I’ve been dreaming about making this wonderful meat roulade since I came across the recipe from BonAppetit, and made it right after I got back from my trip to Italy. While I did not use BonAppetit’s recipe (I personally don’t believe in porkloin as a cut because i think pork should have fat to make it taste good), it inspired me to do my own version.
I used pork belly because it was the only available cut in the Asian supermarket that was big and flat enough to roll, and I think you’d do a good job with a different cut of meat with less fat. Based on my experience, this gets astronomically fatty greasy because it is rolled onto itself the fat just collects inside. You’ll find your chopping board to have a nice pool of oil when you are done chopping.
Nevertheless, it was a success the first try around (woohoo!), and when I do it all over again, I would get a higher meat-fat ratio and will possibly boil it to fork-tender goodness before popping it in the oven to cut on oven time and just worry about the crispification of the skin.
- Pork Belly
- Whole head of garlic
- Salt, preferably kosher (i used Himalayan pink salt because I have it, but it looks like regular kosher salt)
- Rosemary Sprigs (from Nina’s Garden, YAY!)
Special Equipment Needed:
- Cuisinart food chopper (if you don’t have one, chop away!)
- Super Sharp Knife
- Aluminum Foil
- Ziploc Bag
- Turbo Broiler
- Butcher’s string (I used white knitting string! lol)
Your nice piece of pork belly should be trimmed off of any bones, because you need to roll it. As this wasn’t ordered from the butcher, I had to make do.
Now you need to make DEEP CUTS into the belly. See the actual pattern in orange.
I did the same for the skin side, but it’s too difficult to do, making the pattern was so tough! I wanted a pattern, but eh… This step is purely OPTIONAL.
Peel and pulverize your garlic. This is one whole head’s worth. I didn’t use up the whole thing, however this will depend on how big your meat is and how big your garlic is. I put all my leftover chopped inside a small jar with olive oil for future use.
Fill all the crevices of your pork with garlic, then season with salt. Remember, this is the only time you are adding seasoning to the porchetta, so have good control over it. Salt has a different levels of saltiness, so know which kind you are using.
Insert twigs of rosemary into the crevices. Make sure they all go in one direction and all stick out at one side. When it is done, these twigs need to be pulled out before slicing. Slide string under the slab of meat, to ready it for tying.
Roll it over and tie!
Wrap it in aluminum foil, then bag it. Let it sit in your refrigerator for 24-72 hours.
Preheat Turbo Broiler to 350degrees. Cook one side for 40 mins, turn over and cook it for another 40mins on the other side. Depending on size of meat, turn again and add another 20 mins, per side. This one cooked for a total of 1 hr 40 mins. The turbo has this amazing way of making crispy skin!!!
Here’s the view as it cooked… Mmm. Imagine how fragrant my apartment was with the smells of rosemary and garlic coming out of the oven.
Aaaand done! See all the drippings? I saved them in a jar and is now happily sitting in the refrigerator, ready to be used for a different dish!
What it looks like from the inside:
This porchetta is simple and easy to make (hopefully you have time to let it cure/marinate in the refrigerator), and I highly recommend all the turbo oven owners to unite and make one. Like the Filipino girl that I am, I ate this with rice. Put it inside a ciabatta and imagine you are eating this at one of the piazzas in Rome.