Recipe detail

Pork Porchetta

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Italian

Program steps

  • Preheating:
  • 120 °C

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1
Combination
50 %
probe icon Termination by core probe temperature
probe icon68 °C
probe icon 120 °C
ventilator icon 50 %
ventilator icon 
2
Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 12

Name Value Unit
rosemary 10 g
thyme 10 g
garlic 1 pcs
fennel seeds 10 g
dried chili flakes 2 g
lemon peel 1 pcs
sweet white wine 50 ml
pork belly, minced 3 kg
potatoes 1.5 kg
onion 1 kg
cider 100 ml
water 100 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1028 kJ
Carbohydrate 32.6 g
Fat 83.2 g
Protein 36.1 g
Water 0 g

Directions

For the paste filling, put rosemary,thyme, garlic, fennel seeds, chilli flakes, lemon zest, wine in a small food processor and blend until well combined.
Lay the pork (attached to the loin, butterflied, rind scored) out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine.
If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out.
Arrange the roasting potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the cider and stock (or water).
Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Put in the oven. Set it to combi mode 80%, 120°C, 68°C core probe, fan speed to 50%.
Use golden touch function to crisp up the skin.

Recommended accessories

Enameled GN container

Enameled GN container