the porchetta: leave the pork for 30-40 minutes, then remove the threads and cut into slices 2 cm thick.