Porteno's Christmas Porchetta by Ben Milgate and Elvis Abrahanowicz - The Village Butchery by Origin Meat
Explore a flavourful Christmas Porchetta recipe with crispy skin and Argentinian chimichurri sauce by Ben Milgate and Elvis Abrahanowicz
Ingredients
- 1 pork belly, about 3-4kg, deboned, skin on
- 1 tbsp fennel seeds
- 1 tbsp fine salt
- 1 tsp chilli flakes
- 1 tsp black peppercorns
- 4 cloves garlic, roughly chopped
- 2 tbsp fresh rosemary leaves, roughly chopped
- extra fine salt
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