You’ll love the taste of this tender, juicy lechon porchetta. It’s um-um-good and a dish that seldom has leftovers very long, since it’s just as good cold as it is freshly cooked. You make porchetta from pork belly and if you’ve cooked it properly, it will have delectably crisp skin but be so tender it almost melts in your mouth.
I hadn’t cooked or even tasted it before a friend emailed me a recipe. Not being much of a pork roast fan, I was reluctant to make it. Instead, I put it in my recipe file in my email and forgot it. It wasn’t until that same friend invited me to dinner and served porchetta, did I realize that the recipe was almost worth its weight in gold. OMG! It was so good, my mouth is watering just thinking about it.
There’s nothing difficult about making porchetta, but it is time consuming, curing time, not preparation time.
Credit: Just Eat Life