Ingredients

1 Pork Belly ( 10 pounds deboned)
1 Pork Butt (6-7 pounds butterflied)
2 tablespoon fennel seeds
2 tablespoons red pepper flakes
2 tablespoons fresh rosemary
30 cloves garlic
2 fennel bulbs with fronds
Zest of 2 lemons
Olive oil

Preparation

  1. Thinly slice fennel bulb and sautee, with one onion finely diced, 10 cloves of garlic and olive oil. When sweated, add red pepper flakes, salt and pepper and a couple of leaves of shredded basil. Let cool completely in refrigerator.
  2. Pierce belly with sharp knife all over with 1/8” deep holes
  3. Make scoring marks on both sides 1/3” deep in  criss cross pattern
  4. Pound belly skin with a meat mallet for 3 minute to tenderize
  5. Rub with kosher salt and pepper on both sides
  6. Zest 2 lemons and 1 package of rosemary. Add 8 cloves of garlic and a little olive oil to make a paste.
  7. Rub generously on the scored skin, getting into the rut in the flesh
  8. Season inside of pork belly with kosher salt and fresh pepper.
  9. Add the fennel onion mixture, now cooled. Dice the fronds finely and add to the middle, along with the orange zest
  10.  Season the pork butt with salt, pepper and ground fennel seed
  11. Place the pork but in the center of the open pork belly.
  12.  Wrap the belly and tie with butchers twine at ½ intervials
  13. Cut off the excess and put into a large aluminum pan ,
  14. Refrigerate for 24 hours.
  15. Remove from refrigerator and let set for at two hours
  16. Preheat oven to 475 degrees
  17. Place on a roasting rack and roast for 45 minutes to crisp skin
  18. Reduce temperature to 275 and roast for 4 more hours, until internal temp is 145 degrees
  19. Remove from over, tent and let rest until temperature reaches 155 – 160
  20. Slice and serve
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