Don’t get me wrong, the Porchetta from SkinnyEntertaining makes a delicious and impressive Roast dinner when feeding a crowd.
But I think my favourite part is having the leftovers cold in sandwiches for lunch the next day 
We also have tips for the perfect crackling x
We also have tips for the perfect crackling xHow to Roll Porchetta:
- Butterfly your rind on pork belly, starting from the centre and moving outwards to create one long piece of pork belly.
- Evenly spread your stuffing mixture over the flattened out pork belly.
- Roll your pork belly up tightly from one side to the other, you may find you have an overlap of rind – its best to cut this piece of rind off so that you dont have chewy rind in the middle of your Porchetta that wont crackle.
- Your Porchetta is now ready to tie.
How to tie Butcher’s String:
- Take the meat that you want to tie and have thick butchers string on hand. You want to avoid thin string which will snap easily.
- Tie your string around one end of your meat and holding the string in your hand, twist it twice to create a loop, then pass it over your meat. Pull the string left and right to tighten it.
- Repeat this in 1 inch intervals until you reach the other end.Flip your meat over and measure out a double length of the string and cut it off the roll.
- Take the end of the string and feed it through each loop, under over.
- When you reach the end, flip your meat back over and tie it off, At this point you can neaten up your loops so they are even.
Ingredients
- 1.5 kg pork belly
- sea salt flakes
- raw macadamias
- pancetta
- spring onions
- parsley
- garlic
- dried fennel seeds
- olive oil
- lemon zest
Notes
This recipe is exclusive to SkinnyEntertaining.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 113g | Calories: 727kcal | Carbohydrates: 0.7g | Protein: 14g | Fat: 75g | Saturated Fat: 26g | Sodium: 767mg | Sugar: 0.6g
