In a pan, saute onions and celery until fragrant.
Add California Raisins, apples and pumpkin.
Deglaze with brandy and reduce liquid to a syrupy consistency.
Season with spices to taste.
Saute until vegetables are cooked but not too soft. Cool and set aside
Season all sides of pork belly with salt and pepper.
Spoon stuffing into the middle of the pork belly, skin side down.
Roll into a tight cylinder, making sure stuffing is securely sealed in.
Tie porchetta using a twine.
Roast pork belly in an oven at 200°C for 1 hour and 30 minutes until skin is crispy and puffed.
Ingredients
Directions
In a pan, saute onions and celery until fragrant.
Add California Raisins, apples and pumpkin.
Deglaze with brandy and reduce liquid to a syrupy consistency.
Season with spices to taste.
Saute until vegetables are cooked but not too soft. Cool and set aside
Season all sides of pork belly with salt and pepper.
Spoon stuffing into the middle of the pork belly, skin side down.
Roll into a tight cylinder, making sure stuffing is securely sealed in.
Tie porchetta using a twine.
Roast pork belly in an oven at 200°C for 1 hour and 30 minutes until skin is crispy and puffed.