Porchetta (master class)

Category: Meat dishes

Kitchen: italian

Ingredients
Pork belly on skin 20 cm wide	1 piece
Salt	3 tablespoons
Baking soda	3 tablespoons
Garlic	5 teeth
Fresh rosemary	2 twigs
Dill seeds	3 tablespoons
Lemon	1 piece

Cooking method

In theory, you need meat on the skin with layers of fat 20 cm wide. Either the belly or from the brisket. From the belly, I could not find, everyone has a very large fat layer between the skin and the first layer of meat. I took such a piece, now I will cut off the meat with a bone and cut it in half along the length.

2 Rub the pork brisket from the meat side with salt.
3 Rub the pork brisket from the skin with baking soda. The baking soda will soften the skin.
4 I leave it skin up in the refrigerator for a day.
5 I cut the garlic into slices.
6 I remove the zest from the lemon. I cut with a knife, since there is no special device.
7 Grind dill seeds in a blender.
8 I tear off the leaves from the rosemary.
9 I take out the brisket and pat it well with a paper towel.
10 I cut the skin with a sharp knife, cut very carefully so that only the skin is cut through. I try to make even diamonds.
11 I turn the brisket skin side down. Spread rosemary, garlic, dill, lemon zest evenly over the meat.
12 I fold 2 halves to each other with meat.
13 I tie the porcetta about every 2 cm.
14 I put the meat on the wire rack, put a baking sheet with water under the wire rack.
15 I fry for 40 minutes at a temperature of 200 degrees. This kind of meat is obtained after 40 minutes.
16 I reduce the temperature to 170 degrees and fry for 3 hours. After 3 hours, the knife enters the meat very easily.
17 I raise the temperature to 250 degrees and fry for 20 minutes.
18 Leave to cool for 30 minutes, cut into pieces. If for sandwiches, then about 0.5 cm thick, if for a side dish, then who wants which piece.