Merguez and parmesan stuffed porcetta

  • Preparation 50 min
  • Refrigeration 2 h
  • Cooking 2 h 30 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 1/2 pork belly ,about 2.5 kg with rind, butterflied (ask your butcher)
  • 341ml La Fin du Monde beer by Unibroue
  • 1/2 cup maple syrup
  • 1 red onion, finely chopped
  • Olive oil
  • 500g lamb merguez meat
  • 1 cup fresh parmesan, finely grated
  • 5 thin slices of prosciutto
  • Salt and pepper from the mill

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Preparation

  • Scar a large checkerboard pattern in the pork rind by cutting 1 cm deep. Place in a very large bowl and add beer, maple syrup, then season with salt and pepper. Stir and close the container. Put in the fridge for 2 hours.
  • Preheat oven to 450 °F.
  • In a large skillet over medium heat, add a drizzle of olive oil followed by onion. Cook, stirring for 3 minutes to soften.
  • Add the merguez meat then season with salt and pepper. Cook for 7 to 8 minutes, stirring , breaking the meat in small pieces. Drain fat, pour into a bowl and add Parmesan cheese. Mix and let cool for 10 minutes.
  • Drain the pork belly and unroll on a work surface, the rind facing down. Pour the merguez mixture in the center and press with your hands to compact. Roll the flank tightly and tie securely with a butcher’s string.
  • Place the porcetta on the grill of a roasting pan. Brush the top with a thin stream of olive oil and season with salt and pepper. Cook for 20 minutes to brown the rind.
  • Reduce heat to 300 °F and continue cooking for 30 minutes.
  • Place the prosciutto slices on top and continue cooking for about 1h to 1h30 or until the internal temperature of the belly is 145 °F. Let stand for 30 minutes before slicing and serving. Super good in a sandwich or simply with baked potatoes!