Maialina Recipe
Porcchetta, Sundried Tomatoes, Fresh Mozzarella, Tomato Sauce
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Ingredients
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Porchetta
Sundried Tomatoes
Fresh Mozzarella
Tomato Sauce
Method
Porchetta Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat.
- 2
Marinate the Pork
In a bowl, mix garlic, rosemary, fennel seeds, salt, black pepper, and olive oil. Rub this mixture all over the pork belly, ensuring it gets into the scored skin. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
- 3
Roast the Pork
Preheat the oven to 180°C (350°F). Place the pork belly on a roasting rack and roast for about 2 hours, or until the skin is crispy and the meat is cooked through. Let it rest for 20 minutes before slicing.
Sundried Tomatoes Preparation
- 4
Prepare Sundried Tomatoes
In a small bowl, combine sundried tomatoes, olive oil, and balsamic vinegar. Mix well and let it marinate for at least 30 minutes.
Tomato Sauce Preparation
- 5
Assembly
- 6
Assemble the Dish
On a serving platter, slice the porchetta and layer it with the marinated sundried tomatoes and slices of fresh mozzarella. Drizzle the homemade tomato sauce over the top and serve warm.
