Pork Belly Porchetta With Truffles Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Score the skin of the pork belly in a diamond pattern.
• STEP 3.Rub the pork belly with a mixture of salt, pepper, minced garlic, chopped rosemary, and truffle oil.
• STEP 4.Roll the pork belly tightly and tie it with kitchen twine.
• STEP 5.Place the pork belly on a rack in a roasting pan and roast for 3-4 hours, or until the internal temperature reaches 160°F (71°C).
• STEP 6.Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
• STEP 7.Serve the sliced porchetta with truffles on a platter and garnish with fresh herbs.
• STEP 8.Enjoy the crispy and flavorful pork belly porchetta with truffles!

Cooking Tips

• Make sure to score the skin of the pork belly to allow the fat to render and the skin to become crispy.
• Use kitchen twine to secure the rolled pork belly and prevent it from unraveling during cooking.
• If you can't find truffle oil, you can substitute it with truffle salt or truffle butter for a similar flavor.

Storage and Serving

• Leftover porchetta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the porchetta slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the porchetta slices as a main dish with roasted vegetables and a side of creamy mashed potatoes.