Ingredient
-1 pork belly
-1-2 tbsp of olive oil
-2 tbsp fennel seeds
-2 tbsp chilli flakes
-6 cloves garlic
-2 sprigs rosemary
-sea salt
-pepper

Instruction
1: Use a sharp knife to score the pork belly- making long shallow cuts every half inch in a criss cross pattern
2: Generously season the pork on all sides with salt and pepper
3: In a mortar and pestle or blender, grind the fennel seed and chili flakes, sprinkle all over the underside of the pork (non fatty, meaty side of the pork)
4: Rough chop the rosemary and garlic and sprinkle all over the same side of the pork
5: roll the pork belly up and tress the meat with butchers twine
6: cook the pork low and slow at 250 Degrees in the oven or grill until it has reached an internal temperature of 145 Degrees
7: Turn the grill or oven up to 500 degrees and char the pork on all sides till the exterior is brown and crispy (keep an eye on the meat at all times at this stage and rotate for even heat exposure)
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