Original recipe adapted from www.ladyandpups.com. Love her blog! Check it out. Great pictures.
1 slab of pork belly, skin on. Make sure it can be rolled around fully.
4 Serrano chili peppers
7 Thai chili peppers
6 stalks of green onions
1 bunch of cilantro
a few sprigs of thyme
5 large grains of garlic
1/2 an onion
2 teaspoon fresh ginger
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground allspice
2 tablespoon sea salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1 tablespoon ground black pepper
2 teaspoon soy sauce
2 teaspoon white wine vinegar
juice of 1 lemon
1/4 cup of coconut milk
1 table spoon olive oil
Set a wire rack that can take the heat on the stove top and turn the gas to medium heat. Place the onion, all the peppers, garlic and green onions on the rack. Lightly char it.
After charring, place the onion, garlic, green onions, cilantro, thyme (stem removed), ginger, peppers, sea salt, soy sauce, coriander, allspice, nutmeg, sugar, lemon juice, vinegar and cloves all into a food processor or blender and pulse until a smooth consistency.
Lay your pork belly skin side down on a large baking sheet. Take a sharp knife and make long lines throughout the meat. Do not cur through the skin. Just the meat you are scoring to make diamond cuts.
Rub the meat down with olive oil and rub in your paste. get it all into the spaces and groves of the meat. Cover this with plastic wrap and set it in the fridge for 24 hours.
After 24 hours, remove from fridge and roll the pork belly to form a log. Tie with butchers string really tight. You can youtube how to do this. ( I had to). Sprinkle the outside of the meat with black pepper and salt.
Wrap the meat now in tin foil. make some small holes on the bottom side of the tin foil to allow the fat to drain while cooking. Set the porchetta on a wire rack over a baking sheet.
Heat the oven to 230 degrees. Once heated place the pork in the oven in the middle rack.
Let this bake for 8-9 hours. I placed mine in at 9:30 pm at night…went to bed and removed it at 8:30 am the next day.
Once you remove it from the oven, unwrap it from the tin foil and set it back on the wire rack.
Now my broiler was not working so I set my oven to 500 degrees and placed the porchetta back in to crisp up. Brush the porchetta with the coconut milk.
If your broiler works then use that. It will only take 30 minutes or so to crisp up.
After removing it from the oven…very, very important…let the porchetta rest before cutting it. It has to rest for at least 10 minutes.
I sliced mine thin and served it with my Blue Berry BBQ Sauce.