Porchetta

Rolled pork belly stuffed with seasoning.

• Ready In: 50 hrs
• Yields: 1 porchetta

Ingredients

• 1  pork belly (Skin lightly blanched)
• 1  cup garlic (Peeled-smashed)
• 1  cup thyme (picked)
• 2  tablespoons  chili flakes
• 2  tablespoons garlic powder
• 2  tablespoons  maple powder for pork
• 4  lemons (juice)
•  salt

Directions

1. After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.
2. Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.
3. Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.