Stuffed Porchetta Recipe
Roasted Kabocha, MA’O Frisée, Pickled Onion, Sage
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Ingredients
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Porchetta
Roasted Kabocha
Pickled Onion
MA’O Frisée
Method
Preparation of Porchetta
- 1
Prepare the Pork
Preheat the oven to 375°F (190°C). In a bowl, combine the minced garlic, sage leaves, salt, and black pepper. Lay the pork belly flat and rub the mixture evenly on the inside. Place the pork loin on top and roll the belly around it tightly.
- 2
- 3
Roast
Transfer the porchetta to a roasting pan and roast in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Let it rest before slicing.
Roasting Kabocha
- 4
Prepare Kabocha
Toss the cubed kabocha squash with olive oil, salt, and pepper. Spread on a baking sheet.
- 5
Roast
Roast in the same oven for approximately 30-35 minutes, or until tender and slightly caramelized.
Pickling Onions
- 6
Pickle Onions
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves. Pour over sliced onions in a bowl and let sit for at least 30 minutes to pickle.
