Merguez and parmesan stuffed porcetta
- Preparation 50 min
- Refrigeration 2 h
- Cooking 2 h 30 min
- Servings 6 to 8
- Freezing Absolutely
- 1/2 pork belly ,about 2.5 kg with rind, butterflied (ask your butcher)
- 341ml La Fin du Monde beer by Unibroue
- 1/2 cup maple syrup
- 1 red onion, finely chopped
- Olive oil
- 500g lamb merguez meat
- 1 cup fresh parmesan, finely grated
- 5 thin slices of prosciutto
- Salt and pepper from the mill
- Scar a large checkerboard pattern in the pork rind by cutting 1 cm deep. Place in a very large bowl and add beer, maple syrup, then season with salt and pepper. Stir and close the container. Put in the fridge for 2 hours.
- Preheat oven to 450 °F.
- In a large skillet over medium heat, add a drizzle of olive oil followed by onion. Cook, stirring for 3 minutes to soften.
- Add the merguez meat then season with salt and pepper. Cook for 7 to 8 minutes, stirring , breaking the meat in small pieces. Drain fat, pour into a bowl and add Parmesan cheese. Mix and let cool for 10 minutes.
- Drain the pork belly and unroll on a work surface, the rind facing down. Pour the merguez mixture in the center and press with your hands to compact. Roll the flank tightly and tie securely with a butcher’s string.
- Place the porcetta on the grill of a roasting pan. Brush the top with a thin stream of olive oil and season with salt and pepper. Cook for 20 minutes to brown the rind.
- Reduce heat to 300 °F and continue cooking for 30 minutes.
- Place the prosciutto slices on top and continue cooking for about 1h to 1h30 or until the internal temperature of the belly is 145 °F. Let stand for 30 minutes before slicing and serving. Super good in a sandwich or simply with baked potatoes!