Asian Inspired Porchetta

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Porchetta is an Italian classic but I turned it Asian by giving it a twist replacing fennel rosemary with a mixture of Sichuan peppercorns, cilantro/coriander, star anise, garlic, cumin, chilli and cinnamon and serving it with some roasted vegetables flavoured with the drippings, and if desired, some sambal sauce. It's rich, fatty, juicy, herby, aromatic with crunchy pork cracklings that I can't get enough. (imagine an audible crackling sound when you bite into it!!! Just heavenly). I would have added lemongrass to the spice paste if I had it. Again I didn't use pork loin for the stuffing. Instead of just rolling up some belly, which works great, I scored the skin then butterfly it (using a very sharp knife to separating the meaty side from the skin and opening it like a book) and roll it up. This technique gives you more flavour and much easier to shape the porchetta.
This recipe is good for 4 persons with some leftover, that make the most delicious sandwiches.

	Spice Herb Paste
2-2.2 kg Pork belly, butterflied into a single rectangular piece 2 tsp Sea salt Cherry tomatoes on the vine Belgian endive, halved Sambal oelek, to serve	1 tsp Star anise powder 1/2 tsp Cinnamon powder 2 tsp Sichuan peppercorns, ground into powder 1 tsp Cumin powder 1 tsp Coriander powder 1 tsp Chilli pepper flakes 2 tsp Sea salt 4 Garlic cloves, minced 40 g Cilantro, chopped

1. Pat the pork belly dry with paper towel. Use a sharp knife to score the skin in a crosshatch checkerboard pattern, cutting just into the fat layer at 1cm intervals. Generously season pork rind with salt, rubbing salt into score marks.
2. Place the pork belly on a cutting board with scored skin side down. Hold a really sharp knife parallel to the cutting board and place the blade halfway up the belly. Draw the blade along the edge carefully and gently start splitting the belly in half making it half as thick, leaving one end attached. So now you have one single rectangular piece.
3. To make the spice-herb paste, combine all the ingredients in a food processor and process until smooth.
4. Spread the paste evenly over the pork belly. Gently roll up the pork into a log and tie it firmly with kitchen string at 3cm intervals to secure. Transfer to a large roasting pan and place in the fridge, uncovered, overnight to dry out the skin. You can also place the pork on a wire rack set on a baking tray if you don't have a roasting pan.
5. Remove the pork from the fridge about two hours before cooking to allow it to come to room temperature. Preheat oven to 210C/410F fan forced.
6. Pat the pork skin dry with paper towel. Roast for 30 minutes or until the skin starts to crackle. Reduce oven to 150C/300F fan forced. Roast for a further 1 hour 30 minutes until cooked through. Add tomatoes and endive halves next to the pork at the last 15 minutes and brush with the drippings. Remove from the oven and allow to rest for 20 minutes before slicing.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com