Porchetta Stuffed with Ginger and Scallions
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.
- 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
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- 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.
- 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).
- 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.
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