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

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

Most porchetta recipes call for pork belly and loin, but I prefer this simplified version using just pork belly. The result is an extra aromatic and juicy roast with a super crisp crackling skin, which I can't get enough. The recipe feeds a family of 4 plus some leftovers, which make excellent sandwiches for lunch the next day.

Traditonally this pork roast is flavoured with fennel seeds, herbs, garlic, lemon, and wine, but I am using one of my favourite spices - cinnamon flower buds for this recipe. So, do feel free to substitute or alter herbs and spices according to your taste.

Cinnamon flower buds, also known as cassia buds, are the dried, unripe fruits of the cinnamon tree - cinnamomum cassia which is an evergreen tree of the plant family of laurel family and grows in China and elsewhere in South and Southeast Asia.They have a unique, fine and light cinnamon flavor, mixed with carnation, also musky, sweet and slightly peppery. If you don't have them, use cumin or fennel seeds instead.
2 tbsp Cinnamon flower buds
3-4 tbsp Fresh herbs, finely chopped (I used a mix of sage, rosemary and thyme)
1/2 tsp Black peppercorns, milled
5 Garlic cloves, finely minced
1 tsp Chilli pepper flakes
2 tsp Lemon zest, finely grated
2 tsp Black salt or regular sea salt
2 tbsp Olive oil
2 kg Boneless pork belly
1 Red onion, sliced
1 cup Dried white wine
1 cup Water...