Porchetta
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Prep Time:
Cooking Time: Servings: 12 |
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Be The First To Review This RecipeIngredients
| pork belly | 1 | 15 lb |
| vin santo | 1/4 cup | |
| rosemary | 1 pinch | |
| sage | 1 pinch | |
| thyme | 1 pinch | |
| garlic clove | 1 | |
| white onion | 1 | |
| raisin | 1 cup | |
| bread crumbs | 1 cup | |
| mortadella | 1/2 lb | |
| celery stalk | 6 | |
| carrot | 6 | |
| olive oil | 1/2 cup | |
| fennel seeds | 1/4 cup | |
| black pepper | 2 Tbsps |
Directions
- Season Salt and Pepper Drizzle Vin Santo or Sherry and rub in Let sit for 30 minutes Rosemary, Sage, & Thyme – minced Chopped Garlic and Onions Add Vin Santo or Sherry to Thompson Seedless Grapes In a sauté pan heat olive oil and sauté onions first then add the rest of herbs and garlic. Add the wine socked grapes. Add Break crumbs with more olive oil. Stir in and allow to cool. Add layer of mortadella. Roll it up and tie. Celery Carrots Onion In the bottom of roasting pan. Drizzle olive oil on top Sprinkle with pepper and fennel seed. Add water to the bottom of the pan. 200 Degrees Fahrenheit 13 to 14 lbs = 10 hours of cooking.
