Recipe detail

Name: Porchetta
Yield: 12
Cuisine: Italian
Ingredients: 10.0000 g rosemary finely chopped; 10.0000 g tmyme finely chopped; 1.0000 tPcs garlic head crushed; 10.0000 g fennel seeds crushed; 2.0000 g chilli flakes; 1.0000 tPcs lemon zest only; 50.0000 ml white wine; 3.0000 kg boned belly pork attached to the loin, butterflied, rind scored; 1.5000 kg roasting potatoes; 1.0000 kg onion thickly sliced; 100.0000 ml cider; 100.0000 ml water

Pork Porchetta

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Italian

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Program steps

Preheating:
120 °C

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Combination

50 %

Termination by core probe temperature

68 °C

120 °C

50 %

Golden touch

230 °C

100 %

Ingredients - number of portions - 12

Name	Value	Unit
rosemary	10	g
thyme	10	g
garlic	1	pcs
caraway seeds	10	g
chili powder	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	1027.1 kJ
Carbohydrate	32.2 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.

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