Meat 101: All You Need to Know about Pork Belly Porchetta

Posted on May 27th, 2015 in Fish and Meat and tagged

porchetta

Something I believe strongly in is clean eating and using whole foods and organic ingredients. It is part of the Fish & Meat philosophy, however you don’t need to dine out to adapt this approach to food. In this post I am going to tell you a little bit about one of my favourite dishes, Porchetta, and how you can prepare it yourself.

What Is Porchetta?

This is a classic Italian dish. It is a pork meal that is prepared and cooked in a way that produces a delicious, moist and juicy result. The pig is gutted and deboned. After this, it will be arranged in a careful manner, which involves layers of meat, skin, fat and stuffing. Traditionally, this is rolled up, placed on a spit and then roasted. Many herbs are often incorporated, with fennel, rosemary and garlic being the most popular options.

How To Make Porchetta

Porchetta is a great dish to serve when having the family round or hosting a special occasion. Not only is it delicious, but also it looks great and it is something everyone can tuck into. So, how do you make it? Well, you could go through the hassle of butchering and deboning a pig yourself, but purchasing a nice piece of pork belly works just as well – if not better.

Start by placing the pork belly skin side down and scoring it with a sharp knife. Once you have done this you can then season the meat. It’s up to you what herbs and spices you use. As touched upon, garlic, rosemary and fennel are three must-haves, but you may also wish to go for the likes of thyme and sage. Crushed red pepper, black pepper and citrus zest also work well. You’ll also need to create stuffing, which you will then spread on top of the pork.

Once you have done this you should roll the pork belly into a tight log. Tie twine around it to keep it together and rub salt over the surface of the meat. Preheat the oven to 300°F and place the pork inside. Roast it for approximately two hours, basting with pan drippings every thirty minutes or so. After two hours have passed, you should turn the temperature up to 500°F for the final half an hour so that the skin turns deliciously crisp.

So there you have it – tasty Porchetta. You can serve this alongside some roast potatoes and vegetables. Eating with the seasons is vital when it comes to clean living, so simply see what is in season at the time and purchase locally.

Porchetta at Fish & Meat

Porchetta is a dish we are pleased to serve at Fish & Meat organic restaurant. We source premium quality pork, which we stuff with our own homemade fennel sausage. If this does not appeal to you, you will find plenty of other options to choose from. Why not give our brunch menu a try? From our Bruschetta station to one of the best pasta in Hong Kong, there are plenty of dishes to enjoy.

Author – Russell Doctrove, chef at Fish&Meat

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