Porchetta Recipe

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13 kg Boned slice of pork belly (28.6 lbs (bones-out weight) It must fit into your oven.)

23 g Salt, Rosemary, Pepper, Coriander (0.8 oz (Pre-mixed amount for every 1 kg or 2,2 lbs of meat))

Garlic (Dried slices - as much/little as you want)

Juniper, Pepper

Rosemary (Fresh)

250 ml Beer (1 x bottle)

To prepare the pork belly, remove one rib at a time then lay any meat fillets back inside.
Then, add flavours to the Porchetta including salt. Spread the first spice evenly over the entirety of the side facing up.
Salting is also done by hand. With the first spice mix, spread it evenly over the entirety of the side facing up.
Next add as much garlic as you desire, and finish with the second spice blend and more rosemary.
The product must be thoroughly and carefully massaged to get the spices into the meat and also left to rest. It’ll need 48 hours in the fridge to allow this process to take place.
To stitch the porchetta, you begin by using a steel pole and lying it in the center. Start with two stitches to hold the Porchetta together. From there, you can begin on one end and start stitching it together - making sure the pole always stays in the center.
To cook this porchetta in your home oven, first lay it directly on the oven shelf with a pan underneath with water and a bottle of beer for a homemade flavor.
Leave it in the oven for one hour at 220°C (428 F), the second hour at 210°C (410 F) and the third at 200°C (392 F).
After three hours, we move on to the scorching phase. Pour two glasses of water on the Porchetta, put it back in the oven for ½ hour at 250 C (482 F). The total cooking time for this recipe is 3.5hr.