Cajun Pork Belly Porchetta
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 10 to 12
Ingredients
  • 1 (8 ½-pound) whole boneless pork belly, fat and skin attached
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 6 tablespoon minced garlic
  • 1 container of Cajun rice dressing mix, optional
  • ½ cup finely diced onion
  • ¼ cup finely diced celery
  • ¼ cup finely diced red or green bell pepper
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup packed fresh sage leaves, stems removed
  • 2 tablespoons chopped fresh rosemary
  • 1 large fennel bulb with fronds attached
Instructions
  1. On a cutting board, lay out the pork belly fat-side down and sprinkle generously with salt and pepper. Spread Cajun seasoning and minced garlic evenly throughout the meat stopping 2 inches short of the edges.
  2. Empty the container of rice dressing into a strainer and press down with a large spatula to remove all moisture. Add the mixture evenly to the meat leaving a 2-inch edge.
  3. Sprinkle the onion, celery, and bell pepper evenly across the surface of the meat, and add the parsley, sage, and rosemary.
  4. Break the fronds off the fennel bulb and spread them across the center of the pork belly.
  5. Grab the outer edge of the meat and roll it up encasing the stuffing inside (you will lose some of the stuffing). Make sure to roll it tightly, and working from the end, tie the meat tightly every 2 inches with a double knot. When finished, neatly snip the ends of the twine.
  6. Place the pork on a rack set atop a large rimmed metal tray lined with aluminum foil. Place in the refrigerator overnight to marinate and infuse the flavors into the meat.
  7. Preheat your oven to 325ºF.
  8. Place the porchetta into the oven on the center rack and add 2 cups of water to the bottom of the tray. Cook uncovered until the internal temperature of the pork reaches 145ºF, 2 to 3 hours. Remove from the oven and cover with foil to rest for about 10 minutes. The carryover cooking will allow the interior temperature of the meat to increase about 10ºF to 155ºF.
  9. At this point, you can hold the porchetta until ready to finish once your guests arrive.
  10. When ready to serve, increase the temperature of the oven to 500ºF and continue cooking as the outer skin turns golden brown and begins to crisp, 20 to 30 minutes. Watch carefully to prevent burning.
  11. Check the internal temperature of the pork again and it should now register between 165ºF to 175ºF, an ideal temperature.
  12. Cover the porchetta with aluminum foil and let rest for at least 10 minutes before slicing.
  13. Remove the string, cut the porchetta into thick slices, and serve with roasted potatoes basted with the pork belly pan drippings.
Notes
I know what you’re thinking: Will that bad boy fit into my oven? I have a large oven space that accommodates my pork belly, but if you do not, then cut the roast in half and cook together on the same tray. For presentation, you can always rejoin the halves. And another option, and one that I will try next time, is to cook it outdoors on the gas grill over indirect heat. Please don’t hyperventilate when you see the thick layer of fat and skin on the pork belly. Much of the fat will render, and the skin will crisp during cooking, and what is left will concentrate the flavors and become the most succulent meat you’ve ever tasted. The Cajun rice dressing mix is optional since it may not be available in your area, but you can order it online here.
Recipe by Acadiana Table at https://acadianatable.com/?p=16197