I have a recipe for porchetta that uses a 1 kg. rolled pork belly joint. None of my local shops have this but they do have smaller joints of pork belly, i.e. 0.5 kg. The recipe has stuffing that is rolled up and tied.
I am wondering whether buying 2 x 0.5 kg of pork belly, and placing the stuffing inbetween - like a sandwich would work, e.g. similar cooking times etc. I realise that the skin on the bottom belly layer would not crisp up so was thinking of slicing this off and baking it crisp separately.
The original recipe is at a low temp (Mk.2/150o1C) for 2 and a half hours - crisping up the skin under the grill at the end briefly.
Would this sandwich method work or am I overlooking something?
I am wondering whether buying 2 x 0.5 kg of pork belly, and placing the stuffing inbetween - like a sandwich would work, e.g. similar cooking times etc. I realise that the skin on the bottom belly layer would not crisp up so was thinking of slicing this off and baking it crisp separately.
The original recipe is at a low temp (Mk.2/150o1C) for 2 and a half hours - crisping up the skin under the grill at the end briefly.
Would this sandwich method work or am I overlooking something?