Cooking Porchetta In A Wood Oven For The First Time

This Wood Oven Porchetta Recipe has a subtle smokey flavour from being cooked in a live fire clay brick pizza oven. The addition of ground pork, makes sure that the interior is luscious and moist.

Ingredients:
3 Kg (5–6-pound) pork belly, skin on
500g (1 pound) fatty ground pork
30 mL (2 Tbsp) minced fresh sage
15 mL (1 Tbsp) minced fresh rosemary
30 mL (2 Tbsp) minced fresh thyme
4 garlic cloves, crushed
15 mL (1 Tbsp) fresh cracked black peppercorns
45 mL (3 Tbsp) fennel seeds
15 mL (1 Tbsp) crushed red pepper flakes
30 mL (2 Tbsp) coarse salt
30-45 mL (2-3 Tbsp) olive oil
Finely grated zest of 1 lemon
Finely grated zest of ½ orange (optional)

Oven By: authenticpizzaovens.com

Method:
Preheat wood oven to around 180ºC (350°F).
Roughly chop sage, rosemary, thyme, and garlic; then place in a mortar.
Add black pepper, fennel, pepper flakes, salt and oil.
Grate lemon and orange zest into mortar as well.
Grind in mortar and pestle until a fine paste is achieved.
Remove skin from pork belly, then butterfly belly open.
Rub most of the seasoning onto the belly, then mix the rest into the ground pork.
Press ground pork evenly across the belly.
Roll up the belly, then re-cover with the skin.
Tie up tight with butchers twine.
Place on a rack over a rimmed baking sheet.
With a low fire on one side of the oven, place belly on the side.
If the skin browns too quickly; tent with foil.
Rotate the pan occasionally, cooking until an instant-read thermometer inserted into centre registers 145°.
This will take about 1½ hours - depending on your fire.
Let rest 30 minutes, and slice with a serrated knife.

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