Emboldened by the success of the Schweinshaxe, I thought I would make a sort of a porchetta. Here I have a piece of belly with skin still on, put it into boiling water for 10 minutes, poke the skin full of hole and the roll up with garlic, cumin, basil, thyme, rosemary, salt and pepper. It is roasted at 425℉ for an hour and then reduced to 375℉ for another hour while braising with honey water.
The result is quite pretty and tasty. The meat is moist and the skin is crisp. The skin could have been a bit lighter, I think if I had cut into it and use wine instead of honey water, it would be. As it is thought, it is very good eaten as is and excellent as sandwich meat.
Emboldened by the success of the Schweinshaxe, I thought I would make a sort of a porchetta. Here I have a piece of belly with skin still on, put it into boiling water for 10 minutes, poke the skin full of hole and the roll up with garlic, cumin, basil, thyme, rosemary, salt and pepper. It is roasted at 425℉ for an hour and then reduced to 375℉ for another hour while braising with honey water.
The result is quite pretty and tasty. The meat is moist and the skin is crisp. The skin could have been a bit lighter, I think if I had cut into it and use wine instead of honey water, it would be. As it is thought, it is very good eaten as is and excellent as sandwich meat.
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