FATHER'S DAY FATHER'S DAY RECIPES
Porchetta AFFORDS HOSTS AMPLE TIME TO SPEND WITH GUESTS BY M.C.
Convenience can go a long way when hosting during the holiday season. Large gatherings of family and friends are a big part of what makes the holiday season such a special time of year, and hosts can enjoy get-togethers a lot more when they aren’t forced to spend so much time in the kitchen away from their guests. This recipe for Porchetta from Lines+Angles is tailor-made for hosts who want to welcome loved ones and have time to mingle when guests arrive. With this recipe, the bulk of the work is done a day early, giving hosts ample time to enjoy the festivities while still ensuring they can serve up a delicious homemade meal.
SERVES 12
4. Use your hands to rub the spice mixture into the meat. Mash together the parsley, garlic and olive oil in a small bowl. Spoon in a line across the middle of the pork. 5. Tightly roll the pork into a log with its seam-side fac- ing down. Cut 12 pieces of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your board, about 1 inch apart. 6. Lay rolled pork seam-side down on top of twine and tie around the pork to tightly secure. 7. Combine 2 tablespoons salt with the baking powder. Rub mixture over entire surface of the pork. Wrap the pork with plastic wrap and chill overnight. 8. The next day, preheat the oven to 350 F. Place pork on a trivet set inside a large roasting pan. 9. Roast the pork for about 4 hours until it registers 160 F on a meat thermometer, basting occasionally. 10. Increase the oven to its highest temperature and roast for 15 to 20 minutes long until the skin is gold- en-brown and crisp. 11. Remove from the oven and let rest, covered loosely with aluminum foil, for at least 15 minutes before slicing and serving.
INGREDIENTS: 1 10-lb whole boneless pork belly 2 tbsp black peppercorns 2 tbsp fennel seeds 2 tsp crushed red pepper flakes 1 small bunch parsley, finely chopped 10 garlic cloves, finely chopped 3 tsp olive oil 1 tsp baking powder Kosher salt INSTRUCTIONS: 1. Score the flesh side of the pork belly in a criss-cross diamond pattern with the tip of a knife. 2. Toast the peppercorns and fennel seeds in a dry frying pan over a medium heat until aromatic. 3. Tip into a spice grinder or mortar and pestle and grind with the red pepper flakes and 1 tablespoon salt.
52 | SPRING 2026 | SAVOUR MANITOBA
Powered by FlippingBook