Porchetta

Steps

1. unroll Pork Belly 3 kg boneless cut if needed
2. sprinkle with Salt 3 tbsp Pepper 2 tbsp White Wine 50 ml Lemon Peel/Zest 3 tbsp
3. roll up
4. rest 30 min in fridge in cling wrap
5. heat up Olive Oil 1 tbsp in large pan
6. add Yellow Onion 1 pc chopped
7. fry until it gets glassy
8. add Minced Meat 150 g pork
9. fry until it browns
10. add Chicken Liver 200 g chopped
11. fry until it browns
12. cool
13. soak Bread 200 g
14. squeeze
15. add Meat Mix Sage 10 leaf chopped Rosemary 3 tbsp chopped Thyme 3 tbsp chopped Pine Kernel 15 g Raisin 30 g
16. unroll Meat
17. put on it Mortadella 3 slice
18. put on it Filling
19. put on it Mortadella 3 slice
20. roll up Meat
21. secure with kitchen string
22. smear with Olive Oil 2 tbsp
23. put on it White Wine 100 ml
24. sprinkle with Salt 2 tbsp Pepper 2 tbsp
25. bake 220 °C 30 min uncovered
26. bake 150 °C 4 h covered with aluminum foil
27. bake 250 °C 5 min uncovered until it gets crispy