Porchetta with Macadamia & Cherry Filling

Name: Porchetta with Macadamia & Cherry Filling
Prep time: 1 h
Total time: 1 h
Yield: 6–8
Ingredients: 2.2-2.5 kg (approx.) pork belly, de-boned; 1 tbsp salt; 1 cup fresh parsley, roughly chopped; 3 cloves garlic, sliced; ¾ cup macadamias, roughly chopped; ¼ cup olive oil; 3 ½ tbsp Gewürzhaus Crunchy Pork Crackling Rub; Zest of half a lemon; ½ cup dried cherries; 10 pieces of kitchen/butcher’s string, 40 cm in length each

Medium

2+hrs

6-8

Porchetta with Macadamia & Cherry Filling

Rated 4.0 stars by 3 users

Servings

6–8

Prep Time

1 hour

Cook Time

90–120 minutes

Image of Porchetta with Macadamia & Cherry Filling

Ingredients

2.2-2.5 kg (approx.) pork belly, de-boned
1 tbsp salt
1 cup fresh parsley, roughly chopped
3 cloves garlic, sliced
¾ cup macadamias, roughly chopped
¼ cup olive oil
3 ½ tbsp Gewürzhaus Crunchy Pork Crackling Rub
Zest of half a lemon
½ cup dried cherries
10 pieces of kitchen/butcher’s string, 40 cm in length each

Directions

Allow your pork belly to come to room temperature at least 30 minutes before cooking. Preheat oven to 230°C using the CircoTherm setting for NEFF ovens or or to 200°C fan-forced for other oven types.
Blend the parsley, garlic, macadamias and olive oil into a rough paste using a small blender (or large mortar and pestle). Transfer paste to a small bowl and add 1 ½ tbsp of the Crunchy Pork Crackling Rub, the lemon zest and the dried cherries to make your filling.
On a large, flat, clean surface, lay your strings out with 5cm between each. Lay the pork belly skin-side down on top of the strings, with the widest side facing you.
Score the flesh so that the filling can seep into the meat more easily. Spread filling all over the flesh in an even layer. Scatter with extra dried cherries, if you like.
Slowly roll the top end of the pork belly into its middle, rolling toward you until it forms a roll or log shape. Tie the middle piece of string around the porchetta, securing with a tight knot. Continue tying up the remaining strings.
Place porchetta seam side down on top of a roasting rack onyour baking tray.
Rub the outside of the porchetta with 2 tbsp of Crunchy Pork Crackling Rub.
Place in oven on middle rack and roast for 30 minutes at 230°C. After 30 minutes, reduce the oven temperature to 180°C and roast for a further 60 minutes (for 2.2kg porchetta) or 70 minutes (for 2.5kg porchetta).
Remove from oven and rest the porchetta for 20–30 minutes. Cut and remove the kitchen string before slicing and serving.

Recipe Note

You will need a large roasting tray with a roasting rack and kitchen/butcher’s string.

Ask your butcher to debone and score the top skin for you.

For extra crispy skin, air dry your pork belly the night before. Rub a tablespoon of salt into the skin and place on a tray, uncovered, in the fridge overnight. The next day, wipe the pork belly skin with paper towel. Follow method as directed.