Porchetta Recipe: Juicy Pork Belly With Crispy Crackling
A porchetta recipe that gets juicy, deeply seasoned pork belly and light, crispy crackling from a regular home oven. The belly is poached in a salted, vinegared liquor, steam dried, then roasted at 250C on a raised rack. Serves 4.
Equipment
- Baking / Roasting tray
- Wire / Cooling rack
- Chef's knife
- Chopping board
- Digital scales
- Measuring jug
- Oven thermometer
- Thermometer / Probe
- Large pot / Stockpot
- Plate / Tray
- Kitchen string
- Tongs
Ingredients
- Poaching Liquor
- 1 litre of water plus more to top up if needed
- 75 ml vinegar
- 2 teaspoons coarse salt
- 3 bay leaves
- 10 whole black peppercorns
- 2 x rosemary stalks
- 3 x parsley stalks
- Marinade ingredients see above
Instructions
- Place the poaching liquor onto a low heat to infuse.
- For the marinade, combine all the ingredients on the chopping board and rough chop together or use a food processor.
- Prepare the pork belly, remove any silver skin and excess fat, slice the belly open using the book cut method (see video)
- Season the belly all over with salt, add the marinade to the exposed meat sides of the belly.
- Roll the belly tightly and tie it into a cylinder (see video)
- Either marinate in the fridge overnight or cook straight away.
- Poach in the liquor for 60-120 minutes, depending on size (remove from liquor around 85c-90c) (see video)
- Leave to steam dry for 15 minutes and set oven temperature to 250c.
- Once the skin appears dry, brush with cooking oil, add a little salt and raise the porchetta off the base of the tray using a trivet (see video).
- Cook the porchetta for 20-50 minutes until you have great crackling.
- Rest and slice.
Video
Nutrition
Serving: 1portionCalories: 1102kcalCarbohydrates: 2.9gProtein: 23.9gFat: 110gSaturated Fat: 39.3gCholesterol: 180mgSodium: 1536mgPotassium: 525.5mgFiber: 1.4gSugar: 0.1g
Tried this recipe?Let us know how it was!