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CheatMeats’ Christmas Porchetta
Published 21 Oct, 2024Two Western Australian, BBQ loving brothers, CheatMeats, are the ultimate experts when it comes to your Christmas Day feast. Take your celebrations up a level with their Christmas Porchetta recipe, guaranteed to make for a memorable holiday season.
Ingredients
- ¼ cup olive oil
- 2.5kg Pork Belly
- 5-6bay leaves
- 3cloves garlic, sliced
- ½ teaspoon whole fennel seed
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ½ teaspoon salt, plus more for rubbing on the rind
- ¼ cup white wine
- ¾ cup blanched almonds
Cooking Instructions
- Preheat oven to 200C fan forced
- Heat olive oil in a large fry pan over medium heat.
- Add the almonds and garlic and brown for a couple of minutes.
- Add remaining ingredients except for the white wine and pork.
- Fry until the garlic and almonds are crispy, about 5 minutes, stirring to prevent burning.
- Add white wine and simmer until reduced by half, about 2 minutes.
- Remove from heat and set aside to cool
- Flatten out pork belly and score the meat side. Place cooled giblet mixture into the centre, roll up the belly and twine tightly with string.
- Score the skin side and rub generously with salt. Place in the oven for 30-45 minutes.
- Reduce heat to 180C and continue to cook until pork registers 72C on a meat thermometer.
- Turn oven to grill setting and continue to cook until skin is golden and crispy, about another 10 minutes.
- Remove from the oven and set aside to rest for 20 minutes before slicing
Enjoy!
If you liked this, why not give their ‘Crispy Asian Pork Belly’ recipe a try?