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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Porchetta
Preheat your oven to 220°C (428°F). Score the skin of the porchetta in a crisscross pattern. Rub salt, black pepper, and olive oil all over the meat, ensuring it gets into the scored skin.
- 2
Mix the Filling
In a bowl, combine chopped bacon, rinsed cannellini beans, minced garlic cloves, and chopped fresh oregano. Mix well until all ingredients are well-combined.
Cooking
- 3
Stuff the Porchetta
Take the filling mixture and stuff it inside the pork belly, spreading it evenly. Roll the porchetta tightly and tie it with kitchen twine at intervals to hold its shape.
- 4
Roast the Porchetta
Place the stuffed porchetta on a roasting rack in a baking tray. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 70°C (160°F).
- 5
Add Port Wine
During the last 30 minutes of roasting, pour the port wine over the porchetta to enhance the flavor and keep it moist.
Serving
- 6
Rest and Serve
Once the porchetta is cooked, remove it from the oven and let it rest for 15 minutes before slicing. Serve warm with the cannellini beans on the side.