Mini Porchetta

Name: Mini Porchetta
Yield: 2 Persons
Cuisine: American
Ingredients: 1 Kg Pork Belly; 2 White Onions; 1 Bulb of Garlic; Lime Zest; Dried Rosemary and Thyme; 2 tsp Salt; 1 tsp Ground Pepper; 4 tbsp Olive Oil

Jericho Joson Cruz @jericooks

Philippines

My interpretation of an Italian classic made with local ingredients.

Jericho Joson Cruz @jericooks

Philippines

My interpretation of an Italian classic made with local ingredients.

Saved

Ingredients

2 Persons

1 KgPork Belly
2White Onions
1Bulb of Garlic
Lime Zest
Dried Rosemary and Thyme
2 tspSalt
1 tspGround Pepper
4 tbspOlive Oil

Saved

Steps

1

Preheat oven to 350 degrees F. Remove the skin and butterfly the pork belly; try to make as much surface area as you can.
2

Spread the thinly sliced garlic, dried herbs, salt and pepper on the meat with the zest of 1 lime then roll it tightly. Season the skin
3

Wrap it with the pork rind then tie the meat to make a parcel. Place on a baking tray over the sliced onion to protect the meat.
4

Bake it for 30 minutes at 350F then turn up the heat to 400F for the last 10 minutes. You can also fry it after baking for crispy, crackly skin.
5

Finely chop parsley and combine with olive oil, pinch of salt and the juice of the lime for a tangy, fresh sauce.
6

Serve with the caramelized onion from the baking tray. Pairs well with the rich pork.