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A crispy skin with a soft inside… the porchetta
Execution time: about 60 mins (night cooking excluded)
Sliced to enhance a gourmet sandwich or chopped to be served as a second dish, with the porchetta you will have an incredible explosion of flavour and taste.
Ingredients
4.5 kg pork belly
2 kg pork loin
mustard
rosemary
thyme
EVOO; salt and pepper
Stuffing
smoked scamorza
sauteed peppers
semi-caramelized onion
2 kg pork loin
mustard
rosemary
thyme
EVOO; salt and pepper
Stuffing
smoked scamorza
sauteed peppers
semi-caramelized onion
Program
PORCHETTA COOKING
(step 1) 12 minutes - 160°C - 100% steam - fan 4
(step 2) probe 35°C - 60°C - 30% steam - fan 2
(step 3) probe 60°C - 75°C - 30% steam - fan 2
(step 4) 69°C - 80°C - 30% steam - fan 2
CRACKLING
20 minutes - 210°C - 100% dry - fan 4
(step 1) 12 minutes - 160°C - 100% steam - fan 4
(step 2) probe 35°C - 60°C - 30% steam - fan 2
(step 3) probe 60°C - 75°C - 30% steam - fan 2
(step 4) 69°C - 80°C - 30% steam - fan 2
CRACKLING
20 minutes - 210°C - 100% dry - fan 4
SEND THE RECIPE DIRECTLY TO YOUR OVEN!
Accessories used in the video
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