Slow-Cooked Porchetta with pork crackling

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Originated from the cookbooks of premier resort establishments the likes of Pan Pacific Melbourne, the Slow-Cooked Porchetta with pork crackling, parsley pesto and smoked sour crème is a dish that boasts a complex and decadent amalgamation of unique flavours. Once the dish is prepared to perfection, the pork belly obtains a crackling and crunchy exterior with soft and moist interiors. The mushrooms and sour cream and pesto perfectly compliments the dish! Wish to savour this delightful dish? Follow the below recipe and enjoy this amazing dish from the comfort of your home!

2
4 cups Button mushroom
1 cup Porcini mushroom
1/2 Thyme ( 1/2 Bunch )
1 oz. Brown onion
2 tbsp Garlic
1/4 cup Oil
1/4 Fresh Oregano ( 1/4 Bunch )
2 tbsp. Lemon oil
5 slices Sourdough bread
50 ml. White wine
Salt and pepper ( To Taste )
  • Open the pork belly, season with salt and spread the mushroom filling, roll and tie with butcher's twine. Keep it in the fridge overnight and cook the next day.
  • Pre-heat oven at 200°C....
    See the full directions on my site
Nutritions

Calories
662

Sodium
380mg
15% DV

Fat
40g
63% DV

Protein
15g
30% DV

Carbs
55g
18% DV

Fiber
5g
20% DV