Natalia’s “Roasted Pork Belly” – is a #Portuguese version of #Porchetta – a savory, fatty, and moist boneless pork roast of Italian culinary tradition that Natalia has personally created into her own Portuguese dish – what else would you expect from Natalia!
Natalia made this dish on December 9th for her family and is now completely obsessed with it!
This is the most amazing roasted pork belly! It is so crunchy, delicious, and decadent! Your whole family will love this! And it is so simple to make with just a few ingredients!
Here is the recipe for the “Roasted Pork Belly” – the most incredible pork belly stuffed with a pork tenderloin:
2lb. Piece of pork belly
1 Pork Tenderloin
1 bunch parsley
1 head of garlic
1/2 stick of butter
2-3 bay leaves
1/4 tsp dried crushed red pepper flakes (optional)
S&P to taste
Score the pork belly skin with a knife cutting from one end to the other being careful not to cut too far down.
Rub 1 tablespoon of salt all over the pork belly skin side.
In a food processor add parsley and pulse a few times then add all the garlic cloves pulse until well combined.
Flip pork belly over S&P all over and add half of the parsley mixture and half of the butter, place the bay leaves on the pork belly, and sprinkle dried crushed red pepper flakes on top (you may omit this if you don’t like this flavor), then place pork tenderloin on top. S&P the tenderloin add the remaining parsley and butter.
Tie with butchers twine to create a roll.
Bake at 425 for 45 minutes then lower to 350 for another 45 minutes.