Two 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
