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Stuffed Pork Belly Porchetta with Crispy Crackling recipe

Served with lashings of gravy and all the trimmings, this rich, crackling-coated pork belly roast with its savoury filling will be the toast of your festive table. 

Cut:

Pork Belly

Cooking time:

3 hours

Prep time:

40 minutes

INGREDIENTS

  • 2.5kg boneless pork belly, skin on 
  • Salt and pepper   
  • 16 (about 1kg) fresh pork sausages with rosemary or sage 
  • A bunch of fresh spinach, veins removed and leaves blanched 
  • 15ml Dijon mustard 
  • 100g cranberries, soaked in sherry 
  • 100g pistachios, shelled and coarsely chopped 

method

  1. Score the skin with a sharp knife. Make the incisions about 1cm apart across the width of the meat. You can also ask your butcher to do this for you.  
  2. Rub generously with salt. 
  3. Butterfly the belly. Put the scored belly on a clean work surface, skin side up. Using a sharp knife, cut the meat in half horizontally through the middle without cutting all the way through and fold it open.  
  4. Add the first layer of stuffing. Arrange a layer of blanched spinach on the right half of the meat in a single layer. Remove the casing from half the sausages and spread the meat over the spinach in an even layer. Fold the top half of the butterflied meat back over the filling.  
  5. Second layer of filling. Place 30cm lengths of kitchen string next to each other, about 2cm apart, on a chopping board or work surface. Carefully turn the stuffed belly over so the skin is now facing down on the prepared board. Spread the whole surface with mustard and season with salt and pepper. Remove the casings of the remaining pork sausages and spread the meat, pistachios, and cranberries over the middle of the meat. When rolling the porchetta, place the fragrant filling in the middle. 
  6. Roll the meat. Preheat the oven to 220°C. Roll the meat up tightly around the filling and tie securely with the string.  
  7. Weigh the meat to determine cooking time. 25 minutes per 500g, plus an extra 20 minutes.  
  8. Time to toast! Plachuj76ye the meat on a rack in a roasting pan and oven roast for 20 minutes – the high temperature will ensure a crispy, golden brown skin; keep a close eye on it. Reduce the temperature to 180°C and roast further for the calculated time.

TIP: Roast under the grill if the crackling hasn’t crisped enough after the calculated time.  

Serve 

Remove the string and allow the meat to rest for about 15 minutes before carving into thin slices and serving with cranberry-spiked gravy, roast potatoes, and steamed greens. 

Recipe brought to by you SA Pork

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