Word of the weekend “procrastination” – I made my “usual” list of things I need to get to. Some more important than others. Out of 19 things, don’t worry some are silly but I write them all down so I don’t forget; or is it more so I can cross them off.
Friday night I tell myself to get up and get going early. I never left the house until after 11… Fail. Last night I tell myself to write your blog first thing in the morning…. Fail. I did knock off 9 things on my list but I am currently sitting on the porch writing and it is coming very slowly today. Oh a pretty monarch butterfly just flew by – squirrel.
Focus Donna – I made this a couple of weeks ago and I think you need to consider making it. With the proper ingredients you would have a much easier time of it then I did. With that being said it was fairly easy and so delicious. I mean how could it not be; Pork Belly wrapped Pork Loin with loads of garlic, citrus and herbs. My mouth is watering as I write this.
I used what I had on hand which was strips of pork belly and a half used red onion. I will share with you the recipe I used and I would adjust with what you have on hand. I bet you have only things you like on hand so why not run with it.
Pork belly wrapped pork loin
- 8 cloves garlic minced
- 1 small onion or shallot minced
- 2-3 teaspoons lemon zest
- 2-3 teaspoons orange zest
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh sage
- 3 tablespoons Kosher salt divided
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
- 3 tablespoon extra virgin olive oil
- 2-3 pound pork loin
- 4-5 pound pork belly
oven – cooking instructions
Pre-heat oven to 500°F
in a small mixing bowl, stir together the herb mixture and set aside.
pierce the fatty side of the pork belly all over with a knife. Turn it over and lightly cross hatch the inside of the pork belly, Then, evenly spread the herb mixture on the inside.
season the pork loin with ½ tablespoon of kosher salt and black pepper to taste. Wrap the pork belly, herb mixture in, and secure with bands or kitchen twine.
season the outside of the Porchetta with salt and pepper. Place porchetta in the pre-heated oven for 30 minutes. Reduce the oven temperature to 300°F and cook for 1.5 to 2 hours, or until the internal temperature of the loin is 160°F
Remove the roast from the oven once the skin is crispy and golden brown. Allow it to rest for at least 10 minutes. Remove bands or twine before slicing.
If needed, increase oven to 500°F and roast until the skin is crispy