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Ingredients
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Porchetta
Chicharron
Salsa
Garnish
Method
Porchetta Preparation
- 1
Season the Pork
In a bowl, mix together the minced garlic, fennel seeds, salt, black pepper, chopped rosemary, olive oil, and lemon zest. Rub this mixture all over the pork belly, ensuring it's well coated. Wrap tightly and refrigerate for at least 12 hours, preferably overnight.
- 2
Roast the Pork
Preheat the oven to 160°C (320°F). Place the pork belly in a roasting pan and roast for approximately 3 hours, or until the skin is crispy and the meat is tender. Let it cool, then refrigerate until chilled.
Chicharron Preparation
- 3
Prepare the Chicharron
In a pot, heat vegetable oil over medium heat. Cut pork skin into strips and season with salt. Fry the strips in batches until they puff up and turn golden brown. Remove and drain on paper towels.
Salsa Preparation
- 4
Make the Salsa
In a bowl, combine chopped parsley, lemon juice, red pepper flakes, olive oil, and salt to taste. Mix well and set aside.
Assembly
- 5
Serve
Slice the chilled porchetta into thin pieces. Arrange on a serving platter alongside the chicharron and drizzle with salsa. Garnish with lemon wedges.
