- 45 ml (3 tbsp) olive oil
- 1 Spanish onion, thinly sliced
- 1 small celery stalk, thinly diced
- 1 large garlic clove, minced
- 15 ml (1 tbsp) fresh rosemary, chopped
- 60 ml (4 tbsp) fresh sage leaves, chopped
- 250 ml (1 cup) bread, crust removed, diced
- 160 ml (2/3 cup) milk
- 225 g (1/2 lb) minced pork
- 225 g (1/2 lb) minced veal
- Sea salt
- Freshly ground black pepper
- 1/2 fresh pork belly, rindless, 2 to 2.5 kg (5 lb). (Ask your butcher to cut it from the leanest part.)
- Preheat the oven to 180°C (350°F).
- In a skillet, heat the oil over medium heat.
- Add the onion and celery and sweat for 4 to 5 minutes, making sure they do not brown, stirring from time to time.
- Add the garlic and cook for another minute.
- Add the fresh herbs.
- Turn off the heat and stir as the herbs release their flavour.
- Spread the whole mixture on a plate and leave it to cool.
- In a large bowl, soak the bread in milk.
- Mix with your fingers, making sure the diced bread is well moistened with milk.
- Add the minced meats and the cooled vegetable mix.
- Season lightly with salt and generously with pepper. Knead so the stuffing is well mixed.
- Place the pork on the countertop, belly skin side down.
- Season lightly with salt and generously with pepper.
- Roll the stuffing into the shape of a sausage and place it on the pork belly.
- Roll the pork belly around it.
- With kitchen twine first tie each end, then tie the meat crosswise at 2.5 cm (1 in.) intervals, working from each end towards the centre.
- Place the porchetta in a roasting pan with a grill.
- Prick it with a fork to allow the fat to moisten the meat while cooking.
- Serve hot with polenta and deep-fried sage leaves.
The porchetta leftovers are very tasty served cold in a sandwich with lettuce and Dijon mustard.