This Wood Oven Porchetta Recipe has a subtle smokey flavour from being cooked in a live fire clay brick pizza oven. The addition of ground pork, makes sure that the interior is luscious and moist.
|Pork belly||6 Pound (skin on)|
|Fatty ground pork||1 Pound|
|Minced fresh sage||2 Tablespoon|
|Minced fresh rosemary||2 Tablespoon|
|Minced fresh thyme||2 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Fresh cracked black peppercorns||1 Tablespoon|
|Fennel seeds||3 Tablespoon|
|Crushed red pepper flakes||1 Tablespoon|
|Coarse salt||2 Tablespoon|
|Olive oil||3 Tablespoon|
1. Preheat wood oven to around 180ºC (350°F).
2. Roughly chop sage, rosemary, thyme, and garlic; then place in a mortar.
3. Add black pepper, fennel, pepper flakes, salt and oil.
4. Grate lemon and orange zest into mortar as well.
5. Grind in mortar and pestle until a fine paste is achieved.
6. Remove skin from pork belly, then butterfly belly open.
7. Rub most of the seasoning onto the belly, then mix the rest into the ground pork.
8. Press ground pork evenly across the belly.
9. Roll up the belly, then re-cover with the skin.
10. Tie up tight with butchers twine.
11. Place on a rack over a rimmed baking sheet.
12. With a low fire on one side of the oven, place belly on the side.
13. If the skin browns too quickly; tent with foil.
14. Rotate the pan occasionally, cooking until an instant-read thermometer inserted into centre registers 145°.
This will take about 1½ hours - depending on your fire.
15. Let rest 30 minutes, and slice with a serrated knife.