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You are here: Home / Dinner at 10:00 / Porchetta Stuffed with Ginger and Scallions

Porchetta Stuffed with Ginger and Scallions

Connie Veneracion
It's porchetta with the flavors of Hainanese chicken.
Traditional Italian porchetta is slow-roasted but I wanted a more tender pork without losing the meat’s juices. So, I steamed the rolled pork before putting it in a very hot oven.
Porchetta Stuffed with Ginger and Scallions
Prep Time 20 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 35 mins
Course Main Course
Cuisine Fusion
Servings 6 people

Ingredients
  

  • 1 slab boneless skin-on pork belly (2 kilograms, more or less)
  • ¼ cup rock salt
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons grated ginger with its juices
  • ¼ cup finely snipped scallions
  • 1 tablespoon minced garlic

Instructions
 

  • Rinse the pork and wipe dry.
  • Lay the pork belly flat on the work surface with the skin side facing down.
  • Spread the salt and pepper over the entire surface of the pork.
  • Transfer the pork belly, still skin side down, to a container large enough to hold it without rolling, folding or cutting the meat. Cover tightly and leave in the fridge overnight.
  • Take the pork belly out of the fridge and lay flat on the work surface, skin side down.
    Spreading grated ginger and chopped scallions on a slab of pork belly
  • Spread the ginger over the meat followed by the scallions and garlic.
  • Roll the pork as tightly as you can then tie it up securely with a sturdy string (we didn’t have kitchen twine so I used five equal pieces of crocheting thread).
    Tying up rolled and stuffed pork belly
  • Steam over simmering water for two hours.
  • Preheat the oven to 470F.
  • Transfer the steamed pork belly to a baking tray and roast in the oven for an hour or until the skin is browned and crisp.
  • Take the pork belly out of the oven and move to a chopping board.
  • Cool the meat for about 10 minutes before cutting off the strings and slicing the meat.
Keyword Pork
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