For the porchetta
1.2 kg pork belly
2 chopped garlic cloves
1 tablespoon refined salt (12 g)
Kingdom pepper to taste
Juice of one lemon
1 teaspoon spicy paprika (3 g)
2 tablespoons cachaça (30 ml)
Filling
4 tablespoons of Soya Sunflower Oil (60 ml)
2 onions cut into half moons
Remary to taste
Thyme to taste
150 g oven-dried stale bread
6 apricots cut into 4
Chopped parsley to taste
Finishing
1 bottle of Soya Soya Oil (900 ml)
Fresh figs to serve
Porchetta: On a board place the pork porchetta, pierce the skin with a knife and cut in half, leaving the pieces together. Place on a baking sheet and season with the other ingredients. Refrigerate for at least 4 hours.
Filling: In a frying pan, caramelize the onion with the Soya Sunflower Oil. Add the rosemary and thyme and sauté for 3 minutes. Add the bread and leave to dry for 5 minutes, stirring from time to time. Turn off the heat and mix in the other ingredients. Set aside
Fold the porchetta like a book and distribute the filling over 2/3 of the protein. Roll it up, leaving the leather on top. Tie it so that it doesn't open.
Take it to the oven.
Bake in a preheated oven at 170°C for 40 minutes or, when the thermometer reads 70°C for the internal temperature of the meat, raise the oven temperature to 210°C and bake for another 20 minutes.
The porchetta should be wrapped like a book.
Finishing: Heat the Soya Soya Oil to 200°C, remove the roast porchetta from the oven and place it on a rack resting on a baking sheet. Carefully drizzle over the leather to allow it to purée. Cut the binding and serve immediately.
