Merguez and parmesan stuffed porcetta

Name: Merguez and parmesan stuffed porcetta
Prep time: 50 min
Cook time: 2 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 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

Preparation 50 min
Refrigeration 2 h
Cooking 2 h 30 min
Servings 6 to 8
Freezing Absolutely

Ahhh this famous porcetta. It’s so dirty !!! Especially when stuffed with merguez meat and lots of Parmesan cheese! Cut into thin slices and serve on a large sandwich bread!

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Ingredients

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

Preparation

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!

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Our sommeliers suggest

Mara Ripasso 2015

We love this ripasso for its spicy and woody nose in harmony with the merguez. We delight in its soft tannins in communion with the texture of the porcetta. We savor the fluidity and balance that the wine brings together! He is waiting for you in the "incontournable" section of the SAQ ... See the product

Église Noire, Kruhnen, 6.5%

Intense black, this stout will offer aromas of cocoa, coffee and currants that will please both the aromas of grilled prosciutto that merguez or porcetta. Spicy black pepper, the beer will bring you a little spice and tannins that will complete the dish wonderfully. Dry enough, it will give way to the fat f the porcetta, which will melt in the mouth as you melt of pleasure. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Mara Ripasso 2015

Église Noire, Kruhnen, 6.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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