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By July 28, 2017 , , ,

Porchetta is a traditional roast pork dish which is rolled with herbs and originated in central Italy. Many regions in Italy will have their own versions with variations on what herbs or additional ingredients are used. The cuts of meat will often vary, it could be just belly or loin with belly attached. I like to use belly, my preference being one from either Tamworth or Duroc pigs as they have the best meat to fat ratio. The trick then is to slow roast it so that the fat breaks down almost self basting the meat and the skin gets nice and crispy over time. Here's my take on this dish.

1 kg pork belly
10ml dijon mustard
30g fresh rosemary, oregano, thyme, flat leaf parsley, bay and sage finely chopped
2 cloves garlic finely grated
10ml olive oil
10g maldon sea salt
Butchers twine

Score the skin, taking care not to cut too far into the meat
Lay the belly flat and make an incision in the middle and start to cut until you have almost reached the other side so it folds out flat like a book, take care not to cut all the way through
Mix the herbs and garlic together 
Smear the dijon on the meat and then spread on the herbs
Season with salt and pepper
Start to roll the meat up until it forms a round and secure with the butchers twine to keep it in place
Oil the skin and season well with salt
Set your BBQ up for indirect cooking at 220c initially
I like to then roast the pork for 4-5 hours, but you can continue cooking until it reaches an internal temperature of 62c
Allow the meat to rest in a warm place for at least 30 mins before carving

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