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Cory Walby - PORK BELLY PORCHETTA

Ingredients

4-5lbs Pork Belly with skin on

2 tbsp Sea Salt

1 tbsp Fresh Black Pepper

1 tbsp Fresh Thyme

1 tbsp Fresh Sage - Chopped

1 tbsp Fresh Rosemary - Chopped

1 tbsp Fennel Seeds - Crushed

3 Garlic Cloves - grated

1 Orange - Zested and half juiced

 

Let’s Begin!!

  1. Take all the ingredients, except for the Pork Belly, and mix together in a bowl. Place Belly slab, skin down, and rub the bowl full onto the flesh of the Pork. Roll, length wise, into a cylinder and truss with Butcher’s twine every 3-4”.

  2. Place onto a cool rack set over a pan, seam side down, and pat dry with paper towel. Place into a fridge and allow to air dry overnight. This step is key to a crispy skin.

  3. Pull from the fridge and allow to come to room temp. Preheat oven to 450f.

  4. Place into the oven, and roast away at the high heat for about 30 min checking on it periodically to make sure the skin isn’t burning! Drop the Oven temp to 300f and roast for 2.5 / 3 hours. We are going for an internal of about 165f.

  5. Once the pork has gotten to temp, crank the oven to BROIL and turn the Pork sideways in the oven, allow the skin to crisp up, turning every little bit to make sure the skin gets the heat even. This is key to finishing the roast. Rotate the pan and move around. Keep a close eye on it. This is where the money shot comes!

  6. Once skin is done to your liking, remove from the oven and allow to rest for 5 min. Slice up and enjoy the sounds of a crispy cut!!

Enjoy!

Credit - Cory Walby - Bokashi Steel Pro Team Chef

Instagram - @saturday_night_test_kitchen

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