© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Porchetta is an Italian classic but I turned it Asian by giving it a twist replacing fennel rosemary with a mixture of Sichuan peppercorns, cilantro/coriander, star anise, garlic, cumin, chilli and cinnamon and serving it with some roasted vegetables flavoured with the drippings, and if desired, some sambal sauce. It's rich, fatty, juicy, herby, aromatic with crunchy pork cracklings that I can't get enough. (imagine an audible crackling sound when you bite into it!!! Just heavenly). I would have added lemongrass to the spice paste if I had it. Again I didn't use pork loin for the stuffing. Instead of just rolling up some belly, which works great, I scored the skin then butterfly it (using a very sharp knife to separating the meaty side from the skin and opening it like a book) and roll it up. This technique gives you more flavour and much easier to shape the porchetta.
This recipe is good for 4 persons with some leftover, that make the most delicious sandwiches.
Spice Herb Paste

2-2.2 kg Pork belly, butterflied into a single rectangular piece
2 tsp Sea salt
Cherry tomatoes on the vine
Belgian endive, halved
Sambal oelek, to serve

1 tsp Star anise powder
1/2 tsp Cinnamon powder
2 tsp Sichuan peppercorns, ground into powder
1 tsp Cumin pow...