👩🏻🍳 porchetta,
6 Lb pork belly (skin on)
15g sage
10g rosemary
4 tbsp lemon zest
10 cloves of garlic
2 tbsp fennel seeds
2 tbsp whole black peppercorn
1 tbsp kosher salt
1 tbsp crushed red pepper
*Refrigerate for at least 24 hours to dry.
*Bake in an oven at 420F (220C) for 40 minutes, then 350F (180C) for 40 minutes and finally 320F (160C) for 40 -50 minutes. Bake until the internal temperature reaches 75C (167F).
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