crispy porchetta

Name: crispy porchetta｜robert payneさんの料理レシピ
Ingredients: 1 Pork belly 10 11 5 lbs; 2 sprigs thyme; 3 sprigs rosemary; 1 bunch parsley; 2 cups oregano; 10 cloves garlic; 1 cup EVO; 6 ounces chorizo; 1 5 pounds Italian sausage

レシピ

材料・調味料 (10 人分)

Pork belly 10-11.5 lbs.: 1

thyme: 2 sprigs

rosemary: 3 sprigs

parsley: 1 bunch

oregano: 2 cups

garlic: 10 cloves

EVO: 1 cup

chorizo: 6 ounces

Italian sausage: 1.5 pounds

作り方

0: rinse and pat dry pork belly
with a sharp knife, butterfly the pork belly vertically, fat side up

combine oregano, parsley, rosemary, thyme, extra virgin olive oil, and garlic in a food processor

spread the herb blend generously over the entire surface area

add chorizo and spread all over the belly

place the whole link of sausage on the very end of the belly

slowly and tightly, roll the pork belly from the end the sausage link is located

once rolled, tie the porchetta tightly with kitchen twine

spread remaining herb blend on the entire outside of porchetta

preheat oven to 450° Fahrenheit

place porchetta on sheet pan, and place in the oven for 30 minutes

after 30 minutes, reduce heat to 325° Fahrenheit and allow to cool

continue cooking for 1-2 hours, or until porchetta has reached an internal temperature of 160° Fahrenheit

pull from oven and allow to rest for 3 hours

enjoy 😁