1 slab Pork Belly, bone out
Stuffing
280 g California Raisins
125 ml Brandy
125 ml Olive Oil
1 Apple
100 g Celery
120 g Onions
1 tbsp Rosemary
350 g Pumpkin
350 g Cinnamon
350 g Nutmeg
350 g Cumin
350 g All-spice
Stuffing Preparation
1
In a pan, saute onions and celery until fragrant.
2
Add California Raisins, apples and pumpkin.
3
Deglaze with brandy and reduce liquid to a syrupy consistency.
4
Season with spices to taste.
5
Saute until vegetables are cooked but not too soft. Cool and set aside
Method
6
Season all sides of pork belly with salt and pepper.
7
Spoon stuffing into the middle of the pork belly, skin side down.
8
Roll into a tight cylinder, making sure stuffing is securely sealed in.
9
Tie porchetta using a twine.
10
Roast pork belly in an oven at 200°C for 1 hour and 30 minutes until skin is crispy and puffed.
CategoryMain DishesCooking MethodRoast, Saute
Ingredients
1 slab Pork Belly, bone out
Stuffing
280 g California Raisins
125 ml Brandy
125 ml Olive Oil
1 Apple
100 g Celery
120 g Onions
1 tbsp Rosemary
350 g Pumpkin
350 g Cinnamon
350 g Nutmeg
350 g Cumin
350 g All-spice